Buckwheat Flower Cake-Depp Baking Laboratory

Overview

Rose flower cake is a Yunnan-specific shortbread filled with edible roses. It is a representative Yunnan classic snack characterized by floral and Yunnan flavors. The perfect combination of buckwheat and rose petals, with a sweet and refreshing fragrance. Endless aftertaste, allowing people to personally experience the gorgeous taste of bittersweetness;

Tags

• baking
• snacks
• children
• breakfast
• spring recipes
• buckwheat flour
• butter
• cooked flour
• egg yolk
• low gluten flour
• salad oil
• whipping cream
• yunnan rose sauce
• fine sugar
• salt

Ingredients

Steps

1. 1 Soften butter at room temperature, stir with salt and sugar;

   

2. 2 Add egg yolks one by one and mix evenly;

   

3. 3 Add light cream and mix evenly;

   

4. 4 Mix low-gluten flour and buckwheat flour, sift in, and stir manually until there is no dry flour

   

5. 5 Cover with plastic wrap and refrigerate for 15 minutes;

   

6. 6 Pour rose sauce into salad oil, mix until soft, then add cooked flour, mix to form a dough

   

7. 7 Divide the dough and filling into 6 equal portions;

   

8. 8 Wrap it in, press it flat with your hands, and place it on the baking tray;

   

9. 9 Depp oven quick heat mode 175 bakes for 14 minutes;

   

10. 10 The delicious and beautiful flower cake is ready, (it seems a bit thin, it will look better next time if it is thicker)