Chinese Food
Rose flower cake
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In March, flowers bloom. It's most comforting for my daughter.
Cooking ingredients
Cooking Steps
Step1:Mix the oil skin materials and knead them into a smooth dough.
Step2:Low gluten flour and lard are kneaded together to make pastry.
Step3:To make stuffing - sticky rice flour, peanut chips and white sesame, first bake them in the oven. Stir in Rose paste and mix them evenly. Divide them into 25g / piece. Round them slightly. Put them in the refrigerator and freeze them slightly. (better package
Step4:The pastry is divided into 10 pieces, and the pastry is divided into 10 pieces.
Step5:Take a piece of pastry. Put the pastry in the tundish. Place it with the closing face down.
Step6:Turn the dough over. Roll it into an oval shape. Roll it up from top to bottom. Let it rest for about 15 minutes. (cover with plastic wrap
Step7:Turn the flabby pastry over again. Roll it long. Roll it up from top to bottom. Let it stand for about 15 minutes. (cover with plastic wrap
Step8:Squeeze both ends of the opening of the flabby pastry slightly downward. Concentrate the closing on the bottom.
Step9:Take a piece of pastry, roll it into a circle, wrap it into the inner filling, close it and put it down, slightly flatten it. Use a toothpick to pierce several holes on the surface, so as to prevent the hot air from expanding and cracking when baking.
Step10:The surface can be covered with a small red seal. You can also sprinkle a few sesame seeds.
Step11:Put it in the preheated oven. Heat it up and down for 190 degrees. Bake for about 25 minutes. (color the tin paper on the back cover. Otherwise, it will not look good if it is baked yellow.
Cooking tips:1. The above formula can make 10 flower cakes. 2. The conversion syrup can keep wet and increase the extensibility of the dough. The pastry made of it is not easy to crack when it is baked. 3. It's better to knead the dough to the state of membrane, so as to avoid breaking the dough when it's opened and crisp, and avoid cracking when it's baked later. 4. Glutinous rice flour and glutinous rice flour are made of different rice. However, they have different taste. Glutinous rice flour is made from glutinous rice. Glutinous rice flour is made from the seeds (rice) of the gramineous plant rice. Glutinous rice flour is relatively sticky. The dough is very sticky. Glutinous rice flour is delicate and smooth. It is the lowest glutinous variety among all kinds of rice. The viscosity of the dough is much lower than that of glutinous rice flour. A little sticky rice flour in the stuffing can mix the sweetness and make the stuffing better. But if you add more, it will make the inner stuffing taste hard. It is recommended not to use too much juice for Rose paste. There are skills in making delicious dishes.
