How to make matcha flower cakes, the fragrance of flowers is overflowing, crispy and slag, and you c

Anyone who eats a flower cake will be captivated by its crunchy texture and rich fragrance. Being able to eat that sweet and fragrant fragrance in your stomach is an extremely beautiful thing no matter how you think about it. Flower cakes are also favored by everyone because of their fragrant, delicious, and beautiful features.

Today, Taro will share with you the method of this flower cake, and if you understand the method, it will not be too difficult to make it at all. Out of the oven, the whole family loves to eat, mille-feuille puff pastry, thin as paper, fragrant, and slag off when touched. 【Uji Matcha Flower Cake】 Food:

The amount of 13 cakes: oil skin raw materials: 150 grams of all-purpose flour, 40 grams of animal oil, 20 grams of white sugar, 70 grams of water.

Matcha powder 4 grams. puff pastry raw materials; 130 grams of low-gluten flour, 65 grams of animal oil, 4 grams of matcha powder. Stuffing; 230 grams of rose sauce, 50 grams of fried peanuts, 50 grams of cooked low-gluten flour, 50 grams of cooked glutinous rice flour.

First of all, let's prepare the rose filling in advance. Put the peanut kernels in the electric oven at 180 degrees and bake them for 8min, remove them to cool, rub off the peanut clothes, put them into a film bag and damage them with a rolling pin. Then put the low-gluten flour and glutinous rice flour in a stir-fry pan.

Mix all the ingredients together and stir in. Divide the filling into 13 parts, roll it round, and put it in the refrigerator for emergency. Put the oily skin ingredients into the bread machine bucket, stir well, install it on the bread maker, first on low speed, then on medium speed.

There is no bread maker to knead it by hand immediately).

Rub until you can stretch out the glove film. Take off the kneaded oily batter and cover the fresh-keeping bag for 30min. Then knead the puff pastry batter and pack it into a film bag in the refrigerator or room temperature for 20min.

After relaxation, the two batters are divided into 13 each. Take 1 oil skin, squeeze it slightly flat, and wrap it in 1 puff pastry. The tiger's mouth shrinks, enveloping the puff pastry.

After wrapping tightly, the mouth is closed. Kneaded a little puff pastry, squeeze it slightly, and roll it out into an oval shape from the middle to both sides;

Roll from top to bottom, closing face up. Arrange the sequential relaxation for 15min. Take out the loose dough and squeeze it slightly flattened, and then roll it out from the middle to both sides into an oval shape; Stacked from top to bottom.

Close the mouth downwards and relax for 20min. Take the loose puff pastry, close it up, and press both sides inside. Roll out the round and wrap it into the inset.

Shut down. Press flat, dip a small amount of bright red melanin with a moon cake stamp and print it in the middle of the flower cake. Place the baking tray in a heated electric oven at 180 degrees for 30 minutes. The flower cake is baked, steaming, accompanied by the fragrance of flowers, the fragrance of flowers is rich and refreshing.

Take a bite, it is crispy on the outside and soft on the inside, delicious and delicious, and you can't stop opening your mouth.

The rose filling loves soft and glutinous mouth, and can all add cooked glutinous rice flour. I'm just a mixture of low-gluten flour and glutinous rice flour. I added matcha powder to my own crust to be the color, and if I don't like the matcha flavor very much, I can do without matcha powder, and the original flavor is also great.

Grind the flowers into powder, mix well with the matcha powder, and bake them together to make a cake.

It is necessary to make puff pastry first, then make water and oil skin, choose the right flour to process the flowers, add white sugar and marinate them for production.

You can choose to mix all the matcha and dried flowers, then add a little flour and butter and fry until golden brown on both sides.