Matcha rose cake
Overview
#520#----A love letter from matcha lovers! 520 is the most suitable day to express love. For middle-aged couples like us who have passed our silver wedding, there are very few straightforward expressions. As a food expert, on this day, let’s express it with food. He likes the taste of matcha, and I especially love roses. It happens to be the season for roses to bloom, so I specially made a lot of edible roses, used matcha as the skin, and roses as the filling, to create this matcha rose cake. Don’t underestimate this cake, it is a love letter to matcha lovers! Today’s puff pastry uses lard because lard has a good shortening effect. It’s actually better to use flaky butter, but flaky butter is a little hard to find. Ordinary butter does not have a good shortening effect. The skin tastes quite fragrant, but it is not crispy enough. Parents can choose according to their own preferences.
Tags
Ingredients
Steps
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Make the puff pastry first. Because I am afraid that the recipes for water-oil crust and puff pastry will be mixed up, I specifically wrote down the specific proportions in the steps. Pastry ratio: 100 grams of lard, 195 grams of flour, 5 grams of matcha powder.
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Mix the two powders and sift them until evenly mixed
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Mix the mixed flour and lard together and knead
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Knead into pastry dough
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Then mix the water and oil skin: the specific ratio: 345 grams of flour, 5 grams of matcha powder, 100 grams of lard, and 150 grams of boiling water. First dissolve the lard with boiling water
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After the lard is melted, let it cool to about 30 degrees. Mix the flour and matcha powder and put in
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Knead the dough
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Cover the two kinds of dough with plastic wrap for about 1 hour. I used two kinds of matcha powder today and wanted to test the effect. The colors of the two are indeed different. Moreover, the amount of matcha powder for water skin is also small. If you like it, you can reduce the amount of flour for water skin by 5 grams and add 5 grams of matcha powder
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The dough will be very soft and soft. Divide the pastry into 10g portions and the watery dough into 20g portions
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Wrap the pastry with water-oil skin and roll it into a long strip. Roll it up from one end and repeat rolling three times. When rolling out, don't roll out one dough three times, as that won't be easy to roll out. Roll out all the dough once, and then roll it all over again. This way the dough goes through a dough making process, which makes it easier to roll out and less likely to become crispy
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All the dough rolled out 3 times is ready for later use
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Put the washed and dried roses into a basin, add a little salt and marinate for 20 minutes. What we do today is different from what we did in the past. After making the dough, I started making roses. In the past, I would make roses into paste and marinate them for two days before making the filling.
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If there is any moisture after marinating, squeeze it out, otherwise the filling will be too wet. Then add sugar
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Knead until the roses are wilted, pour in honey and mix evenly, not too much honey, just to increase the taste. You can also use an equal amount of sugar instead of honey. This makes it easier to operate. Today's petals were also kneaded relatively lightly, not until they were completely boneless.
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Finally add fried glutinous rice flour. It must be cooked, raw glutinous rice flour will not work!
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Mix evenly to form filling
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Divide the rose filling into 15 equal parts
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Fold the dough in half and roll it into a round shape
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Wrap in a portion of filling
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Wrap tightly and then flatten
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Heat the oven at 165 degrees, lower the heat at 150 degrees, and bake for 25-30 minutes
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Baked matcha flower cake
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Because the flowers are kneaded lightly, the filling is softer, and you can even see the petals. If you like flower cakes, the matcha ones are also worth trying
