Main Ingredients
Rose Flower Sugar : 100
Sub Ingredients
Medium Gluten Flour ? : 150
Water : 40
Sugar : 40
Coloring oil? : 45
Sesame seeds : moderate
Egg wash : moderate
Low gluten flour ? : 90
Lard? : 60
Steps
First Step
1. Ingredients for oil skin: lard, water and sugar mixed with medium gluten flour and kneaded into a dough.
Step 2
2. Shortening ingredients: mix salad oil and low gluten flour to form a dough.
Step 3
3. Knead the dough well and let it rest for 30 minutes.
Step 4
4. Knead the dough well and let it rest for 30 minutes.
Step 5
5. Divide the dough and shortening into 16 equal portions, take a piece of dough, flatten it and put a piece of shortening on top.
Sixth step
6. After wrapping the shortcrust pastry, roll it out with a rolling pin to form an oval shape, fold 1/3 of the way down from the top, and then fold 1/3 of the way up from the bottom, fold the dough down and roll it out, repeat the process 2 times.
Step 7
7. Take appropriate amount of rose flower candy.
Step 8
8. Hold up.
Step 9
9. Close up face down and press the cake into a flat shape with the mold.
Step 10
10. Brush with egg wash and sprinkle with sesame seeds.
Step 11
11. Preheat the oven, into the oven, lower heat 170 °, bake for about 20 minutes or so, then upper heat baking 5 minutes, out of the oven.