Rose red bean cake
Overview
Stinky Bao has been clamoring for rose cakes for the past two days, and finally found time to make them for him on Saturday. The rose sauce I made a few days ago is still in the refrigerator, so I just made it. The lard used in this one is crispy and crumbly! It tastes great. It’s a hundred times better than meat floss pancakes, mung bean pancakes, and red bean pancakes bought outside. If you don’t like roses, you can change the fillings (red beans, mung bean paste, or your favorite jam, etc.) This skin is also very delicious when used as wife pancakes. There are also egg yolk cakes, etc. I won’t mention a few first, haha, make what you like!
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Ingredients
Steps
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Prepare all the ingredients, weigh them together and let them rest for 30 minutes
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Then divide into pieces, 18g each for water skin and 12g each for pastry
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Wrap them together and rub the garden
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Roll it into a shape of beef tongue, cover with plastic wrap and rest for 20 minutes
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After waking up, repeat the process of waking up for 20 minutes
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When the dough is rising, prepare the rose filling. Add honey beans and glutinous rice flour into the rose sauce and mix well to form a dough
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Then divide it into equal parts of the same size
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Press down the rested dough from the middle and dry it with a rolling pin
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Wrap in rose filling and knead
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Brush with egg wash and sprinkle with sesame seeds
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Preheat the oven to 180℃ for 25 minutes
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It’s out of the oven, crispy electroslag
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Pack into bags after cooling
