Materials
(For crust) Medium gluten flour 130g
(For crust) Lard 40g
(For crust) Fine sugar 10g
(For crust) Hot water 60g
(For shortening) Low gluten flour 80g
(For shortening) Lard 40g
(Filling) Rose Sauce 280g
(Filling) Cooked Glutinous Rice Flour 20g
(Surface Decoration) Red Vegetable Pieces
Practice Steps
1, Glutinous Rice Flour into a pot, stir fry on low heat slowly until slightly brown, that is, cooked glutinous rice flour
2, Rose Sauce into a bowl, filter off the excess juice
3, add cooked glutinous rice flour, mix well and refrigerate for more than 1 hour
4, add cooked glutinous rice flour, mix well and refrigerate for more than 1 hour
5, pour all the ingredients in the oil skin into a bowl, mix and knead into a smooth dough
6, kneaded dough covered with plastic wrap, placed in a warm place, and let rest for 30 minutes
7, kneaded dough in a warm place, and then loosened. p>
7: Pour the shortening ingredients into a bowl and mix well
8: Cover the shortening with plastic wrap and place it in a warm place to relax for 30 minutes
9: When the relaxation is complete, divide the crust and shortening into 12 equal portions, and then knead them together
10: Take a portion of the crust, flatten it out, and then wrap it into a portion of the shortening
11: Slowly push the crust upwards, so that it is completely wrapped around the crust, and then push it back into the crust, and then push it upwards. Push up the shortcrust so that it completely covers the shortcrust, and pinch it tightly at the end
12. Place the shortcrust face down, and wrap the other doughs in turn
13. Take a portion of the dough, and roll it out with a rolling pin into a long tongue shape
14. Roll it up from the top to the bottom, and pinch it tightly at the end
15.
16: Roll out the dough again, cover with plastic wrap, and relax for 20 minutes
17: Take a roll and press it in the center with your fingers
18: Pinch the ends together in the center
19: Place it on a kneading mat with the ends facing upward, and use a rolling pin to roll out the rolls
20: Place the rose sauce in the center
20: Place the rose sauce in the center, and then place it in the center of the roll. Put the rose sauce in the center
21: Push up the dough slowly with the tiger's mouth to make the rose sauce wrapped around the dough, and when it is completely wrapped around, pinch it tightly at the end
22: When it's all done, put it on a non-stick baking sheet with the end facing downward, and flatten it out with the palm of your hand
23: Dip the wooden stamp into the red pigment, and then stamp it in the center of the cake embryo
24: Place the molds in the middle of the preheated oven, and then place them in the center of the baking sheet. Preheated oven in the middle, 170 bake 28 minutes
25, baked out of the oven, take off the mold and put it on a cooling net to cool
26, freshly baked flower cake is really super crispy Oh