Raw materials for rose flower cake:

Rose filling: 300 grams of rose sauce, 50 grams of flour, 25 grams of peeled cooked peanut kernels, 25 grams of cooked black sesame seeds, and moderate amount of sugar.

Flower cake crust shortening: 250 grams of medium gluten flour, 125 grams of lard.

Flower pie crust: 250 grams of gluten-free flour, 50 grams of lard, 130 grams of water (dough should be soft), 30 grams of sugar (diameter 5 cm rose flower cake about 50, do less can be halved the ingredients).

The process of making rose flower cake:

1, rose flower cake 50 grams of raw flour in an oil-free, water-free pan over medium-low heat and sautéed until lightly browned and fragrant turn off the fire to cool.

2, the peanuts and sesame seeds into a plastic bag with a rolling pin and rolled into small particles, rolled after the peanuts and sesame seeds out of the flavor.?

3, the rose sauce into a large bowl, and then add the blanched cooked flour, peanuts and sesame seeds crushed mix well. ?

4: Divide the finished rose filling into small portions according to the amount of crust underneath, and pinch into small ball shapes.?

5, all the ingredients in the water and oil crust into a small bowl of mixing and kneading into a smooth and soft dough (must be softer, not then the bread is easy to harden), take out of the package on the plastic wrap molasses for 20 minutes.

6, the shortening inside the flour and lard poured into a clean bowl with the hands of the flour and lard will be well kneaded into the dough also wrapped in plastic wrap.

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7: Divide the shortcrust into equal portions.

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8, take a water oil skin with the palm of the hand to flatten into a round skin into a shortening.

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9, and then the water oil skin around the pinch together the shortening in the water oil skin inside, should be wrapped tightly.

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10, all of the oil skin and shortening are wrapped, in accordance with the order of the package, each package should be covered to avoid drying out the outer skin.

11, take the first package of small dough, roll out into a long olive shape, be careful not to roll too thin, so as not to end up rolling into a round skin when the layer is too thin to break.

12, and then from one end to the inside rolled up, the sealing face down to the board, or to cover so as not to dry skin hardening.

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13, in order to roll them all into a roll, and then still in order. ?

14, in accordance with the order of priority, take the first small roll, vertical rolled (or not too thin), or from one end to the inside rolled up, the seal face down to the board, to cover so as not to dry skin hardened, will be done all in accordance with the order of priority. ?

15, take the first rolled twice the small roll, vertical flattened, and then rolling pin rolled out into the center of the thick around the thin round skin, put a rose filling.

16, with the tiger's mouth of the hand or like a bun will be gathered around the pinch, do not reveal the rose filling.?

17, the seal punch down to the board with the palm of your hand gently flattened into a round cake shape, rose flower cake billet is ready.

18, all the cakes are ready to set into the baking tray, preheat the oven 180 degrees (according to the temperature of the oven) in the middle layer of the baking 15-20 minutes, remove to cool and put into the box sealed preservation, room temperature can be saved for a week.