Rose flower cake
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Step 1 . Make a portion of water oil skin: 200g medium gluten flour, 30g fine granulated sugar, 90g water, 20g lard, and knead it into dough.
Step 2 . Pastry: 160g medium gluten flour and 100g lard.
Step 3 . Dough the water, oil and pastry into evenly sized dough and relax for 20 minutes. If the weather is dry, cover it with plastic wrap.
Step 4 . The water and oil skin is flattened and wrapped in a pastry.
Step 5 . The water and oil skin closes and forms a dough.
Step 6 . Roll it into the shape of ox tongue with a rolling pin.
Step 7 . Then roll it up.
Step 8 . Roll up the rear ball as shown in the figure.
Step 9 . And then roll it into ox tongue shape at the second time.
Step 10 . Roll it up again.
Step 11 . Roll the dough into dough with a rolling pin.
Step 12 . Use a clean fine strainer to filter out the rose sauce, and then gently press it with your hand for several times to completely drain the liquid in the rose. The leaked rose juice can be used to make tea, which is also better, and will not be wasted!
Step 13 . Roll the rose petals filtered out of the rose juice into a ball of uniform size by hand.
Step 14 . Wrap a rose sauce in a rolled dough
Step 15 . Close the mouth downward and squeeze it tightly.
Step 16 . Press the cake slightly round with the palm.
Step 17 . Brush an appropriate amount of egg liquid and put it into the oven at 200 ℃ for about 20 minutes. The power of each oven varies, and the oven temperature and time are only for reference
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