The aroma of roses is very charming, and the whole production process is immersed in sweetness. Flowers are bitter. Sugar roses were supposed to be pickled for a month before they could be eaten, but I was anxious to simmer for a while and then let them cool down. The result was not bitter at all. Let me share two methods of peeling dough: big dough and small dough. Everyone will do it according to their own convenience, and the effect is similar.
Ingredients: sugar rose: 400g of edible rose, 30g of medium gluten flour and 30g of sticky rice flour.
Water-oil skin: 200g ordinary flour, warm water 100g, 50g lard, 25g fine sugar and a pinch of salt.
Crispy: ordinary flour 170g.
Lard 85g
Steps of rose sauce Flower Cake.
1. Mix all the materials of water-oil skin and knead them into a smooth and non-sticky dough. Wrap with plastic wrap and let stand for 15 minutes.
2. Mix all the ingredients of the pastry and knead them into a ball by hand. Wrap with plastic wrap and refrigerate 15 minutes.
3. First, teach the method of opening large noodles, roll the dough into large pieces, wrap the frozen noodles in the dough, and then roll them up and down into strips.
4. Fold the long noodles into three layers twice.
5. Roll the long rod up and down again.
6. Fold it twice and replace it with three layers. Then, repeat this action once. That is to say, the rolling surface is folded three times in total, and the crispness is completed.
7. After being crisp, you can roll it into such a roll. You can wrap the stuffing into equal parts of the size you want, or you can roll it directly into a large dough sheet and carve the wafer of the desired size with a mold.
8. Now let's teach little Kaisu. Divide the cake into 15g and the dough into 25g.
9. Put the dough into the dough, tighten the mouth and flatten it.
10. "Roll into a bull's tongue"
1 1. Rub the ox tongue into long strips with your palm and roll it up from top to bottom.
12. Rotate 90 degrees, and it feels so wordy.
13. Roll up and down into a cow tongue.
14. Then roll it up from top to bottom, and the cake is ready.
15. Cover the squat with plastic wrap and stand for 15 minutes. Then tighten it up and down, rub it into a ball, flatten it, roll it into a round piece, and you can wrap it.
16. Stir-fry the flour until it is slightly yellow, and add the sticky rice flour and sugar roses. Flour and sticky rice flour are used to make roses hug each other, and they are not too sweet or greasy to eat. No sticky rice flour can be completely replaced by flour, and those who like elastic taste can also completely replace sticky rice flour.
17. Divide into 20g balls, quickly freeze them, and wrap them later.
18. Put the stuffing into the rolled dough, tighten it, and gently press it into a small flat without exposing the stuffing. Preheat the oven at 220 degrees and bake for 20 minutes. It depends on the temperature of your oven. Don't bake at low temperature for a long time, so it won't soften.
19. The stuffing I baked myself is full! If you have sugar roses, you can use them directly. You can do it yourself if you are interested. Here's how to make sugar roses.
20. A treasure bought edible roses and immediately fell into the box. The aroma is so charming! Roses only need petals and are picked one by one in a slightly larger pot.
2 1. Weigh out your rose petals, add twice the sugar, mix well and let stand for 20 minutes. Put on disposable gloves and start rubbing. In the process, the aroma comes to my face, but this step requires great patience.
22. After kneading, it can be canned and sealed, and it can be eaten after pickling for one month. I was in a hurry to use it, so I stewed it for a while, and it was not bitter. But it's delicious without patience, but it's absolutely no problem to make flower cakes. The only secret of delicious food is time.
23. rose sauce with pickled peppers can also be used to make all kinds of desserts, and it's delicious to dip it in bread directly.