Flower Cake

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Steps to Make Flower Cake

Preheat the oven to 170 degrees Celsius with both upper and lower heat. Roast the peanuts for about 10 minutes until cooked. In a bowl, mix the all-purpose flour, lard, and powdered sugar, and gradually add water to form a smooth dough. Cover the dough with plastic wrap and let it rest for 20 minutes. Mix the low-gluten flour and lard in the oil dough, and knead into a dough. Cover the dough with plastic wrap and let it rest for 20 minutes. Divide the water dough and oil dough into 12 equal portions and knead them into small dough balls.

Take a small portion of the water dough and roll it into a round cake. Wrap it around a piece of oil dough. Gently roll it into a tongue-shaped cake. Roll it up from bottom to top, cover it with plastic wrap, and let it rest for 20 minutes. Flatten the small roll, and roll it into a tongue-shaped cake again. Roll it up from bottom to top, cover it with plastic wrap, and let it rest for 20 minutes.

Remove the skin from the roasted peanuts and put them in a food processor. Grind them into peanut crumbs. Mix the rose jam and peanut crumbs evenly, and divide them into 12 equal portions to form small balls. Take a piece of dough and stand it up.

Press it into a round cake, wrap it around the filling, and press the edges down. Press it into a small round cake and place it on a baking sheet. Dip the stamp into the red pigment and press it onto the cake. Put the baking sheet into the preheated oven at 170 degrees Celsius and bake for about 25 minutes until cooked.