Chinese Food
Rose flower cake
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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. In the folk, this kind of cake making tradition and technique has been handed down to this day. This recipe is for 16 rose flower cakes.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients, such as 180g flour, 65g lard, 20g sugar and 76ml purified water. Pastry low gluten flour 140g, lard 70g. Inner filling - 240g rose paste, 80g cooked glutinous rice flour surface decoration - a little red powder, a little pure wate
Step2:Mix 240g rose paste and 80g cooked glutinous rice flour evenly. Divide them into 16 equal parts. Roll them for use. The ingredients were 180g flour, 65g lard, 20g sugar and 76ml pure water. Pastry ingredients: 140g low gluten flour and 70g lard. Knead the dough into smooth dough. Put it into container and cover with plastic film to relax for 40 minutes.
Step3:The tare and pastry are evenly divided into 16 equal parts.
Step4:Take a dough of water and oil skin, flatten and roll it into skin, and put it into a dough of pastry. Squeeze the seal like a bun
Step5:Put the seals down together. Cover with plastic wrap and relax for 20 minutes.
Step6:Take a dough. Flatten and roll it into a tongue shape. Roll it up from top to bottom
Step7:Stack and cover with plastic wrap. Relax for 20 minutes.
Step8:Take a face roll, flatten it with the palm, roll it into a long tongue, and roll it up from top to bottom
Step9:Stack and cover with plastic wrap. Relax for 20 minutes.
Step10:Take a roll, press it in the middle, knead it at both ends, flatten it to the skin, put in the rose stuffing, and tighten the seal like a bun
Step11:Put the seals down together. At this time, preheat the oven 200 degrees up and down.
Step12:Put the rose flower cake into the non stick baking tray. Leave enough gap between each. Avoid the expansion of rose flower cake and adhesion during baking.
Step13:Mix the red powder with a little pure water, dip the printing mold with a little red pigment, and put it on the surface of the rose flower cake, and then put it into the preheated oven for baking.
Step14:Bake at 180 degrees for 30 minutes.
Step15:The rose cake is ready.
Step16:Crispy. Eat wel
Step17:Eat wel
Cooking tips:1. High gluten flour or medium gluten flour can be used as the ingredients in the water and oil skin. The dough should be soft and moderate. The earlobe should be the same soft. The adsorption capacity of flour is slightly different. The amount of liquid can be adjusted according to the soft hardness of dough when making the water and oil skin. It is enough to reach a satisfactory state. 2. The red bean paste in the filling can be replaced according to the existing ingredients, such as date mud, lotus paste, red wine cranberry, chocolate, purple potato, white bean paste, mung bean paste... All kinds of fillings. 3. Roll the dough roll. Roll the water and oil skin roll for the second time. Flatten the dough roll. Roll the rolling pin from the middle of the dough roll to the top. Roll the rolling pin from the middle to the bottom. Roll it up from the top to the bottom. 4. The prepared rose flower cake can be stored for 7 days at room temperature. It can also be refrigerated and stored for 15 days. The best way to cook is to bake for 3 minutes before eating.
