Rose flower cake

Overview

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Tags

• pasta
• cake
• all-purpose flour
• egg liquid
• lard
• pastry
• rose jam
• fine sugar
• water

Ingredients

Steps

1. 1 Make water-oil dough: 200g all-purpose flour, 30g fine sugar, 90g water, 20g lard, knead into dough.

   

2. 2 Pastry: 160 grams of all-purpose flour, 100 grams of lard.

   

3. 3 Form the water-oil dough and pastry dough into uniformly sized dough and rest for 20 minutes. If the weather is dry, cover with plastic wrap.

   

4. 4 Flatten the water-oil skin and wrap a portion of the pastry.

   

5. 5 Tie up the water-oil skin and form into dough.

   

6. 6 Use a rolling pin to roll it into a shape of beef tongue.

   

7. 7 Then roll it up.

   

8. 8 The dough will look like the picture after rolling it up.

   

9. 9 , and then roll it into a beef tongue shape.

   

10. 10 Roll it up again.

    

11. 11 Use a rolling pin to slightly roll the dough into a dough.

    

12. 12 Strain the rose paste through a clean fine mesh to remove the rose liquid, and then press gently with your hands a few times to completely drain the liquid from the roses. The leaked rose liquid can be used to make tea and will not be wasted!

    

13. 13 Gather the rose petals from which the rose liquid has been filtered out into evenly sized balls by hand.

    

14. 14 Wrap a portion of rose sauce in a piece of rolled out dough

    

15. 15 With the seam facing down, pinch the seam tightly.

    

16. 16 Flatten the cake slightly into a round shape with the palm of your hand.

    

17. 17 Brush with appropriate amount of egg wash and put in the oven at 200 degrees for about 20 minutes. Each oven has different power, the oven temperature and time are for reference only