Huasu
Overview
I have always thought this flower cake is extremely beautiful, and I finally pulled the weeds today. The first time I made this flower cake, I used bean paste filling and added a spoonful of rose sauce. It tasted fragrant, sweet and delicious, and it felt like the flower cake and bean paste cake were combined into one.
Tags
Ingredients
Steps
-
Add a spoonful of rose paste to the red bean paste and stir evenly.
-
Divide into eight equal parts, roll into balls and set aside.
-
Mix the pastry ingredients together.
-
Form into a three-gloss dough.
-
Next, make water-oil skin and mix the ingredients for water-oil skin.
-
Form into a three-gloss dough.
-
Seal the two pieces of dough with plastic wrap and let them rest for a while.
-
Take out the dough and pastry dough, divide them into 8 equal parts, roll into balls and set aside, cover with plastic wrap to prevent them from drying out.
-
Take a piece of water-oil dough and press it into a flat roll to cover with puff pastry.
-
Keep your mouth shut and your bag tight.
-
Once everything is done, place it with the seam facing down, preferably covered with plastic wrap.
-
Take one and roll it into a shape of beef tongue.
-
Roll up from one end.
-
Rolled up.
-
Roll everything up and let it rest for fifteen minutes, then cover with plastic wrap.
-
Take one and roll it into a long strip again.
-
Roll up from one end.
-
Rolled up.
-
Roll everything up and let it rest for fifteen minutes, then cover with plastic wrap.
-
Take one out, press the middle down, and push both ends up.
-
Press flat.
-
Roll out flat.
-
Add filling.
-
Wrap the bag tightly and place it with the bag facing down.
-
Roll out flat.
-
Cut 12 or 16 knives evenly around the edges. I personally think 16 knives look better.
-
Twist each petal in the same direction.
-
Use chopsticks dipped in red food coloring to decorate with a few red dots.
-
Put it into the preheated oven and heat it up and down at 175 degrees for 22 minutes.
-
It's ready to eat right out of the oven.
