How to make rose cake at home, simple how to make rose cake at home

Hello everyone, I am Lao Zuo, a post-90s generation who loves to study food. I still remember that during the Dragon Boat Festival in 2018, other people's companies were distributing zongzi, but our company was different, everyone sent a box of flower cakes, a total of five flavors, among the five flavors, my favorite was the rose flavor, so I changed the other flavors with my colleagues. At that time, many of my colleagues thought that I was switching to rose cake for my girlfriend, but I personally liked the taste.

After returning to my hometown last year, I couldn't eat such delicious rose shortbread again, so I decided to try it myself, and after two failures, I finally found the trick to making rose shortbread. In fact, it is very simple, as long as you remember these two points and proportions, the floral fragrance is rich and does not crack, and the crispy slag is particularly delicious. Let's see how it is done!

Method: 1. Pour the rose jam ready to buy back into a large bowl, then add the fried low-gluten flour and stir and mix evenly, put on gloves and take out the dough into a round ball and put it in the refrigerator for half an hour for later use.

2. Make a water and oil dough first, add 3 grams of salt, 30 grams of sugar, 60 grams of lard to 300 grams of flour, stir with 180 ml of warm water and dough, stir into a smooth dough after stirring, cover with plastic wrap and let it sit for half an hour.

3. Make a puff pastry dough, add 180 grams of flour and 90 grams of lard to the bowl, stir and mix evenly to knead into a dough, and also cover with plastic wrap for 3 and a half hours.

4. After the water and oil dough is good, divide it into about 30 grams of small noodles, and divide the puff pastry dough into about 20 grams of small noodles and squeeze it, and cover it with plastic wrap to prevent it from drying out.

5. Wrap the water and oil dough flattened with puff pastry, close and seal it with a tiger's mouth, pinch it tightly, roll it out into a cow's tongue shape and roll it up from one side, and then cover it with plastic wrap and relax for 20 minutes.

6. After 20 minutes, roll it out into a cow's tongue shape again, close the mouth upward, press it from the middle, pinch it tightly in the middle on both sides, roll it into a small cake, wrap the rose filling on it, close it to the middle with the tiger's mouth, pinch it tightly at the sealing place to prevent the rose filling from coming, press gently with the seal downward, and use a toothpick to prick a few small holes on the edge to prevent the bulging from cracking during the baking process.

7. Spread a piece of blotting paper on the baking tray and put it in the green blank, brush with a layer of egg yolk liquid, put it in the preheated oven, and bake at 180 degrees for 25 minutes.

8. When the time is up, the crispy slag rose cake is ready, the floral fragrance is rich and does not crack, and there is an appetite when you look at it.

Tips.

1. The roses should be added to the fried low-gluten flour in batches, and it will be easier to wrap them in the refrigerator for 30 minutes.

2. Pay attention to the ratio of water-oil dough and puff pastry dough. After rolling it out into a beef tongue shape, be careful to cover it with plastic wrap for 20 minutes.

3. To make a rose cake blank, use a toothpick to prick a few small holes to prevent cracking.

How to make rose sauce: Wash the fresh edible roses and dry the petals on the surface moisture, or use kitchen paper to dip the residual moisture on the surface, then mix the rose petals and sugar in a ratio of 1:3, use a rolling pin to mash the mixed petals and white sugar until you can't see the fresh petals, and put them in a clean sealed glass jar to marinate.

Mix the rose sauce and sticky rice noodles [the sticky rice noodles are fried in a non-stick pan in advance until the fragrance is slightly yellowed] Stir well, divide evenly into 16 portions, roll round and set aside.

After the oil skin is kneaded, cover it with plastic wrap and let it stand for half an hour, wrap a part of the oil skin in each oil skin, pinch it tightly, cover it with plastic wrap and let it stand for 15 minutes, take a portion of the dough from the previous step, roll it out into a cow's tongue shape, and roll it up.

Cover with plastic wrap and let stand for 15 minutes, repeat the previous step, roll it out in a long direction and roll it up again, cover with plastic wrap and let it stand for 15 minutes. Take a piece of standing dough and pinch it into a roughly round shape at the top, roll it out, roll it out and wrap it in a piece of rose filling, pinch it tightly, close it down and drain it into a baking sheet, slightly flattened.

Bake in a preheated 175 degree oven for 30 minutes, then cover with foil if you don't want to color.

Nutritional value of roses.

Whether it is vitamin A, vitamin B, vitamin C or vitamin E, etc., the content is very rich, and it also contains a substance called tannins, which can effectively help us improve some symptoms such as endocrine disorders in the body, and also has a very good helping effect on fatigue and wound healing, especially for female friends, if there is no flow of qi and blood or there are certain physiological problems, then it is possible to take some roses to help alleviate these symptoms.

