Spring flowers, crispy on the outside and soft and sweet rose shortbread on the inside
Spring has arrived, everything is revived, and in a few days it will be a scene of red flowers and willows, a scene full of life. In the spring, the branches and leaves are tender, and many of them can be eaten in the food, such as fresh and tender toon, fragrant locust flowers and so on. Today, Bao Mama made rose shortbread with rose sauce bought by her mother-in-law, with a crispy skin, soft and sweet filling, and most importantly, a strong rose fragrance. Eat flowers in spring and feel the strong sweet smell of spring.
Rose shortbread
Ingredients: Rose sauce, medium gluten flour, low gluten flour, sugar, lard.
Preparation Method:
Filling preparation: Low gluten flour is slowly roasted over low heat, becomes slightly yellowed, and is left to cool.
My filling is made with ready-made rose sauce bought on Taobao, which is very convenient to use when the lid is opened, but the disadvantage is that it is too thin. The best filling for dim sum is the kind that can be kneaded into a ball, just like wrapping tangyuan, too thin to operate.
The flower sauce you buy should first drain as much juice as possible, then add the fried flour on top and mix it into the filling. My ratio is 100g of drained rose sauce and then add 25g of flour to mix evenly, although it is still relatively thin, but it is already a relatively optimized proportion, the flour is baked out of the taste is not good, although the package is a little difficult to operate, but the finished product is soft and sticky, and it will not dry out.
Water oil noodles: 50g medium gluten flour, 17g lard, 5g sugar, 22g water mixed and kneaded into a dough. Knead and beat repeatedly, kneading the dough out of the tendon until a glove mask appears. Lard is added to the flour, which makes it easy to get out of the film.
Knead the dough smoothly and then cover with plastic wrap to relax for half an hour.
Pastry preparation: 40g low flour and 20g lard mix well and form into balls.
Raw Blank Production:
The flaccid oil noodles are divided into 5 equal parts, kneaded and rounded, and the puff pastry is also divided into 5 equal parts.
Press the water and oil noodles into a round cake, take a piece of pastry, like a bun, and put the puff pastry into the water and oil skin.
After wrapping, press the dough flat, gently roll out the dough with a rolling pin into a beef tongue shape, roll it from top to bottom, cover with plastic wrap and set aside, the other four do the same. Do not roll out too thin, otherwise it is easy to roll, expose the crisp inside, roll up and down, you can roll it up.
Roll out the long strip vertically, again, not too thin, not to roll it out. Roll into volumes from top to bottom.
Press the ends of the roll toward the center and roll out into a cake.
You can wrap the filling, the filling is too thin to wrap, but the baking is very soft and sticky. It is also good if you change to bean paste to make bean paste. Use your right hand to close the mouth little by little and wrap the filling.
Gently press into a round cake with your hands, tie a small eye to the surface, and exhaust it when baking to avoid swelling.
Bake at 165 degrees for 25 minutes.