Accessories: Shui Pi 600g, oil skin 300g, cooked glutinous rice flour 100g, rock sugar powder.

1. Wash, air-dry, wash the surface moisture, and add crushed rock sugar into rose petals.

2, rose cake step 22. Sealed curing for 2 days, sealed curing for 2 days.

Step 3 Marinate rose sauce

4. Add honey and cooked glutinous rice flour and mix into rose stuffing.

5. Water skin material: 350g flour, 0/00g grape seed oil 150g water150g invert syrup. Put all the ingredients together to make Shui Pi dough.

6. Oil dough raw materials: 50g butter, 50g grape seed oil and 200g flour, all of which are put into a basin and neutralized into oil dough.

7. Cover the two kinds of dough with plastic wrap 1 hour or more. The ratio of Shui Pi to oil skin is 2: 1.

8. The dosage of baked Shui Pi is 20g, and the dosage of oil skin is 10g.

9. Wrap the oil skin with water skin dough.

10, roll up the strip and then roll it up, and then continue to roll up the strip and then roll it up. This action is done three times in total.

1 1, then fold it in half and roll it into round dough, with 40-50g stuffing.

12. Roll it slightly after flattening.

13, put in a baking tray, preheat in an oven at 160 for 5 minutes, and bake at 18-20 minutes.

Tip: 1. The ratio of Shui Pi to oil shell is 2: 1. Add a little invert syrup to Shui Pi to make the oil skin crisp. This is the detail given by the pastry chef!

2. The stuffing should be 40-50g. It is difficult to eat more stuffing by yourself. Of course, you can also put less stuffing.