Rose flower cake

Overview

I love roses, and this year is no exception. The first thing I do after getting the roses is to make flower cakes. This year's flower cake is slightly different from the previous ones. The first is that the varieties of roses chosen this year are different. I specifically chose bitter water roses, which are slightly darker in color. The color of the rose filling is more beautiful. The puff pastry does not use butter, but lard, which is commonly used in traditional puff pastry. The puff pastry made of lard will be crisper. A pastry made entirely of butter will not be as crispy. The prepared rose flower cake is very delicious, and it was eaten up quickly after making a baking sheet.

Tags

• baking
• children
• old man
• mid-autumn festival
• cooked glutinous rice flour
• pastry
• watery and oily skin
• white sugar
• rose

Ingredients

Steps

1. 1 This time I chose the bitter water rose, one of the edible roses. This flower is not as big as the Damascus flower, but the color is darker, and the color of the finished product will be better

   

2. 2 Pick the petals and soak them in light salt water for 30 minutes, then wash them, remove them and let dry the surface moisture. When taking it out, squeeze the water with your hands, otherwise there will be too much water and it will be difficult to dry it. I let it dry overnight.

   

3. 3 Dry the petals with surface moisture and put them into a clean basin, add sugar

   

4. 4 Knead the petals with your hands until they are wilted

   

5. 5 Add fried glutinous rice flour

   

6. 6 Mix evenly to form filling.

   

7. 7 Because the ratio of oily skin and watery skin is listed in the ingredients list, some people may be confused, so I explain it here. Ingredients for oil skin: 50g lard, 100g flour.

   

8. 8 Knead evenly and form into oily dough

   

9. 9 Ingredients for water skin: 350 grams of flour, 100 grams of lard, 150 grams of boiling water, and 5 grams of inverted syrup. Rinse the lard with boiling water and let it cool, then add flour and syrup

   

10. 10 Knead the dough into water and oil dough

    

11. 11 Cover the two types of dough with plastic wrap and leave to rest for about 1 hour

    

12. 12 Divide the dough into 10g portions, and divide the dough into 20g portions.

    

13. 13 Take a water-oil paste and wrap it around the pastry paste

    

14. 14 Roll it out into a long strip, then roll it up from one end. Repeat this action 3 times

    

15. 15 This is the dough after rolling it three times

    

16. 16 Fold the rolled dough in half, then roll it into a round sheet and wrap about 30 grams of filling, wrap tightly and flatten

    

17. 17 Put everything into the baking pan

    

18. 18 Preheat the oven to 170 degrees and lower the heat to 150 degrees, then put it in the oven and bake for 25 minutes. The middle shelf of my oven is a little lower, so I use different temperatures for the upper and lower temperatures. You can adjust it according to your own oven

    

19. 19 Baked rose flower cake, thin crust and large filling, crispy crust and fragrant filling, very delicious