Ingredients
Rose filling ( 180g ) | Low-gluten flour (puff pastry) ( 150g ) |
Lard (Puff Pastry) ( 30g ) | White Sugar (Puff Pastry) ( 23g ) |
Clear water (merry) ( 53g ) | Low-gluten flour (pastry) ( 135g ) |
Lard (pastry) ( 68g ) |
How to make flower cake
1.Mix the pastry and pastry dough separately and divide them into eight equal parts
2.Wrap the pastry with puff pastry and leave it for fifteen minutes
3. Divide the rose filling into eight equal parts and keep aside for reunion
4.Press the dough flat separately, roll it into a beef tongue shape, roll it up and set aside for a while
5. Flatten the ox tongue-shaped dough, fold both sides into the middle, press flat, and wrap the rose filling
6.Press the dough flat and put it into the baking pan
7. Preheat the oven to 180 degrees and put it in Bake for 30 minutes.Remember to cover with tin foil after coloring.Do not over-color.
8.This is Finished product, plated photo
Tips
I suggest that the dough can be divided into ten equal parts to make the crust thinner and sweeter, which will make it more delicious
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