Ingredients
Water-oil skin: flour ( 200 grams ) | Water and oil skin: water ( 70 grams ) |
Water-oil skin: white sugar ( 30 grams ) | Water-oil skin: corn oil ( 40g ) |
Pastry: low flour ( 180g ) | Pastry: corn oil ( 90g ) |
Filling: flour ( 20g ) | Filling: cooked sesame seeds ( 5g ) |
Filling: white sugar ( 20 grams ) | Filling: rose jam ( 100g ) |
How to make rose flower cake
1.Put the water and oil dough ingredients in a basin, knead it into a dough, and let it rest for 30 minutes
2.Put the pastry ingredients in a basin and form into a ball, let it rest for 30 minutes
3.Thirty After a few minutes, divide the water-oil skin and the pastry into ten equal parts, then flatten the water-oil skin, wrap the pastry, and let it rest for fifteen minutes
4.Press the wrapped dough flat, roll it into a ox tongue shape, and roll it up
5.Mix the fillings well and refrigerate
6.Refrigerated stuffing Divide the ingredients into ten equal parts
7.Press the rolled dough flat, fold the two ends towards the middle, Roll it flat and wrap the fillings
8. Place the filling-wrapped cake embryo into the greased paper Preheat the oven to 180 degrees for ten minutes
9. Place the baking sheet in the oven, top and bottom Bake at 180 degrees for 20 minutes.Cover with a layer of tin foil after baking for ten minutes to prevent excessive coloring
10.Baked and out of the oven
Tips
Corn oil can be replaced with lard, and the oven temperature should be adjusted according to your own oven
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