Ingredients ?

Medium gluten flour (shortening) 75g

Corn oil (shortening) 35g

Medium gluten flour (water-based crust) 75g

Water (water-based crust) 30g

Corn oil (water-based crust) 22g

Fine sugar (water-based crust) 2g

Rose Sauce 100g

Cooked glutinous rice flour 30g

Sugar 10g

Sesame seeds 10g

Corn oil 15g

How to make flower cake ?

First make the shortening dough, put the shortening ingredients into a bowl.

Mix them with a spatula to form a dough, cover with plastic wrap and let it molasses for 15 minutes.

Place the ingredients for the shortening in a bowl.

Mix them with a spatula, press them to form a dough, cover with plastic wrap and let them mellow for 15 minutes.

To make the filling, powder the sesame seeds, and stir-fry the glutinous rice flour in a wok to mature it.

Put the filling ingredients into a bowl and mix well.

Divide the filling into 8 parts.

Divide the shortbread dough and suet into 8 equal parts and knead.

Roll the dough into a round shape, put the shortening dough in the center, and close the mouth tightly.

Face down the dough and flatten it with your hands. Use a rolling pin to roll it out into a long tongue shape.

Roll the dough from top to bottom, cover with plastic wrap and let rise for 10 minutes.

Flatten the dough a bit with your hands and roll it out long with a rolling pin.

Roll again from top to bottom.

Fold in half, flatten and roll out with a rolling pin.

Put in the filling, close

Close down, place on a baking sheet and flatten the pastry a bit.

Place in the preheated oven, middle shelf, select menu 09 and set the temperature to upper and lower tube 180 degrees, 20 minutes.

Tips

1, the filling can be black sesame seeds or white sesame seeds, I've done both, and I don't taste any difference. You can also add some chopped nuts into it.

2, not yet operated crust to be covered with plastic wrap to prevent air drying.