Rose Flower Cake

Flavor: Original; Technique: Baked; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Rose Flower Cake

First, process the low-gluten flour and glutinous rice flour in the filling. Heat a dry non-stick pan over low heat, constantly stir-fry until the color turns slightly yellow and a wheat fragrance is emitted, then set aside.

I used a two-pound commercially available rose jam, sifted it to obtain a relatively thick flower jam, with a weight of four hundred grams, and discarded the filtered juice.

Add cooked low-gluten flour and glutinous rice flour to the rose jam, mix well, and add corn oil to adjust the softness and hardness of the filling. When it can be kneaded into a ball, it is ready. I added about twenty grams of corn oil.

Divide the prepared filling into 20 equal portions, knead them into balls, which are quite sticky, and can be frozen in the refrigerator for an hour to make them easier to wrap.

Put all the ingredients for the oil pastry dough into a bowl, knead into a ball, transfer to a chopping board, and repeatedly beat and knead until it can be stretched into a film. Note: Cover the dough with cling film throughout the process when not in use to avoid drying out.

Put all the ingredients for the oil dough into a bowl, mix well and knead into a ball. If the dough is too soft, it can be refrigerated for a while before use.

Divide both the oil pastry dough and the oil dough into 20 equal portions, knead them into balls, which can make 20 rose flower cakes.

Take one portion of the oil pastry dough, flatten it, and wrap it around one portion of the oil dough, pinch the edges tightly, and place it downwards.

Roll it into a long tongue shape.

Roll it up, stand it up, and roll it up and down from the middle again.

Roll it up, cover the surface with cling film, and let it rest for 15 minutes to relax.

Pinch the ends of the dough, pinch it up to the middle, flatten it, and roll it into a round and thin slice.

Wrap one portion of the filling, pinch the edges tightly, and place it downwards. You can also press your favorite seal in the middle.

Slightly flatten it, and you can press your favorite seal in the middle.

Because I made a large quantity, I used a large-capacity oven, the Baking Pro K85, a household private flat stove integrated machine, and the formula just made a large plate, so I used the flat stove mode. Select the flat stove mode, preheat at 165 degrees with upper and lower heat.

Bake at 165 degrees on the middle layer for 15 minutes, then bake at 150 degrees for another 10 minutes.

It puffed up and looks super cute.

Take out the baked cake and place the baking tray on a wire rack to cool. It’s so delicious.