Rose bought for a long time, has always wanted to make flower cake, today rest, made this flower cake, taste like. Much tastier than what you bought outside. The recipe amount can make 12 flower cakes.
by Everything with the fate of zzh 【Douguo cuisine official certification master】
Ordinary flour (water oil skin material) 150 g
Water (water oil skin material) 65 g
Lard (water oil skin material) 50 g
Caster sugar (water oil skin material) 10 g
Low gluten flour (puff pastry material) 120 g
Lard (puff pastry material) 60 g
Cooked glutinous rice flour (rose filling material) 30 g
Rose flower paste (rose filling material) 270 g
Red yeast powder to taste
Hot water to taste
1: Put the glutinous rice flour into the pot and fry until the color turns slightly yellow.
2: Pour rose sauce into a pot and add 30g of cooked glutinous rice flour.
3. Stir well with a silicone knife.
4, divide into 12 parts and then put into the refrigerator for refrigeration, after refrigeration for a period of time, the rose filling will become hard, so that it is easier to operate when wrapping.
5. Prepare water and oil skin materials.
6. Put all the water and oil skin ingredients into the bread machine bucket.
7. Move into the bread machine and use the noodle menu to make noodles for 20 minutes.
8. Prepare to make puff pastry dough at this time and prepare the puff pastry material.
9: Put the puff pastry ingredients together.
10. Stir with a silicone knife into a homogeneous granule.
11: Then knead into a ball by hand.
After 12 or 20 minutes, the water and oil skin will be kneaded.
13: Wrap the water and oil dough and puff pastry dough in plastic wrap and let stand for 30 minutes.
After 14 or 30 minutes, divide the water and oil dough and the puff pastry dough into 12 equal parts.
15: Take a small portion of the water oil crust, press it flat with your hands and add a small portion of puff pastry in the middle.
16: Then wrap the puff pastry dough.
17 or 12 are wrapped and put together.
18: Take a flattened part and roll out into an oval shape.
19: Gently roll up from top to bottom.
20. After all sorted out, let the plastic wrap sit for 15 minutes.
After 21 or 15 minutes, take a copy and flatten it and roll it out again.
22, also from the top down rolled up.
23: Cover the plastic wrap again and let stand for 15 minutes.
After 24 or 15 minutes, take a copy and press the two ends together toward the middle.
25. Then press the palm of your hand into a thick circle in the middle and thin around it.
26: Pick it up by hand and add the rose filling in the middle.
27. Cooperate with both hands and wrap the filling with the tiger mouth of the left hand.
28. Tighten the closing place to avoid leakage of filling.
29. Then round the circle.
30: Cover the plastic wrap and let stand again for 10 minutes.
After 31 or 10 minutes, press flat with your hands.
32. Heat the water of red yeast powder and adjust it into a red solution.
33. Use an embossing mold to press out the pattern on the cake.
34: Bake in a preheated oven at a temperature of 165 degrees on the top tube and 180 degrees on the bottom tube for 25 minutes.
35. Take out after baking, finished product.
36. Finished product drawing.
37. Finished product drawing.
1. When wrapping in puff pastry and rose filling, tighten the mouth tightly to avoid leaking puff pastry and leaking filling during baking. 2. Loosen the dough as much as possible in each step, which is easier to operate and avoid leaking puff pastry during operation. 3. The plastic wrap should be covered tightly during operation to avoid blow-drying of oil skin. 4. During the baking process, in order to avoid too dark coloring, tin foil can be added in the middle. 5. The baking temperature of puff pastry foods should not be too low, and the temperature base is too low to affect the puff pastry.
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