Flower cake

Overview

Making this snack requires a lot of patience. If you want to make it, it’s best to start during the day. It will take about 4 and a half hours.

Prepare 2 bowls to make water-oil crust (150g gluten flour + 50g lard, knead into powder, slowly add water and knead evenly, the blue bowl in the picture is water-oil crust); puff pastry (120g low-gluten flour + 60g lard, knead into the stainless steel bowl in the picture), seal with plastic wrap and refrigerate for 30 minutes.
Divide the 2 medium doughs into 12 small doughs. You can order more. I only have 12 points for the rose sauce I made myself, so there is no way.
Wrap the small puff pastry with a larger puff pastry
Roll 12 pieces of dough into rolls respectively, with the seal facing up, cover with plastic wrap and let rest for 20 minutes
Flatten again in the same way, roll it up again, seal side down, and let it rest for 20 minutes.
Seal both ends of the dough roll with your thumbs, roll it into a round crust (a rolling pin will work, but not too thin), add rose paste, and brush twice with whole egg wash (just one egg + honey beaten evenly, I brushed too much egg wash and it dripped). Finally, sprinkle sesame seeds on each raw cake and put it in a preheated oven at 180 degrees (upper and lower layers) and bake for 18 minutes. You can eat it. The skin is crispy and tastes good.
After baking, put it on a plate