Rose flower cake

Overview

I was very happy to get a trial sample of the Changdi oven. Now that I have a new oven, I’m going to try my best to bake. Flower cakes are a specialty of Yunnan. Having just returned from a trip to Yunnan, I always miss rose flower cakes. In order to make a flower cake with a thin crust and plenty of fillings, I spent a lot of trouble and bought more than ten kilograms of Damascus edible rose petals in the rose garden. Just for this rose flower cake, it was really a lot of effort. The hard work pays off, and the flower cakes made are super delicious. I made 30 of them at once, and the foodies who came after smelling the delicious food all divided them up for me. I only ate one and a half, haha. Everyone's appreciation makes me feel very accomplished. I have made rose cakes before, using white sugar. This time I changed the recipe and used rock sugar and honey. Needless to say, the taste is definitely better. In order for the pastry to have a crispy texture, I specially asked the pastry chef for the recipe of this pastry. I added a little invert syrup. This small detail makes the pastry crispy. The texture is indeed different. Friends who like it must save this recipe! Details determine success or failure!

Tags

• baking
• children
• afternoon tea
• banquet dishes
• cooked glutinous rice flour
• honey
• oily skin
• rock sugar
• rose flowers
• water skin

Ingredients

Steps

1. 1 Add crushed rock sugar to the washed and dried rose petals,

   

2. 2 Then knead it into a paste shape, seal and marinate for 2 days

   

3. 3 Add honey and cooked glutinous rice flour to the pickled rose sauce and mix into rose filling.

   

4. 4 Ingredients for water skin: 350 grams of flour, 100 grams of grape seed oil, 150 grams of water, 5 grams of inverted syrup. Put all the ingredients for water skin together and mix into water skin dough

   

5. 5 Divide the watery skin into 20g portions, and divide the oily skin into 10g portions

   

6. 6 Wrap the oil dough with water dough,

   

7. 7 Roll it out into a long strip and then roll it up, then continue to roll it out and roll it up again. Do this three times in total

   

8. 8 Then fold it in half and roll it into a round dough, and wrap 40--50 grams of filling

   

9. 9 Flatten it, roll it out slightly, and place it in a baking pan.

   

10. 10 Preheat the oven to 160 degrees for 5 minutes and bake for 18-20 minutes

    

11. 11 Allow the baked flower cake to cool.