Rose Flower Cake

Taste: Sweet; Technique: Baking; Time: One Hour; Difficulty: Normal.

Detailed Steps for Making Rose Flower Cake

This time, I used one of the edible rose flowers, the bitter rose. This flower is not as big as the Damascus flower, but it has a deeper color, which makes the finished product look better.

Soak the petals in a light salt water for 30 minutes, then rinse and dry the surface moisture. When removing them, squeeze out the water with your hands, otherwise there will be too much water and they won’t dry properly. I let them dry overnight.

Put the dried petals into a clean bowl and add granulated sugar.

Knead until the petals wilt.

Add cooked glutinous rice flour and mix well to make the filling.

Oil Dough: 50g lard, 100g flour.

Water Dough: 350g flour, 100g lard, 150g boiling water, 5g inverted syrup. Pour boiling water over the lard and let it cool, then add flour and syrup.

Knead into dough to make the water dough.

Let both doughs rest for about an hour.

Divide the doughs: oil dough into 10g portions, water dough into 20g portions.

Wrap an oil dough portion with a water dough portion.

Roll into a long strip, then roll it up from one end. Repeat this step three times.

This is the dough after being rolled three times.

Fold the rolled dough in half, then roll it into a round disc and wrap it around about 30g of filling. Press it flat after wrapping it tightly.

Put all the cakes on a baking sheet.

Preheat the oven to 170 degrees Celsius (top heat) and 150 degrees Celsius (bottom heat), then bake for 25 minutes. My oven’s middle layer is slightly lower, so I use different temperatures for the top and bottom. Adjust according to your own oven.

The finished Rose Flower Cakes have a thin crust and a large filling, with a crispy crust and a fragrant filling. They are very delicious.