Rose flower cake

Overview

Today I will make rose flower cake with everyone, trying to restore the taste of Yunnan. It is said that Qianlong also liked to eat it.

Weigh all the ingredients. Stir the oil-skin ingredients evenly with a UKOEOU8 chef's machine without breaking the dough. Allow to rest for 20 minutes before dividing into groups.
Just knead the pastry evenly with your hands. Divide the pastry into 24g balls each, and divide the pastry into 11g balls each.
Wrap the pastry in oil skin and roll it into a round shape.
Roll it out into a long shape and roll it up into a shape of ox tongue.
Roll it out long and then roll it up short.
Press flat, fold in half, and close the bottom into a ball.
The rose filling is added with glutinous rice flour. In addition to being dry and easy to wrap, it will have a springy and stringy texture after baking.
Filling 15g each, roll out the dough to wrap the filling, tighten the tiger's mouth.
Bake in Gobic household T38 air oven at 143 degrees for 25 minutes.
Take it out of the oven and let it cool, the layers will be distinct and crispy enough to fall apart.