Rose flower cake
Overview
It is best to use fresh roses, but I am afraid that the ones I buy may contain dyes, so I can only try to make them with dried roses. Although the taste is different, it is not bad.
Tags
Ingredients
Steps
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Prepare 50 grams of dried roses and soak them in cold water until all petals are moist.
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Remove the flower stems and cores and squeeze out the water.
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Add sugar.
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Mash with a rolling pin.
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Prepare glutinous rice flour.
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Stir-fry in the pot until slightly brown and fragrant.
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Add glutinous rice flour and white sesame seeds to rose sugar and stir evenly.
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Divide the rosette into 8 equal parts.
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Put the ingredients for the oil crust into a large bowl and stir with chopsticks into a fluffy consistency.
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Put the pastry ingredients into another large bowl and use chopsticks to stir into a fluffy consistency.
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Knead the dough and puff pastry into a smooth dough, wrap in plastic wrap and rest for 15 minutes.
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Divide the dough and puff pastry into 8 equal portions.
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Flatten the dough ball and place the puff pastry ball on top.
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Wrap the puff pastry with oil and pinch tightly.
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Place the finished dough seam side down.
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Flatten the dough and roll it into an oval shape.
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Roll up the dough.
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Turn the rolled dough with the seam facing up, wrap it in plastic wrap and let it rest for 15 minutes.
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Flatten the dough and roll it into a long strip.
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Roll up the dough.
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Turn the rolled dough with the seam facing up, wrap it in plastic wrap and let it rest for 15 minutes.
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Preheat the oven to 180 degrees. Bend both ends of the long strip of dough, flatten and roll into a round dough.
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Wrap the rose filling with dough, seal it downwards, add red dots with coloring matter, and bake in the oven for about 20 minutes until the surface turns golden.
