Chinese Food
Pure rose flower cake
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I've tried this flower cake many times. I've made you greedy enough. The amount of the skin and the way of filling have been adjusted several times. Finally, the recipe has been sent out. Pure vegetable can also be very crisp. It's delicious ~ your favorite baby can come to collect the prescription ~ (this is the small size of 9 quantities. In the brackets, it's converted into 16 quantities according to the proportion. 28 * 28 baking tray can bake 16 quantities.) about the question of using lard - many people asked. I wrote this note in the front. But you still need to see the following tips. See. To see. To see. Why not use lard? This formula has good crisp effect with vegetable oil. In addition, the use of lard will affect the taste of rose. -
Cooking ingredients
Cooking Steps
Step1:Mix the water and oil skin. Knead until the film comes out. Don't be too tough.
Step2:Wrap it in plastic wrap. Relax.
Step3:The pastry is mixed evenly. Cover.
Step4:Part of the oil and powder of the filling are mixed evenly. Then add rose paste. Grasp evenly with powder free gloves. Divide into 9 parts. One is about 22G.
Step5:After standing, the water and oil skin can pull out a beautiful film
Step6:The pastry and pastry are divided into 9 parts. Round. A portion of water and oil skin is about 16g. A portion of pastry is about 9g.
Step7:Flatten a portion of pasta with water and oil skin. Put in a pastry.
Step8:Wrap it up and put it down. Pack 9
Step9:Take one of them and flatten it. You don't have to roll it out too long. Just have your thumb and index finger open that long.
Step10:Roll up from one end to the other.
Step11:Roll them in turn.
Step12:Take one. Squash.
Step13:Gently roll it out. Try to roll it out a little longer this time.
Step14:Roll it all up again. Place the closing face down. If the air is dry, it is recommended to cover with plastic film.
Step15:Take one of them. Press it in the middle with your fingers.
Step16:Two ends to the middle. Flatte
Step17:Roll it up. Put the stuffing in.
Step18:Two hands cooperate. Close the mouth. Press down the surplus part. Close the mouth downward.
Step19:I think the flower cake should be flat. So, flatten it a little. Put it on the baking tray.
Step20:To increase the color value, use the pigment to dot the surface of the cake embryo or seal
Step21:Put in the preheated 180 degree oven and bake for about 25 minutes. If you don't like surface coloring, cover with tin foil in 1015 minutes.
Cooking tips:Tips 1. About the relaxation time - you don't need to relax for too long. You can check the film step by step. I didn't specifically mention relaxation in the steps. It's because this formula basically doesn't need relaxation ~ I've done it step by step. I didn't specifically leave relaxation time. 2. Fine tuning of the amount of corn oil - I use this amount to adjust the hardness and softness of the pastry and the tare. If you feel the pastry is a little thin, you can add a little low flour. Please note. A little. If you feel the pastry is a little dry, you can add a little oil to adjust it. 3. My rose jam is wet, but it doesn't drain. We should adjust the amount of powder and oil according to the degree of dryness and wetness of our rose jam. 4. Glutinous rice flour should be cooked. Stir fry it in a dry wok. It's slightly yellow. It's OK without the smell of raw flour. When frying, do not stop using the shovel to turn it over so as not to paste it off. There are skills in making delicious dishes.
