2. The humidity of rose stuffing is relatively high, so it is necessary to add cooked cake powder to mix.
3. Stir well, divide into 22g portions, and refrigerate in a circular way for later use.
4. Next, make the oil skin. Use a manual eggbeater to mix lard with hot water for emulsification, because the hardness of softened lard at room temperature depends on room temperature, and the water added will be different. Water is only temporarily mixed with oil, so it should be used immediately after mixing.
5. Pour all the powder in the oil skin into the chef's bucket and add the mixed lard and cold water.
6. Wrap the oil bag with plastic wrap, seal it and let it stand for 30 minutes to relax.
7. Next, make cakes, stir the low-gluten flour and pork softened at room temperature into a flocculent shape with chopsticks, then knead it into a ball by hand and soften the lard by hand.
8. Divide the dough into small portions, each about 16g. Crispy dough is also divided into small doses, about 9g each.
9. flatten the water-oil skin, put the pastry in the middle, completely wrap the pastry, knead it into a ball shape, and close it.
10, all wrapped, remember the wrapped order, and then roll from the first one.
1 1. flatten the dough and roll it into a cow tongue.
12, then roll it up from bottom to top, put it down, roll it all up, cover it with plastic wrap and relax 15 minutes.
13, roll up the dough and press it gently with your fingers.
14, roll it out again, slightly longer than the first ox tongue, roll it up, put it away and relax a little.
15. Take out one, turn it over and press it in the middle of the dough roll with chopsticks.
16. Grasp both ends and press in the middle. Flatten them so that they are thinner around and slightly thicker in the middle.
17, wrap the frozen rose stuffing into the dough, wrap it and put it down.
18, all wrapped, put in a baking tray, evenly wrapped and gently squashed.
19, red pigment with a little water and some kitchen paper cut into small pieces.
20. If there is a seal, you can directly print a pattern in the middle of the cake. If not, you can use chopsticks to order patterns.
2 1. Bake the cake in the oven at 180℃ for about 25 minutes.
22. Take it out directly after baking, and the flower cake with rich rose fragrance will be ready.