[taste of Yunnan] sweet potato Rose Cake

oily water skin -:8 low gluten flour:120g clear water (warm water):50g canola oil:35g sugar:25g pastry -:8 low gluten flour:120g butter:35g canola oil:30g filling -:8 glutinous rice flour:30g rose paste:80g https://cp1.douguo.com/upload/caiku/5/f/b/yuan_5f51e312ae2e91af5a14079efe01a1eb.jpeg

[taste of Yunnan] sweet potato Rose Cake

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[taste of Yunnan] sweet potato Rose Cake

Yunnan is a romantic place with four seasons like spring. When I went to Yunnan to play, I tasted the rose cake of Yunnan. The entrance is very fresh. I took some rose paste and brought it back. I can't forget the sweet and crispy taste of the entrance. Today, I engraved the rose, which originated in China. It's a rose of Rosaceae Myrtle is an important fragrant plant. Rose is rich in vitamin C, amino acid, soluble sugar, alkaloid, calcium, iron and other minerals. It has a very good effect of skin beautifying, skin lightening, weight loss, disease prevention and control, Liver Soothing and Qi regulating, dysmenorrhea relieving and so on.

Cooking Steps

  1. Step1:Stir fry glutinous rice flour in a non stick pot over low heat until it's slightly yellow and then let coo

  2. Step2:Add the rose paste and mix well. Put it into the refrigerator for cold storage

  3. Step3:Prepare all tarp materials. Mi

  4. Step4:Use chopsticks to stir until it is flocculent and then knead into smooth doug

  5. Step5:Knead all the time to pull out the film easil

  6. Step6:Pastry ready. Mi

  7. Step7:Use chopsticks to stir until it is flocculent and then knead it into a bal

  8. Step8:The pastry and the tare are divided into ten equal part

  9. Step9:Take a dough of water and oil skin, roll it into dumpling skin according to the flat shape, and wrap it into a pastry

  10. Step10:Wrap in the pastr

  11. Step11:Mouth dow

  12. Step12:In the shape of a tongu

  13. Step13:Roll up from one end. Follow this procedure for all of them. Let stand and relax for 15 minutes

  14. Step14:Flatten the tongue and roll it into a tongue agai

  15. Step15:Roll up agai

  16. Step16:All ten copies are rolled up. Let stand for 15 minute

  17. Step17:Take a small roll and click in the middl

  18. Step18:Fold both ends in hal

  19. Step19:Roll it into dumpling skin agai

  20. Step20:Take the glutinous rice rose stuffing out of the refrigerator. Rub it into a circle. Take one and wrap it into the rose stuffing according to the pancake skin

  21. Step21:Mouth dow

  22. Step22:Shut up. It's like a bun

  23. Step23:Slightly fla

  24. Step24:Edible pigment powder with water and wate

  25. Step25:Spread tin paper on the baking tray. Put tin paper on the cake. Pay attention to the space between the cake and the cake. During baking, the cake will expand. Cover the mold seal. If not, do not cover

  26. Step26:Preheat the oven 180 degrees. Bake it up and down 180 degrees for 25-30 minute

  27. Step27:Make temperature and time according to the spleen of your oven. The house is full of fragranc

  28. Step28:Let's take a breath. The rose fragrance reverberates in the mouth. It's well-organized and plain

Cooking tips:There are skills in making delicious dishes.

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[taste of Yunnan] sweet potato Rose Cake recipes

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