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. Yesterday, I saw a beautiful picture of a group of good friends sending out flower cakes. It aroused my appetite. I made it quickly. It's the first time to make a flower cake. The flowers are fragrant. My daughter and I broke the petals together. It takes a lot of time. This time, butter is used. So the color of the cake turns yellow. The crust is crisper. I like the taste of butter better-
Cooking ingredients
Cooking Steps
Step1:Soak the rose in warm water for half an hour to one hour.
Step2:Dry the rose, remove the roots, remove the core, and tear off the petals.
Step3:Put white sugar and honey in the petals. Honey should not be added too much at a time. It should be added one by one. It mainly plays the role of bonding. If it is too thin, it is not good to form a group.
Step4:Mix rose petals, sugar and honey well.
Step5:Put the glutinous rice flour into the pot and stir fry until the color of the rice flour turns yellow. Let it cool out of the pot.
Step6:Then add the cooked glutinous rice flour into the rose paste. Mix well.
Step7:Divide the mixed rose stuffing into small groups of 24 grams each. Put it into the refrigerator to freeze it. It is easy to pack.
Step8:Put the ingredients of 1 water and oil skin into the bread bucket. Start the kneading procedure. Knead the ingredients into a ball. It can also be kneaded by hand until the butter is completely absorbed.
Step9:Put the ingredients of pastry 2 into the basin. Mix them into floccules first, and then knead them into a ball.
Step10:After kneading the tarpaulin and pastry respectively, cover with plastic wrap and relax for 15 minutes.
Step11:Knead the water and oil skin into a small ball of 16 grams. Knead the pastry into a small ball of 10 grams. Cover the whole process with a plastic film to prevent drying.
Step12:Flatten, round and wrap the pastry.
Step13:You can use the Hukou method to wrap the pastry. You can harvest a small point. You can pinch off the small point or press it back.
Step14:Knead. Close and put it down.
Step15:Pack them all. Remember the order of the packages. Next, start from the first one and roll them out.
Step16:Flatten the dough and roll it into a tongue.
Step17:Then roll up from the bottom.
Step18:Close and put it down. Roll it all up. Cover with plastic wrap. Relax for 15 minutes.
Step19:Roll the roll up. Roll it out.
Step20:Roll up again.
Step21:Roll it all up. Relax for a while.
Step22:Press the middle of the roll with chopsticks.
Step23:Press flat by han
Step24:Roll it out into a circle.
Step25:Put the frozen rose stuffing in the dough.
Step26:Wrap it up and put it down. Press it gently.
Step27:Wrap them all. Put them in a baking tray with baking paper. Preheat the oven. 170 degrees.
Step28:Add a little water to the rouge powder. Put in several pieces of kitchen paper cut into small pieces. Dip the color on the wooden seal.
Step29:Print the pattern in the middle of the cake. Use toothpick to pierce several holes on the surface to prevent bursting during baking.
Step30:Put the flower cake in the ove
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Cooking tips:1. When wrapping rose stuffing, make sure to tighten the mouth. The sugar in the stuffing will melt under high temperature. If the skin is not pinched tightly, the stuffing may be exposed when baking. 2. Add chopped nuts to rose stuffing to increase flavor. There are skills in making delicious dishes.
