Flower cake

Overview

Flower cake is a shortbread filled with edible roses unique to Yunnan. It is a classic Yunnan snack with Yunnan characteristics. Flower cake is also one of the classic representatives of Yunnan-style mooncakes, one of the four major mooncake schools in China. The production of flower cakes originated in the Qing Dynasty more than 300 years ago. The flower cake made from the finest roses has always been a royal delicacy in the palace because of its unique flavor, and was deeply loved by Emperor Qianlong. According to historical records, flower cakes were created by a cake maker in the Qing Dynasty more than 300 years ago. Flower cakes are widely spread because of their refreshing floral fragrance, sweetness but not greasy, and beauty.

Tags

• baking
• snacks
• yungui snacks
• dai cuisine
• clear water
• cooked sesame seeds
• corn oil
• edible oil
• glutinous rice flour
• low gluten flour
• rose jam
• sugar
• chopped walnuts
• plain flour

Ingredients

Steps

1. 1 Fillings: 200g rose jam, 20g cooked white sesame seeds, 20g cooked chopped walnuts, 15g sugar

   

2. 2 First make the stuffing, mix all the ingredients for the stuffing together, mix well, and put it in the refrigerator for more than 30 minutes

   

3. 3 Ingredients for oil dough: 200 grams of ordinary flour, 40 grams of corn oil, 15 grams of sugar, 90 grams of water, mix well and knead into a smooth dough

   

4. 4 Pastry ingredients: 230 grams of low-gluten flour, 90 grams of corn oil (or lard), mix together and knead into dough

   

5. 5 Cover the kneaded dough with plastic wrap and let it rest for 30 minutes

   

6. 6 Take out the oil dough, knead it into a long strip, and divide it into small portions of about 35 grams each. Divide the pastry into about 30 grams each. Divide the filling into small portions of about 28 grams each, about 10 pieces each. Cover with plastic wrap and set aside

   

7. 7 Take a piece of oil dough, flatten it and roll it out thinly. Place a piece of pastry dough on it, pinch it upward slowly with the tiger’s mouth, and then seal it

   

8. 8 With the seal facing down, flatten it slightly with your hands, so that everything is done

   

9. 9 Roll the flattened dough into a shape of beef tongue

   

10. 10 Roll up from top to bottom

    

11. 11 Then lay the dough upright and roll it into a relatively narrow strip

    

12. 12 Roll up from top to bottom

    

13. 13 Once everything is done, cover it with plastic wrap and let it rest for about 20 minutes

    

14. 14 Take out the dough, fold it in half and flatten it into a round shape

    

15. 15 Put a piece of stuffing, pinch it upward slowly with the tiger’s mouth, and seal it

    

16. 16 With the seal facing down, flatten it slightly with your hands

    

17. 17 Prepare everything and place it on a baking sheet lined with greaseproof paper

    

18. 18 Place in the middle rack of the preheated oven and heat up and down to 180 degrees for about 25 minutes, until the surface is slightly yellow

    

19. 19 So crispy and fragrant...

    

20. 20 Finished product pictures

    

21. 21 Finished product pictures