Ingredients

Crust

Mixed flour 240g

Lard 70g

Sugar 15g

Warm water 100g

Mixed flour 150g

Lard 170g

Rose sauce 400g

Fried peanut 100g g

Cooked glutinous rice flour 50 g

Sweet flavor

Baking process

One hour time consuming

Normal difficulty

Fresh flower cake steps

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1

Preparing the auxiliary ingredients, homemade rose sauce, fried peanuts, cooked glutinous rice flour and mix them well.

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2

Divided the rose sauce into 20 equal portions and put them in the refrigerator.

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3

Mix all the ingredients of the oil crust and knead the film, divide into 20 equal parts and cover with plastic wrap.

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4

Mix all the ingredients of the oil crust and divide into 20 equal parts, cover with plastic wrap and set aside.

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5

Wrap the dough with the oil and set aside.

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6

Wrap all 20 puff pastry sheets with plastic wrap and set aside.

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7

Take one puff pastry and roll it out into a tongue shape.

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8

Roll it up from bottom to top.

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9

Cover with plastic wrap.

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10

Roll the puff pastry again to form a cow tongue.

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11

Cover with plastic wrap.

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12

Take a piece of puff pastry and flatten it from the center with your fingers or chopsticks.

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13

Fold in half and roll out to a thin crust.

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14

Wrap the pre-prepared rose filling.

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15

Close the mouth.

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16

With the closed side down, slightly press the rose cake flat.

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17

Dilute the red currant powder with water and use chopsticks to print your favorite pattern. You can also use bought patterns.

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18

Preheat the oven to 160 degrees Celsius, bake in the middle layer for 30 minutes. Keep an eye on the color of the surface, depending on the temperature of your oven.

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19

Done.

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20

Done.

Tips

It's normal that the inside of the just-baked rose cake is not crispy, but after it cools down, it's crispy.