How to make a flower cake, how to make a flower cake

Breakfast is ready in a few minutes, fragrant flower cakes with milk tea.

1.Mix the ingredients and knead them into a smooth dough and divide into 9 portions.

2.Mix all the ingredients, stir well, flatten each oily skin with your hands, wrap an oily skin around the limbs, close it downward, flatten, and roll it into an oval shape; Roll into a spindle shape, flatten, and then roll into an oval shape; Roll up the harvested circles, flatten them and roll them out into a round dough.

3.Spread the baking tray with tin foil, put the filling into the dough bag, close the mouth side down, put it in the baking tray, and gently press it into a round cake with the palm of Nexy's hand. Brush the cake with a whole egg wash and sprinkle with sesame seeds.

4.Preheat the oven to 180, bake for 160 for 15 minutes.

Flour, roses, magnolias, chrysanthemums, etc. are the main ingredients.

It is a shortbread made with edible roses unique to Yunnan.

Method 1. The above ingredients are mixed into a flower trap, then wrapped in puff pastry and baked in the oven.

Practice 2. Rose Flower Cookies are handmade and unique in terms of recipe, ingredients, craftsmanship and taste.

Ingredients - edible roses unique to Yunnan.

Edible roses are Rosaceae, which are deciduous shrubs, which are distributed in most parts of China, but are the best planted in Yunnan. Yunnan is known as the "plant kingdom", "flower country" reputation, more than seventy percent of the country's flowers are produced here, it is precisely because Yunnan has other regions can not be compared with the advantages - the climate of the four seasons like spring, high-quality and abundant sunshine, and the unique geographical location, which provides excellent conditions for the growth of edible roses.

Allusion - the pastry hand-picked by Qianlong.

According to historical records, the flower cake was created by a cake master in the Qing Dynasty more than 300 years ago, because the flower cake has the characteristics of floral fragrance, sweet but not greasy, beauty and beauty, and is widely spread, from Kunming in the southwest to Tianjin in the north. In the late Qing Dynasty, the "Yanjing Chronicles" recorded: "Those who use roses in April are called rose cakes."

Those who take the vine flower as it are called the vine cake of the vine carrot. All the food is in season. "Edible roses have a limited flowering period, and this cake only uses the petals of edible roses, which is one of the reasons why flower cakes are so precious.

Summary. Pro, hello, it is a pleasure to serve you, pro raw materials: 1000 grams of flour, cooked flour. Excipients: 1 egg. Seasoning: 350 grams of lard, appropriate amount of water, rose sugar (sugar + honey + roses).

Pro, hello, it is a pleasure to serve you, pro raw materials: 1000 grams of flour, cooked flour. Excipients: 1 egg. Seasoning: 350 grams of lard, appropriate amount of water, rose sugar (sugar + honey + roses).

Filling: Mix rose sugar (sugar + honey + roses) with steamed flour and mix well.

Puff pastry: Mix 500 grams of flour and 250 grams of lard, knead into a dough and divide into equal portions.

Oily skin: Mix 500 grams of flour, 100 grams of lard and water, knead into a dough, and divide into equal portions.

Take a piece of puff pastry and oil skin, spread the puff pastry on the oil skin, like a bun, and let the oil skin wrap the puff pastry.

Roll out the wrapped oily skin into a crust, roll it up, and divide it into a dough.

Wrap the filling and form a ball.

Beat an egg in a bowl and brush the egg wash over the wrapped dough.

Preheat the oven and bake at 150°C for 30 minutes.

The best oil to make oily skin is large oil, that is, lard, which is relatively dry and easy to pack after mixing with noodles; If you use vegetable oil, it will diverge and it will be easy to expose the filling. Brush the baking tray with a layer of oil before baking, or spread blotting paper, tin foil, etc., so that it will not stick to the pan.

Flower cake is a kind of shortbread with Yunnan's unique edible roses, which is a representative of Yunnan classic dim sum characterized by flower flavor and Yunnan flavor According to historical records, flower cake was created by a cake master in the Qing Dynasty for more than 300 years, because the flower cake has the characteristics of floral fragrance, sweet but not greasy, beauty and beauty, and is widely spread, from Kunming in the southwest to Tianjin in the north.

Can you bake in the microwave?

No oven can be replaced by a microwave pro.

No problem.

A detailed introduction to the practice of Sichuan snack flower cake.

Region: Sichuan snacks.

Process: Frying.

