Main ingredients:
All-purpose flour: 400g; Corn oil: 90g; Sugar: 80g; Water: 200ml.
Auxiliary ingredients:
All-purpose flour: 240g; Corn oil: 90g.
Ingredients for filling:
Glutinous rice flour: 240g; Sugar: 240g; Water: 300ml; Corn oil: 110g; Sesame seeds: 100g; Coconut flakes: 60g; Dried rose petals: 10g.
Flavor: Sweet; Cooking method: Baked; Time required: Several hours; Difficulty: Easy.
Steps to make Wandering Lover Cake
Crush the rose petals, remove the stems, and keep only the petals.
Boil the sugar, water, and oil from the filling ingredients, add the rose petals, and simmer over low heat. Pour the mixture into glutinous rice flour, sesame seeds, and coconut flakes, stir quickly and pour into a dish, then refrigerate.
Mix the corn oil and all-purpose flour from the auxiliary ingredients to form a dough, and divide into 32 portions.
Mix the ingredients from the main ingredients to form a dough, and divide into 32 portions.
Flatten one portion of the dough for the oil skin.
Wrap the oil dough inside.
Divide the filling into 32 portions.
Roll the flattened oil skin into a long strip, roll it up, then roll it into a long strip again, and roll it up twice. Set aside.
Roll the oil skin that has been rolled twice into a circle and wrap it around the filling.
Seal the edges and let it rest for 15 minutes.
Roll it flat, brush with egg wash, preheat the oven to 190 degrees, bake on the middle rack for 20 minutes, and remove when it is puffed up.
