Rose Cake-You Are Foodie

By Kelly
97

Rose Cake

Wechat search and follow the official account "Tianluo girl" and "Tianluo Guang" to play in the kitchen with me and enjoy delicious food!Welcome to share with friends!If you have any cooperation and reprint needs, you are also welcome to leave a message directly~"Rose, rose, the most charming; rose, the most beautiful; summer is on the branches; rose, rose, I love you..." every weekend when I go shopping in the narrow alley and look at the low but unchanging Shikumen, my head will always echo this old song with a history of more than 70 years. It seems that this song, together with Shikumen, improved cheongsam and song and dance hall, has been written into the modern history of Shanghai.The old people in Shanghai seem to like flowers very much. They occasionally encounter people Hawking clusters of Gardenia buds along the street. Young people seldom want these things. However, when they came back from shopping yesterday, they saw the old aunt downstairs happily hanging a string around her neck and two on her wrist. It is estimated that she was also a beautiful woman decades ago~A few months ago, I saw a food magazine make a special topic called "flower eating". Many flowers not only look good and smell, but also eat beautiful. Roses are one of them. Recently, I am a little tired and always like to be lazy on weekends. But look at the mid autumn festival coming soon. Cheer up and make a Soviet style moon cake with rose stuffing!

Main Ingredients

Auxiliary Ingredients

Rose stuffing appropriate amount

Step 1 . I didn't buy canned lard outside. I boiled it myself. After washing the fat I bought, I cut it into pieces. Add a little water in the pot and start cooking

Step 2 . Ladle out the lard while boiling, so that the lard will be white

Step 3 . You don't have to wait for lard to agglomerate. You can use it at room temperature. Add 40g lard and 80g flour and knead them into pastry

Step 4 . 30g lard, 45g water, 5g granulated sugar, add 95g flour, and knead into a oily skin

Step 5 . Knead it and wake up for about ten minutes

Step 6 . Divided into small dosage forms, this formula can make ten, so one 12g pastry and 17g water and oil skin

Step 7 . Wrap the pastry in a water and oil skin

Step 8 . The thickness of the package should be consistent and uniform

Step 9 . "Long bar"

Step 10 . Roll up from top to bottom

Step 11 . Put it aside and relax for ten minutes

Step 12 . Once again, "open the long bar"

Step 13 . Roll up from top to bottom

Step 14 . Put it aside and relax for ten minutes

Step 15 . Once again, "open the long bar"

Step 16 . Roll it up from top to bottom, and finally put it aside to relax for ten minutes

Step 17 . Put it aside and relax for ten minutes

Step 18 . Roll into a round piece

Step 19 . The bought rose stuffing is divided into 15g each

Step 20 . Wrap in the middle of the dough

Step 21 . Close the mouth down and put it on the baking tray with tin foil

Step 22 . In order to prevent coloring, cover the surface with tin foil and fire the middle layer up and down, 175 degrees, 25 minutes!

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