Rose flower cake(mei gui xian hua bing )

Rose flower cake

Introduction:

"It's a pleasure to get the sample of Changdi oven. With a new oven, I'm thinking about baking. Flower cake is a specialty of Yunnan Province. I always remember rose flower cake when I just came back from Yunnan. In order to make a flower cake with thin skin and lots of stuffing, it took a lot of trouble to buy more than ten jin Damascus edible rose petals in the rose garden. Just for this rose flower cake, it's really hard work. The flower cake is delicious. All of a sudden made 30, those who smell the food and give me clean, I only eat one and a half, ha ha. Everyone's praise makes me feel very successful. I have made rose flower cake before, using white sugar. This time I changed the formula, using rock sugar and honey. The taste is needless to say, it must be better. For the crispy taste of the pastry, the recipe of the pastry was specially consulted by the pastry maker. A little conversion syrup was added to make the pastry crispy. The taste is really different. Those who like it must collect the recipe! Details decide success or failure

Production steps:

Step 1: wash the dried rose petals and add crushed rock sugar,

Step 2: knead and marinate for 2 days

Step 3: add honey and cooked glutinous rice flour into the pickled rose sauce to make rose stuffing.

Step 4: ingredients for water rind: 350 g flour, 100 g grape seed oil, 150 g water, 5 g invert syrup. Put all ingredients for water rind together and make water rind dough

Step 5: divide the water skin into 20 grams and the oil skin into 10 grams

Step 6: wrap the oil dough with water dough,

Step 7: roll the long strip and roll it up again, and then continue to roll the long strip and roll it up again. This action is done three times in total

Step 8: fold it in half and roll it into a round dough, then wrap 40-50g stuffing

Step 9: after flattening, roll it slightly and put it into the baking tray.

Step 10: preheat the oven at 160 ℃ for 5 minutes and bake for 18-20 minutes

Step 11: cool the baked flower cake.

Materials required:

Rose flowers: 500g

Rock sugar: 500g

Honey: 150g

Cooked glutinous rice flour: 100g

Water skin: 600g

Oil skin: 300g

Note: 1. The ratio of water skin and oil skin is 2:1. The water skin is added with some invert syrup to make moon cake, which can make the pastry have crisp taste. This is the details of the pastry teacher's instruction! 2. The filling should be 40-50g, so it's more difficult to eat the filling by yourself. Of course, less stuffing is OK.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mei Gui Xian Hua Bing