The outermost layer of skin epidermis

80g medium flour (common flour)

Water 30 grams

Lard 33 grams

6 grams of powdered sugar, 6 grams.

crisp

Low powder 100g

50 grams of lard

Rose stuffing

Rose sugar 180g

35g-45g of cooked flour.

Cooked black sesame 10g (more can be added according to preference)

Bake 180℃ 15-20min.

A Chinese pastry as thin as cicada's wings-the method of rose cake

Make rose stuffing

Stir the flour and let it cool. Rose sugar, cooked flour and black sesame seeds are used to weigh China cakes as thin as cicada cake. Step 1.

Stir well to form dough, and add or subtract flour according to the situation. Because my sauce is dark, I deliberately added some petals for the second time. It turns out that you still can't see it after baking, haha. Chinese pastry as thin as cicada-the second step of making rose cake

Maybe my sauce is a little thin. I added almost 45 grams of cooked flour, and cooked sesame seeds were also 10. We couldn't absorb the nutrition of the whole sesame, so I mashed it to make it fragrant. ) then put it in the refrigerator for a while and divide it with gloves. It's easy to rub it into a ball. Chinese pastry as thin as cicada-the third step of making rose cake

Make a flower cake

Step 4: Mix the oily skin materials and knead the Chinese pastry into a ball with a film as thin as a cicada's wing.

Step 5: stir the pastry materials evenly with a spatula to get the Chinese pastry as thin as cicada wings-rose cake.

If two pieces of dough stick to your hands after living, you can put them in the refrigerator to refrigerate the Chinese pastry as thin as cicadas-rose cake. Step 6.

Divide into 20 equal parts of Chinese pastry as thin as cicadas-rose cake. Step 7

Take a piece of oil skin and press it into a piece with a thick middle and a thin edge by hand, and wrap a piece of pastry. Chinese pastry as thin as cicada's wings —— Eight steps of making rose cake

The ninth step of tightening Chinese pastry-Chinese rose cake, as thin as cicada's wings.

Step 10 Roll into a Chinese pastry as thin as a cicada-rose cake.

How to roll up Chinese pastry as thin as cicada's wings from one side-rose cake steps 1 1.

Finish the first rolling of Chinese pastry as thin as cicadas. Step 12.

Take a rolled blank, close it, and press out a Chinese pastry as thin as a cicada-rose cake. Step 13.

Step 14: Roll it into beef tongue and roll it into Chinese pastry as thin as cicada's wings-rose cake.

Finish the second volume, cover it with plastic wrap and relax 15 minutes. A good relaxation state is that the dough becomes softer and easier to handle. If it's still a little hard, you can wait for a while, otherwise it's not easy to move on to the next step. Chinese pastry as thin as cicada's wings-steps of making rose cake 15

Step 16: Take a loose dough roll and press it as thin as cicada's Chinese pastry-rose cake.

Roll it into thin sheets around and thick in the middle (mine is not very standard. . ) Chinese pastry as thin as cicada's wings-steps of making rose cake 17

A Chinese pastry as thin as a cicada's wing-rose cake is wrapped in 18.

Step 19 Chinese pastry as tight as cicada's wings-rose cake

Put it flat on the baking tray, hold the pigment in the middle with chopsticks and put it in the oven. Chinese lard cakes are not easy to color. I think there is a kind of exquisite Chinese pastry with red spots as thin as cicadas-the 20th step of Chinese rose cake.

The first wave of Chinese cakes as thin as cicada's wings-rose cake-step 2 1

The second wave of finished products, Chinese pastry as thin as cicada wings-the making method of rose cake Step 22

skill

1: Lard is available in big supermarkets or fresh meat shops, or you can buy a piece of pork suet and go home and refine it yourself. I have uploaded the simplest refining method before.

2. This is a traditional pastry method in China. You can change different fillings to make Chinese cakes with different tastes. The stuffing should not be too wet, it will agglomerate. It's easy to crack when baked too wet, and it's not good when baked too dry. This lard cake is really amazing! As the blogger of Jingxinlian said, "as thin as a cicada"! Perfect Chinese cakes, freshly baked cookies, can only be carefully taken out by hand, and they will be crisp when touched, so cute ~

3. Proofing time is enough to roll, the dough is soft, and the better operation will not break the crisp. The longer the tongue is rolled, the more it is rolled, and the more layers of the finished product, the thinner each layer ~