How to make rose flower cake

Water-oil skin: 2g of high-gluten flour, 4g of lard, 1g of clear water, 2g of sugar powder

Crispy cake: 2g of high-gluten flour, 1g of lard

Filling: 2g of rose sauce, 4g of flour, 2g of peeled peanuts and 2g of cooked sesame seeds. Gently crush the rose sauce with a rolling pin

3. Put it in a large bowl, add the cooked flour and chopped peanuts and sesame seeds

4. Gently mix well with chopsticks or a spatula

5. Divide it into small portions of about 2g each, and round the crust one by one for later use

Practice:

1. Mix all the materials with oil and water skins, and knead them by hand into smooth dough with moderate hardness < Let it stand for 2 minutes

4. Divide the oil-in-water skin and pastry into 2 small portions with equal size, and knead them separately (at first, both pastry and pastry should be covered with wet cloth or plastic wrap, otherwise the dough will be dry and difficult to operate)

5. Take one pastry and pastry, and completely wrap the pastry with the oil-in-water skin

6. Close it down and gently press it flat for later use (here) Make all the pastry skins in turn

8. Take a pastry skin and roll it into a long tongue shape with a rolling pin

9. Roll it up from one end to the other, and put the seal down on the silicone pad

1. Make all the rolls (still cover it with a wet cloth)

11. Take a small roll and flatten it slightly by hand

12. Put a rose stuffing

14. Wrap the stuffing completely

15. Put the mouth down and gently flatten it with the palm of your hand, and the green body is ready

16. Put it all on a non-stick baking tray, put it in the middle layer of a preheated oven and bake at 18 degrees for 15-2 minutes.