1. Ingredients: 500 grams of fine powder, 50 grams of rose sauce, 200 grams of sugar, 75 grams of walnut kernels, 200 grams of cooked lard, 15 grams of sesame seeds, 85 grams of steamed noodles, 175 grams of water.

2. First put the cooked flour with sugar, kernel peach kernels (chopped), rose sauce and sesame seeds on the table and mix evenly, then put in 25 grams of cooked lard and knead it by hand to form a filling.

3. Mix 200 grams of fine powder with 100 grams of lard, rub it well with your hands, and mix it into puff pastry. In addition, pour 300 grams of Qingfen into the basin, add 75 grams of lard first, rub it evenly with your hands and beat it into ears, then add water, knead it hard and soft, and make a leather surface.

4. Knead the two kinds of dough into the same number of 20 agents, flatten the skin and dough agent by hand, wrap the crispy dough agent, flatten and roll it into a rectangle, roll it up and then flatten it out by hand, repeat it twice, and finally roll it into a small roll more than 3 cm long, press it flat, wrap the filling into the mouth, and then press it into a round cake shape, point a red dot in the center of the cake to open the skin, put it in the oven, and bake it for about 10 minutes over a warm fire.

Ingredients for rose cake:

Rose filling: 300 grams of rose sauce, 50 grams of flour, 25 grams of peeled cooked peanuts, 25 grams of cooked black sesame seeds, appropriate amount of sugar.

Fresh flower crust puff pastry: 250 grams of all-purpose flour and 125 grams of lard.

Flower cake crust and oil skin: 250 grams of all-purpose flour, 50 grams of lard, 130 grams of water (the dough should be soft), 30 grams of sugar (about 50 rose flower cakes with a diameter of 5 cm, and the raw materials can be halved if the amount is small).

The process of making rose cakes:

1. Rose Flower Cake Fry 50 grams of raw flour in a pot without oil and water over medium and low heat until it is slightly yellow and fragrant, turn off the heat and let it cool.

2. Put the peanuts and sesame seeds into a fresh-keeping bag and roll them into small particles with a rolling pin, and the fragrance of the peanuts and sesame seeds will come out after rolling.

3. Put the rose sauce in a large bowl, then add the blanched cooked flour and chopped peanuts and sesame seeds and mix well.

4. Divide the finished rose filling into small portions according to the number of outer skins below and knead them into the shape of small balls.

5. Pour all the raw materials in the water and oil skin into a small basin and mix it into a smooth and soft dough (it must be soft, otherwise it is easy to harden when bread), take out the wrap and put it on plastic wrap for 20 minutes.

6. Pour the flour and lard in the puff pastry into a clean basin, knead the flour and lard into a dough with your hands, and wrap it in plastic wrap.

7. Divide the oil skin and puff pastry into the same number of small portions.

8. Take a water-oiled skin and flatten it into a round skin with the palm of your hand and put it into a puff pastry.

9. Then knead the four sides of the water and oil skin and wrap the puff pastry inside the water and oil skin, and wrap it tightly.

10. Wrap all the water, oil, and puff pastry, arrange them in the order of the package, and cover each package to prevent the skin from drying out.

11. Take the first wrapped small dough and roll it out into an olive shape, taking care not to roll it too thin, so as not to break the layer when it is rolled into a round skin at the end.

12. Then roll it up from one end to the inside, and swing the seal down to the cutting board, still covering it to prevent the dry skin from hardening.

13. Roll them all into a roll in order, and then arrange them in order.

14. In the order of succession, take the first small roll, roll it out vertically (still not too thin), or roll it up from one end to the inside, put the seal down on the board, cover it to avoid the dry skin becoming hard, and arrange it all in order.

15. Take the first small roll that has been rolled twice, flatten it vertically, and then use a rolling pin to roll it out into a round skin with a thick middle and a thin circumference, and put a rose filling.

16. Tighten the surrounding area tightly with the tiger's mouth of your hand or like a bun, and do not expose the rose filling.

17. Wash down the sealing place and put it on the board and gently flatten it into a round cake shape with the palm of your hand, and the green blank of the rose flower cake is ready.

18. After all the cakes are ready, put them in the baking tray, preheat the oven to 180 degrees (according to the temperature of the oven) and bake for 15-20 minutes, take them out and cool them and put them in the box to seal and preserve, and they can be stored at room temperature for a week.

The aroma of roses is very captivating, and the whole process of making it is soaked in sweetness. The flowers have a bitter taste, and the sugar roses are supposed to be pickled for a month before eating, but I was in a hurry to boil them slowly over low heat, and then cooled them, and they were not bitter at all. Rose recipe 100 grams of rose sauce, an appropriate amount of fried glutinous rice flour, add until it can be kneaded into a ball, you can add some pickled rose petals will look better.

