The rose cakes bought are so thick skin, they will not do it themselves, and they are not afraid of preservatives, mainly when they are hot, they taste better!
Difficulty: Side dish (intermediate)
Duration: 30 to 60 minutes
Puff pastry:
High gluten flour 120g
Lard 40g
Powdered sugar 10g
Warm boiled water to taste
Oil skin:
Low gluten flour 100g
Lard 50g
Filling:
Rose sauce 250g
Cooked powder 40g
1. Oil skin: Pour the lard into the flour and mix well.
2. Puff pastry: Pour lard and powdered sugar into the flour, add an appropriate amount of warm boiling water, mix well by hand, knead into a dough and set aside.
3. This is a good dough.
4. Divide into 12 aliquots.
5. Wrap the puff pastry around the oil and wrap it into a ball with a tiger's mouth.
6. Roll out long strips, roll them up, squash them, roll out the long strips and roll them up again.
7. Cover the dough with plastic wrap and set aside.
8. Stir-fry cooked flour (I fry more, everyone stir-fry according to the amount of recipes): stir-fry on low heat, until the flour is yellowish, and it can be broken.
9. The rose sauce is pickled by me with edible rose petals and brown sugar, it has been 3 months, you can also buy ready-made, you can change it to osmanthus god horse. Mix rose sauce, cooked flour and lard.
10. Flatten the dough vertically, fill it with filling, and wrap it in the tiger's mouth.
11. Flatten and use a toothpick to prick a few small holes to vent.
12. After the oven has been preheated, bake at 170 degrees for 25-30 minutes.
13. Finish baking ^_^
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