Ingredients
Rose paste ( 50g ) | Dried rose petals (stuffing) ( 3 grams ) |
Cooked black sesame seeds (stuffing) ( 10g ) | Cooked white sesame seeds (Stuffing) ( 5g ) |
White sugar (stuffing) ( 20g ) | (water-oil skin) ordinary flour ( 130g ) |
(water oil skin) water ( 50 grams ) | (water-oil skin) lard ( 50g ) |
(water-oil skin) white sugar ( 10 grams ) | |
(Puff pastry) plain flour ( 120g ) |
How to make rose flower cake
1.Prepare the materials
2. Tear off petals from dried roses
3.Add cooked sesame seeds and sugar to the rose petals
4.Add rose sauce
5. Stir the filling and set aside
6.First make the water-oil skin: dissolve 50 grams of lard in water, then add 50 grams of water: 20 grams of white sugar and stir evenly
7.Sift in the flour and mix into a water-oil dough
8. Now make the pastry: melt 100 grams of lard, sift into the flour and mix into dough
9. Prepared water-oil crust and puff pastry dough
10. Divide the two doughs into equal portions Small dough
11.Wrap the puff pastry with water-oil skin
13.Rolling up
14.Rolling Once
15. Roll it up again: Repeat twice in total and press the middle as shown
16.Then roll it into a round dough: add the fillings
17.Wrap it well and close it down
18.Put it in the baking pan: press and stir-fry slightly
19. Place in the oven at 200 degrees in the middle for 20 minutes: (The oven temperature depends on your home for reference only)
20.You can take it out when the time is up
12.Roll out the wrapped dough into dough
Tips
I used my own rose paste: unlike those in Yunnan where there are flowers that can be directly used as the filling, the color is more beautiful: so I added some dried flowers and sesame seeds to adjust the filling.The color and texture of the ingredients are bad, but it’s really delicious.It’s no worse than Yunnan Flower Cake: and it’s even more delicious
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