Wandering Lover Cake

Overview

In fact, this is an improved version of wife cake. The lard is replaced by corn oil, and rose flowers and coconut are added to the filling

Tags

• pastries
• baking
• children
• afternoon tea
• women's day
• cake flour
• coconut
• corn oil
• dried rose flowers
• glutinous rice flour
• sesame
• sugar
• water

Ingredients

Steps

1. 1 Crush the roses and remove the stems, leaving only the petals

   

2. 2 Boil the sugar, water, oil and rose flowers in the seasoning, reduce the heat to low, pour in the glutinous rice flour, sesame seeds and coconut milk all at once, stir quickly, pour it into a plate, and refrigerate

   

3. 3 Add the corn oil in the ingredients to the flour, mix evenly into a pastry, and divide into 32 portions

   

4. 4 Mix the ingredients in the main ingredients into oil dough and divide into 32 portions

   

5. 5 Take a portion of the oil skin and flatten it

   

6. 6 Wrap in pastry

   

7. 7 Take out the filling and divide into 32 portions

   

8. 8 Roll the wrapped pastry into a long strip, roll it up, roll it into a long strip again, roll it again, once or twice, and set aside

   

9. 9 Roll the twice-rolled dough into a round shape and wrap it in the filling ingredients

   

10. 10 Close the mouth and press down, relax for 15 minutes

    

11. 11 Gently roll it into a flat round, brush with egg wash

    

12. 12 Preheat the oven to 190 degrees, set the middle layer, and bake for 20 minutes. Remove when puffed up