Flower cake is a traditional pastry, and now it has become one of the most famous snacks in Yunnan. Many people will bring a box of flower cakes when they travel to Yunnan. Because of its crispy dough, the smell of flowers with thick fillings and sweet taste, it is deeply loved by everyone. In fact, all edible flowers can be used to make flower cakes, which can be made of dried flowers or candied flowers to make the fillings of flower cakes.

First, ingredients

(1) blank: 500g of flour, 0/50g of butter/kloc, 0/00g of water/kloc, 0/egg/kloc, 50g of sugar.

(2) Filling: The filling of rose is about100g.

(3) Accessories: edible red pigment and edible oil.

Second, the process flow

Oil-making crispy noodles, oil-making water surface, crisp preparation, stuffing formation, frying and loading tray

Third, the production process

(1) Skinning: Take 2/5 flour and 4/5 butter to make a crisp dough, and then mix the remaining flour, butter and water, eggs, sugar and water-oil dough. Roll the oil-water bread pastry into a rectangle, stack it into three layers, then roll it into a rectangle, stack it into two layers, then roll it into a thin sheet, roll it into a cylinder from the outside to the inside, pinch the two ends of the cylinder by hand, then roll it into a round strip, cut the agent, and press it horizontally with the palm of your hand to form a skin.

(2) Filling forming: take a piece of skin, put the rose stuffing in the skin blank, wipe the edge with water, pinch the mouth, press the sealing part downwards to form a round cake, dip the cake surface with chopsticks in edible red pigment water, and put it in a pot, and fry it with medium and small fire. When the floating surface of the cake blank increases the firepower, fry it until it is white to yellowish and fully cooked. The fillings of flower cakes can be made into various kinds, such as roses, chrysanthemums, peach blossoms, etc., usually with candied fruit or with flowers and sugar.

Because Yunnan itself is rich in flowers and is a famous tourist city in China, a snack with memory and characteristics is designed with the theme of local specialty flavor.

Fourth, the technical points

(1) When putting the cake blank into the pot, move it gently with chopsticks to avoid burning it.

(2) The color of "flower cake" should not be too deep, and white to light yellow is the best.

(3) When frying cakes, it is not advisable to turn them too much, so as not to destroy the crispy layer of the epidermis and affect the shape.