Ingredients for making flower cakes: 500 grams of refined flour, 300 grams of sugar, 20 grams of fresh jasmine, 125 grams of cooked lard, a little edible red pigment, and an appropriate amount of rapeseed oil.

Characteristics of Flower Cake:

The color is bright, the taste is crispy and sweet, especially suitable for the elderly.

Teach you how to make flower cakes and how to make flower cakes.

1.Add 300 grams of flour to 120 grams of water and hall or volt 30 grams of cooked lard and homogenize into oily water dough; Take another 150 grams of flour, add 75 grams of cooked lard and mix into a puff pastry dough.

2.Add the remaining 50 grams of fried flour to the sugar, add 20 grams of cooked lard and fresh jasmine petals, and add the filling of the sparrow and flowers.

3.The puff pastry dough is wrapped in the oil and water dough, rolled into the shape of a cow's tongue with a rolling pin, then folded in half and rolled out, rolled into a tube from the outside to the inside, kneaded long, and picked into 20 dough agents.

4.Each dough agent is pressed into a round skin by hand, wrapped with a flower filling, closed face down, pressed into a round cake about 2 cm thick, and dotted with edible red pigment to form a cake blank.

5.Add rapeseed oil to the pot and cook until it is hot, put in the cake blank, and fry until it is crispy and hard until cooked.

How to make a flower cake:

1.The two kinds of dough should be kneaded evenly and thoroughly respectively, and it is advisable to knead until smooth;

2.The oil temperature should not be too high when frying, so as not to break the filling and leak it.

1. Water and oil skin: 130 grams of plain flour, 20 grams of white sugar, 15 grams of butter, 10ml of whole egg liquid (1 3 eggs), 50 grams of water.

2. Oil skin: 80 grams of plain flour, 50 grams of butter.

3. Filling: 40 grams of rose sugar, 70 grams of cooked flour.

4. Make the water and oil skin: mix the ingredients and knead them into a smooth dough and divide them into 9 parts.

5. Make the oil skin: mix the ingredients and knead them into a smooth dough, which is also divided into 9 parts.

6. Make the filling: Mix all the ingredients and stir well.

7. Flatten each part of the oil skin by hand, wrap a part of the oil skin, close the mouth downward, flatten it, and roll it into a long oval shape; Roll it up into a spindle shape, flatten it, and then roll it up into an oval shape; Then roll up the harvest into a round, flatten and roll into a round dough.

8. Spread tin foil on the baking tray, wrap the dough with filling, close the mouth downward, put it in the baking tray, and gently press it into a round Zheng Zhan crust cake with the palm of your hand. Brush the crust with egg wash and sprinkle with sesame seeds.

9. Preheat the oven at 180°C and bake at 160°C for 15 minutes.

1. Ingredients: 230 grams of rose sauce, 150 grams of all-purpose flour, 50 grams of low-gluten flour, 50 grams of peanuts, 250 grams of cooked glutinous rice flour, 90 grams of lard, 10 grams of sugar, 60 grams of hot water.

50 grams of rose sauce, 250 grams of crushed peanuts, cooked glutinous rice flour, stir well, and put in the refrigerator for about half an hour.

3. Divide the rose filling into 10 parts and knead into small balls for later use.

50 grams of all-purpose flour, 10 grams of lard, 60 grams of sugar, hot water, knead into a smooth dough, and the skin is finished.

40 grams of cake flour and pork fat Kneaded and melted the flour and lard together at the temperature of your hands and kneaded them into a dough The puff pastry is complete.

6. Relax the skin in water and oil, and relax for 30 minutes.

7. The water and oil skin is divided into 10 parts equally, and the puff pastry is also divided into 10 parts equally.

8. Wrap the water and oil skin into the puff pastry and knead it into a small ball like a bun.

9. Roll out into an oval dough and roll it up from bottom to top.

10. Let stand for 10 minutes to relax, and then roll it into an elliptical circle again and roll it up from top to bottom.

11. Let stand for 10 minutes to relax, press a mark in the middle of the dough with chopsticks, fold it along the imprint, and roll it out into a dough.

12. Wrap the rose filling like a bun, and flatten the wrapped mouth with an object downward.

13. Add warm water to the red yeast powder to adjust the juice and use chopsticks to dip some points and decorate in the middle of the flower cake.

14. Put it in a preheated 180 degree oven and bake it for about 20 minutes.

15. The flower cake is done.