Water and oil crust.
Hot water (85°C)
glutinous rice flour
I don’t want to resist this crispy bite – how to make rose flower cake.
To make the water-oil crust: pour the medium gluten flour (i.e. regular flour for homemade pasta), lard, and sugar into a bowl, heat the water to about 85°C (or take freshly boiled water and pour it into a cup and shake it a few dozen times), and pour it all into the flour.
Quickly stir the flour with a chopstick so that the flour and water form snowy lumps.
Pour the lumps of flour onto the case, toss a few times to dissipate the heat, and knead vigorously to form a smooth dough. Cover with plastic wrap to prevent moisture loss.
To make the dough: mix the medium flour and lard and knead vigorously on the cutting board for a few minutes until the lard and flour are fully incorporated into the dough. . The dough may be very dry and loose when you first start kneading. Keep kneading for a few minutes and it will become a smooth dough. Make sure not to add any moisture to the shortbread dough.
Divide the dough into 12 equal portions and knead into rounds. It is recommended to cover the dough with a damp cloth or plastic wrap to prevent the surface from drying out during the process. The shortbread dough can be left open.
Take one sheet of puff pastry dough and flatten it with the palm of your hand. Place a piece of puff pastry dough in the center of the pastry dough and wrap it up. Close the mouth and pinch.
Place the dough with the closing side facing up and the smooth side facing down on a case board, flattening it with the palm of your hand first. Using a rolling pin, roll out the dough into a long oval shape. Roll the long oval from top to bottom.
Roll out the dough and flatten again with the palms of your hands. Roll it out a second time with a rolling pin (again, smooth side down) and roll it up from the top down a second time. The puff pastry is done. Let the rolled out puff pastry dough rest for about 15 minutes (cover the surface with a damp cloth or plastic wrap to prevent drying out).
Make the flower filling. Refrigerate the rose paste before using. Add cooked glutinous rice flour (cooked glutinous rice flour: Heat a wok, add raw glutinous rice flour and stir-fry over low heat to cook the glutinous rice flour). (Turn off the heat until the glutinous rice flour is lightly browned, then use when cooled).
Mix the glutinous rice flour with the rose paste. Make a thick, moist rose filling. Divide the rose filling into 12 portions and set aside on parchment paper.
Roll out a rolled puff pastry into a circle with a thick middle and thin sides. Roll it thin around the perimeter. (This is the best shape to wrap the pie, otherwise the closing will be too thick).
Place the rose filling in the center of the pastry (with the smooth side of the pastry facing out), pinch one point of the pastry, and slowly tighten the other pastry towards this point, closing it up at the end (similar to how you would do it with a bun or a pie).
Place the wrapped pastry, crust side down, on the baking sheet and flatten with the palm of your hand.
Before placing in the oven, pierce several holes in each loaf with a toothpick (to release the hot air generated during baking and prevent the loaves from bursting). ). Bake in preheated oven at 190℃ for about 20 minutes. Different oven temperature and time may vary, please adjust according to the actual situation.
Freshly baked flower cakes, cool down a bit and then you can eat them! It is crispy and delicious, with a rich rose fragrance, so crispy that it falls off at the touch.
2.Remember to pierce a few more holes in the pastry before baking!