200 grams of medium gluten flour
20 grams of sugar
50 grams of lard
60 grams of water
crisp
Low-gluten flour120g
60 grams of lard
infilling
240 grams of rose jam
Glutinous rice flour 80g
Proper amount of peanuts
Making steps of rose lover cake
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1. Preparation of water-oil skin: Pour water and lard into flour and knead into water-oil dough until the dough is smooth.
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2. Make cakes, pour lard into flour and knead into smooth dough for later use!
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3. Stir-fry glutinous rice flour, pour it into rose sauce and stir, and add peanuts.
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4. The relaxed dough is divided into small dough with Shui Pi and oil skin of equal size;
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5. Rub the skin with water and oil, and take a piece of pastry and wrap it with water and oil;
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6. Take a piece of dough and roll it into an oval shape.
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7. Roll it up and turn it up.
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8. Make all the rolls in turn, cover them with plastic wrap and relax for 20 minutes.
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9. Take a piece of dough, roll it into an oval shape again, and then roll it up.
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10. Make all the rolls in turn, cover them with plastic wrap and relax for 20 minutes.
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1 1. Take a roll of loose pastry, roll it up, press it down from the middle with your thumb, tighten the four corners to the middle to form a ball, round it, flatten it with a rolling pin, and then wrap it with rose sauce.
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12. It's all over. Dip the juice of monascus powder into the cake with chopsticks and bake it in the oven at 180℃ for 20 minutes.