To make a rose cake, one is to mix flower stuffing, and the other is to make pastry.
1. Flower cake stuffing
Roses and flowers are usually picked on the same day. After picking roses, the stems are removed, leaving petals, washed with clear water and dried.
Rose petals and sugar, according to the traditional ratio, are generally 1:2 or 1:2.5. Knead and marinate, you can use it on the same day or leave it for two days to remove the astringency of flowers.
Step 2 make rose cakes and cakes
To make pastry, it is necessary to separate water oil skin and pastry, and the water oil skin should be Microsoft-like, and it is better to wrap pastry. Generally speaking, the ratio of water to flour in water-oil skin is about half that of flour, such as 200g flour and110g water.
When making cakes, the ratio of lard to flour is 1:2, such as 50 grams of lard and 0/00 grams of flour. Lard is generally used to make cakes. Of course, if you don't like lard, you can also use vegetable oil, but vegetable oil has little effect on cakes.
It is not difficult to make a rose cake by adjusting the stuffing, making cakes and grasping the heat of your oven. This is the same as making bean paste crisp, mung bean crisp and egg yolk crisp.