According to historical records, the flower cake was created by a cake maker more than 300 years ago in the Qing Dynasty, and it was widely spread from Kunming in the southwest to Tianjin in the north due to the flower cake's characteristics of floral aroma, sweetness but not greasiness, and beauty. In the late Qing Dynasty, the "Yanjing Times Record" recorded: "April to rose for the person, called the rose cake. Those made of vine flowers are called vine cake. All seasonal food." Edible roses have a limited flowering period, and this cake only uses the petals of edible roses, which is one of the reasons why flower cakes are so valuable. With the increasing fame of the flower cake, by the officials of the tribute, so that one jumped to become the Palace Imperial, and the Emperor Qianlong's favorite, and to obtain its point: "In the future, the gods snacks with rose cakes do not have to re-request can be." Therefore, the flower cake has also become the Qianlong's pastry.
Today to learn about the practice of flower cakes. The main ingredients of the flower cake production are: medium gluten flour, glutinous rice flour, lard, rose brew, sugar, hot water like peanuts can also add peanuts.
Water-oil crust: 120g flour with sugar plus 35g lard, add 50g hot water, stir quickly, into a snowflake. Use hand and flour, until smooth. Oil skin: 75g flour plus 35g lard Stir and mix by hand until smooth. Divide the dough into ten equal portions. Wrap the dough around the oil skin and shape into a ball. Use a rolling pin to roll the wrapped dough into an oval. Wrap the rolls in turn, then roll the wrapped rolls into an oval, then roll them up again and repeat the previous step. Fold the wrapped rolls in half and pinch them slightly. Filling: 80g of rosewater, 10g of rose juice, 30g of cooked glutinous rice flour, 20g of roasted peanuts. Add some water Stir, fold the prepared dough, roll it into a circle, wrap it with the filling, seal it underneath and press it with your hand to form a 1cm cake. Place on a baking sheet and poke holes with a toothpick to prevent rising. Preheat oven to 200 degrees Celsius, put in the middle layer, ten minutes to take out and turn over, bake for another ten minutes. Baking process has a rose fragrance wafting throughout the house, a good sweet feeling ~ ^_^ baked look, the crust crispy crumbs, so delicious.