Chinese Food
Yunnan flower cake
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As a native of Yunnan, I feel it is necessary to share the practice of flower cake with you. Flower cake is a kind of cake made of Yunnan's unique edible rose. It is the representative of Yunnan's classic dim sum with Yunnan characteristics. Flower cake is sold in most of Yunnan local baking brands. Flower cake is also one of the classic representatives of Yunnan style moon cake of the four major moon cake schools in China. The making of flower cake originated in the Qing Dynasty more than 300 years ago. The fresh flower cake made of superior rose is popular with Emperor Qianlong because of its unique flavor.
Cooking ingredients
Cooking Steps
Step1:Add 120g flour, 35g lard and 50g hot water. Stir quickly to form snowflake.
Step2:Hand and face. Smooth.
Step3:Oil skin - 75g flour and 35g lard mi
Step4:Hand and face to smoot
Step5:Divide the dough into ten part
Step6:The oily skin is wrapped around the oily skin. It is wrapped into a ball.
Step7:Roll the wrapped dough into an ellipse with a rolling pi
Step8:Roll u
Step9:After wrapping in turn, roll out the wrapped roll into an ellipse, and then roll it up. Repeat the previous step.
Step10:Fold the wrapped roll in half and make it a little roun
Step11:Filling - 80g rose wine 10g rose juice 30g stir fried glutinous rice flour 20g roasted peanut chip
Step12:Stir with proper amount of wate
Step13:Fold the prepared dough in half and roll it into a round piece for fillin
Step14:Seal it down and press it into a pancake shape of about 1c
Step15:Put it in the baking tray. Poke the holes with toothpicks to prevent swelling. Preheat the oven for 200 degrees. Put it in the middle layer. Turn it over in 10 minutes. Bake for another 10 minutes.
Step16:The whole room is fragrant with roses. It's so sweet^_ ^
Step17:It's roasted. The crust is crumbly. Eat it well.
Cooking tips:Rose wine is also called Rose sugar. It is made by marinating rose petals and sugar. There is no rose juice. You can leave it alone. There are skills in making delicious dishes.