"First of all, add cooked glutinous rice flour and cooked peanuts to the rose sauce, mix well and put in the refrigerator for an hour. After that, divide into 6 portions and refrigerate again for later use. Add caster sugar and lard to the flour of the water and oil skin, pour hot water and mix it into a ball, and put it on the mat

First of all, the first step is to heat 100 grams of peanut oil and pour it into 250 grams of flour and mix well, and the other half of the flour is placed on the cutting board, open the nest, add 75 grams of oil, 130 grams of water and water skin, knead it and set aside (hot oil scalding the dough can make the ghee more crispy), take 2 5 flour and 4 5 butter and make a puff pastry dough, and the remaining flour, butter and water, eggs, sugar and water and oil dough. Roll out the puff pastry into a rectangle, fold it into three layers, roll it into a rectangle, fold it into two layers, roll it into a thin sheet, and roll it into a cylinder from the outside to the inside.

After baking in this way, the dough will not stick together because of the interval between the puff pastry layer in the middle of the dough, and the layers will be formed, after baking, the water evaporates, the dough is crispy and crispy, and the bite is also off the slag, and there is a fragrant rose petal filling in the middle, and the special incense is added to the cool white open to clean it, and it is lighter when washing, and after washing, it is placed in the leaky basket and spread evenly, and the dried roses are put into a clean waterless and oil-free basin.

Mix all the ingredients of the water and oil skin and knead the film, divide it into equal portions of rose sauce, and cover it with plastic wrap to prevent it from drying for later use. First of all, we need to open all the petals of the roses, and then soak the rose petals in water to make the roses fully soak softer, which needs to be soaked for more than three hours to let the rose petals bubble.

The first point is that there must be rose petals in this filling, the second point is to make this pie crust on the outside must be very crispy and soft, the third point is to put some butter in it, the taste will be particularly perfect, and the fourth point is that it must be baked in the oven, which is particularly delicious.

The oil skin and puff pastry are separately formed into a ball, covered with plastic wrap and let stand for 30 minutes, the flour is added to the butter, and then the rose sauce is poured in, plus the chopped cooked almonds and the ball is set aside. The oil skin and puff pastry are divided into 10 parts, the oil skin is wrapped in the puff pastry, and then the wrapped agent is rolled out, rolled up, all rolled up and left for 10 minutes, and then the small agent is flattened, rolled out, rolled up, and then covered with plastic wrap and let stand for 10 minutes, the rose filling is rubbed long, divided into 10 parts, and the filling is rounded, take a dough, roll it into a circle, and then wrap it in the rose filling, close it after wrapping, press flat, put it into a preheated 170 degree oven, bake it in the middle for about 25 minutes, and keep the temperature low to come out of the rose cake is white. If you set the temperature high, the baked rose cake will have a burnt yellow surface.

Rose cake preparation.

Ingredients: 1. 500 grams of flour, 80 grams of lard, 20 grams of sugar, 200 grams of warm water.

2. 350 grams of dried lard.

3. 250 grams of white sugar, 250 grams of cooked flour, 30 grams of cooked sesame seeds, 50 grams of sugar roses, 5 grams of melon seed kernels, 5 grams of peanut kernels, 5 grams of walnut kernels, and an appropriate amount of cooked oil.

Production method: 1. Process the materials in raw material 1 into water and oil dough for later use.

2. Stir the materials in raw material 3 evenly and process them into fillings for later use.

3. Use the method of large bags of puff pastry to make puff pastry and pick it into 30 grams of agent.

4. Wrap about 30 grams of filling into each agent, close the mouth, and lift the green billet into a circle with the palm of your hand facing down.

5. Cook the green food for about 10 minutes, print the flower mark with edible red pigment, and bake it in the oven until the surface is golden red.

Introduction to Rose Cake.

Rose cake is a traditional name of the old Beijing Han nationality with sugar filling and puff pastry. The method is to use the fresh roses of Miaofeng Mountain, pick the petals, remove the pedicle and wash it with water, through pickling, mix it with fried honey to make a rose filling, and then use the dough synthesized with rich and strong powder, and the dough after fermentation, fold it in layers and make the skin, wrap the filling, press it flat, form a round cake shape, and the four characters of the rose cake and the flower pattern on it. After baking in the oven, the rose cake is ready.

The method of vine cake is roughly the same as that of rose cake, except that there is no need to buy vine flowers, and each pastry shop has vine cake in the backyard, which can be picked at any time. The rose cake has a strong fragrance, and the rattan cake has a light and fragrant taste, each with its own characteristics.