Wheat cake with rose sauce

Overview

I have always liked eating wife cakes. This time I received two bottles of rose sauce and I also liked the taste. So I changed the original wife cake filling and added two long rose jams and coconut. The taste is sweeter and richer, and my children also like to eat it! Using a new oven, the top and bottom layers of the pancake are beautifully and evenly colored, and the baked layers are also very rich. The crispy skin and sweet and glutinous filling are so delicious!

Ingredients

Steps

Prepare the required materials (the above main ingredients are puff pastry materials, and the auxiliary materials are filling materials)
Make the filling first: heat butter + sugar + milk over water until melted
Pour in the glutinous rice flour, mix evenly, and heat until it becomes a paste
Remove from heat and add rose paste and coconut
Stir evenly and set aside to cool
Mix 100G wheat flour and 50G oil to form a dough
Mix 150G wheat flour with 40G oil + sugar + warm water to form a water-oil dough. Let both doughs rest for 20 minutes
Take out the two pieces of relaxed dough, roll out the dough and put the pastry dough on top
Wrap the pastry part
Use a rolling pin to roll it out
Fold one side first like a quilt, then fold the other side on top, wrap it up and place it in the refrigerator to rest for 20 minutes
After it is relaxed, take it out and roll it out again into a large square shape
Continue to fold in half and relax for 20 minutes
After taking it out, you can roll out the dough and roll it into a cylindrical shape from bottom to top
Cut into even portions
Take one portion and roll it out directly, put the prepared rose glutinous rice filling
Wrap it up and close it down, then flatten it into shape with your hands
After everything is done, place it on a baking sheet and brush with a layer of egg wash
Sprinkle with white sesame seeds and score with a razor blade
Preheat the oven in advance. Bake at 180 degrees for 25 minutes
Finished product

Overview

Tags

Ingredients

Steps