How to make Rushan wedding cake

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  1.Prepare raw materials

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  2.Put the ingredients into the bread machine in the order of eggs, oil, sugar flour and yeast

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  3. Just knead it into a smooth dough and put it in the bread without any film or anything.Natural fermentation in the machine

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  4. Ferment until doubled in size

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  5.Divide into six equal parts

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  6.Take a portion and use a rolling pin to roll it into a ox tongue shape.It should be thinner

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  7. Roll up tightly from bottom to top

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  8.Rotate again Use a rolling pin at 180 degrees to roll it thin

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  9.Tightly from bottom to top again Roll up

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  10. Use your fingers to firmly press the rounded dough in the middle (yes Friends who have made Chinese pastry will know that it is the same as making puff pastry)

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  11.Pinch the mouth tightly to prevent it from swelling during fermentation

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  12. The first time I made it, there was no filling and it was authentic.There is no filling either, but making it yourself is arbitrary, isn’t it? I’m going to put some peanut butter and bean paste filling next time, don’t you like it?

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  13. Put it in the baking pan and press the distance between the flat cakes slightly.I followed the six-connected muffin mold.You ask why?

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  14. Use a mold to press the dough to prevent it from fermenting and turning into steamed buns.( Ĭ ^ Ĭ ) Of course, the same applies if you have other heavy items that you can bake without fear

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  15. Place in the preheated oven at 150 degrees for 15 minutes

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  16. At that time, one of them was eliminated.Can the layer be seen clearly? This is the result of rolling it twice

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  17. I was urged by my mother to take the cover photo in a while All destroyed ヽ(ｏ` Pan′ｏ)ﾉ