The name of this rose cake is a bit tongue-twisting, and I mainly want to show that the skin of the rose cake is a cookie cake, not the traditional mille-feuille puff pastry. I've made mille-feuille puff pastry before, and I've also published recipes, maybe it's because I don't particularly like to eat mille-feuille puff pastry, but I still think this kind of cookie dough is more delicious.
1. Add the powdered sugar after the butter softens
2. Whisk low on whisk until whitish
3. Add the egg mixture in 2 divided doses
4. Stir until feathered
5. Sift in low-gluten flour
6. Gently mix into the dough and cover with plastic wrap for half an hour
7. Take the amount of homemade rose sauce, crush the cooked peanuts and rice and add to mix into the filling
8. Divide the rose filling into 25 g of the dough and 30 g of the dough
9. Wrap in the filling
10. Pressed into a cake shape, I ordered a little purple potato liquid, because I made two kinds of cakes at the same time, and added some color to the roses to distinguish them
11. Bake at 170 degrees in the oven for 18-20 minutes
12. Baked rose cakes with a fragrant aroma
13. I was going to give it away, so I wrapped it in beautiful paper.