2, 230 grams of rose sauce 50 grams of ground peanuts 250 grams of cooked glutinous rice flour Stir well Put the refrigerator for about half an hour.
3, rose filling into 10 parts kneaded into small balls to be used.
4, 150 grams of gluten flour 50 grams of lard 10 grams of sugar 60 grams of hot water Knead into a smooth dough Water oil skin is complete.
5, 50 grams of low gluten flour 40 grams of lard with the temperature of the hand to the flour and lard together to melt and knead the dough shortening is complete.
6, oil skin, shortening relaxation 30 minutes.
7, oil skin evenly divided into 10 parts, shortening also evenly divided into 10 parts.
8, water oil skin flattened into the shortening like a bun, wrapped into a small ball.
9, rolled into an oval cake, from bottom to top rolled up.
10, rest for 10 minutes to relax, relax and roll into an oval again from top to bottom.
11, rest for 10 minutes to relax, use chopsticks to press a mark in the center of the dough, fold along the mark and press flat, roll out the dough.
12, like a bun, wrapped in rose filling, wrapped up the mouth downward with the object flattened.
13, red currant powder with warm water to mix the juice with chopsticks dipping point in the center of the flower cake decoration.
14, put into the preheated 180 degrees Celsius oven upper and lower heat bake for about 20 minutes.
15, flower cake is finished.