Materials: 150g of medium gluten flour oil crust

60g of water oil crust

2g of salt oil crust

10g of sugar oil crust

55g of lard oil crust

120g of low gluten flour shortening

60g of lard oil shortening

Rose Sauce Filling: 240g

Sticky Rice Flour Filling: 80g

Rose Flower Cake with Rose Sauce

Rose Sauce: Fresh edible roses, wash the petals to dry the surface moisture, or use kitchen paper to dry the surface of the residual moisture, and then according to the ratio of rose petals and sugar 1:3 mixed with a rolling pin will be mixed petals and sugar fully mashed until you can not see the fresh petals until the marinade in a clean airtight glass jar. Cure the petals in a clean sealed glass jar. According to the Yunnan saying is marinated for 3 months, and the longer the more flavorful, PO Lord himself marinated after the really can not wait, a week to eat is not very sour, to see the different circumstances of everyone to determine their own cluck

The first step: began to do flower cake it ~ rose sauce and sticky rice flour mixed sticky rice flour beforehand with a non-stick pan to fry out of the flavor of the slightly browned

The second step: mix well into the dough as shown

The second step: mix well into the dough, as shown

The second step: mix well into the dough, as shown in the picture

Step 3: Divide into 16 equal portions, roll out and set aside

Step 4: Knead the dough and cover with plastic wrap and let it rest for half an hour, then divide it into 16 equal portions, and the shortcake into 16 equal portions

Step 5: Wrap each portion of the dough around one portion of the shortcake, and pinch it tightly to close the mouth

Step 6: Cover with plastic wrap and let it rest underneath for 15 minutes

Step 7: Take one portion of the dough and roll it out to the next level. Step 7: Take one portion of the dough from the previous step and roll it out into a tongue shape

Step 8: Roll it up

Step 9: Cover with plastic wrap and let it rest for 15 minutes, then repeat the previous step, roll it out in the long direction and roll it up again, cover with plastic wrap and let it rest for 15 minutes.

Step 10: Take a piece of the rested dough and pinch the ends in towards the top to form a rough circle, roll it out

Step 11: Once the skin is rolled out, wrap a portion of the rose filling around it, pinch it closed

Step 12: Arrange it in a baking tray with the closed end down, flatten it slightly, and then stamp the pattern with coloring.