How to make rose shortcake

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  1. First make the water-oil crust, add corn oil, After adding sugar and boiling water, add 200 grams of flour, and set the bread machine to kneading mode for 20 minutes.The best oil to use for water and oil crust is corn oil, because corn oil has a high smoke point.Many recipes use animal oil and water and oil crust.I have made this rose shortbread many times.I personally feel that corn oil is better.Use vegetable oil to make water and oil crust at low temperature.Generally, it can be eaten directly without reheating after storage.It is also delicious when eaten directly and has high unsaturated fatty acid content.If animal oil is used to make water-oil skin, it needs to be heated in a microwave oven to taste delicious.

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  2.Use the bread machine to knead the dough to make the filling: add 100 grams of flour to Heat up a hot pan and add 12 grams of corn oil and stir-fry until it changes color slightly.Add white sesame seeds, mix well, turn off the heat, and serve in a small bowl.After finishing, add the rose sauce to the bowl.Because my rose sauce lasts longer and is thinner, I mix the rose sauce with the hot noodles so that the filling can be formed directly.Under normal circumstances, let the noodles cool and mix well, then set aside until the filling becomes slightly hard.The effect is as shown in the picture.

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  3. Mix 160 grams of dough and melted butter with your hands until smooth.The dough is evenly distributed.

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  4. Wrap the reconciled oil dough in plastic wrap and let it rest for fifteen minutes.

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  5. Put corn oil on the chopping board, gently squeeze the water-oil skin, and then Gently stretch the water-oil leather to the entire chopping board.As shown in the picture, the glove film has clearly appeared.

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  6.Take half of the pastry and press it evenly on the small chopping board until the flat area occupies about Use a knife to lightly cut the bottom of the dough on half of the surface of the chopping board.Use a kitchen knife to slowly place the pastry onto the spread dough on the large chopping board in two or three times.Repeat this step until the water-oil crust is covered with pastry.

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  7. Gently roll up the water-oiled skin with a thin layer of pastry, and roll up the edges Stretch the dough slightly while trying not to tear the dough, ensuring even contact between the dough and the dough.When fully rolled up.After gently pressing until flat, cut the roll into ten even portions.After folding, flatten the pastry to a square shape of about 2 mm.After finishing from top to bottom, stuffing can be wrapped at this time.In order to create more layers of meringue, I folded the first pie crust in half and flattened it again.After pressing all ten pie crusts at a time, I folded it in half and flattened it into a square shape.

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  8.Wrap all the fillings at one time according to the method of making buns.With the mouth facing downwards, you can gently squeeze it into shape with your hands, add egg liquid and sprinkle with black sesame seeds for decoration.Or, like me, use the 100g mold used to make Cantonese mooncakes to press the mold again.The main reason is to clearly see the pattern after adding the egg liquid and to facilitate intensive baking.The main reason is that my oven is small and I don’t want to Bake the second pot, you don’t need to use the mold if you find it troublesome.

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  9. Set to bake at 200 degrees for 5 minutes, then turn to 170 degrees for 22 minutes and wait for 3 minutes Released later.This is a picture of the finished product.Arrange it as shown in the picture, and use a 15-liter small oven and a 28-centimeter steamer to bake 10 rose shortcakes directly.