The making of rose cake

condiments

500 grams of refined powder, 50 grams of rose sauce and 200 grams of sugar.

condiments

Walnut kernel 75g, cooked lard 200g, sesame 15g, steamed flour 85g and water 175g.

prepare

1. First, put the cooked flour, sugar, walnut kernel (chopped), rose sauce and sesame seeds on the table and stir them evenly, then add 25g of cooked lard and rub them evenly into stuffing.

2. Mix 200 grams of refined powder with 100 grams of lard, and rub it evenly by hand to make crispy noodles. In addition, pour 300 grams of fresh fenfen into the basin, first add 75 grams of lard, rub it evenly by hand and make it into an ear shape, then add water, rub it hard and bind it into a soft skin.

3. Put the two kinds of dough into 20 pieces of dough with the same amount, flatten the dough by hand, wrap it with crispy dough, flatten it into a rectangle, roll it up and flatten it by hand, and repeat this twice, and finally roll it into a small roll with a length of more than 3 cm, press it repeatedly, wrap the stuffing in the mouth, then press it into a round cake, put it in the oven with warm fire. raw material

(1) 500g flour, 80g lard, 20g sugar and 200g warm water.

(2) 350 grams of dried lard noodles.

(3) 250g of soft sugar, 250g of cooked flour, 30g of cooked sesame seeds, 50g of sugar roses, 5g of melon seeds, 5g of peanut kernels, 5g of walnut kernels and a proper amount of cooked oil.

Furnace temperature: 200/ 180

manufacturing method

1. Process the raw materials in 1 into oil-water dough for later use.

2. Stir the materials in raw material 3 evenly and process them into stuffing for later use.

3. The pastry is made by the method of big package pastry, and the pastry is picked into 30 grams.

4. Each dose contains about 30 grams of stuffing, and the mouth is closed, and the mouth is closed down, and it is held up in the palm of your hand to form a round green body.

5. Bake the blank for about 10 minute, print the edible red pigment, and bake in the oven until the surface is golden red.

trait

Golden color, crisp skin and sweet stuffing. raw material

1. Bake the kernels and sunflower seeds in the oven and chop them; Chop the wax gourd candy and soften the butter at room temperature.

2. Mix all the materials evenly, divide them into 6 parts on average, and rub them into small balls for later use.

working methods

1. Take 60 grams of water and soak whole grain flour overnight.

2. Put the materials except butter and salt into the bread maker, stir for 10 minute, stop the machine, add butter and salt, and start the machine to continue stirring. It's very hot. Open the lid of the toaster during the whole mixing process. After mixing, cover and continue fermentation.

3. After the basic fermentation, divide the dough into 6 parts, exhaust, round and relax 15 minutes.

4. Take a small dough, gently flatten it, wrap it with rose stuffing, slowly tighten the edge of the skin inward into a ball with a tiger's mouth, then gently press it into a round cake, roll the round cake in fine corn flour, put it in a baking tray covered with oil paper (remember that the round cake is closed inward), cover it with plastic wrap, and finally ferment at room temperature for 60 minutes.

5. After the fermentation, remove the plastic wrap, cover it with an oil paper, and cover it with the bottom film of another baked or movable bottom cake mold (the bottom film of the cake mold needs to be compacted with heavy objects).

6. Preheat the oven 180 degrees, and bake the baking tray in the oven for 25 minutes.