Today I would like to share with you a huge delicious rose flower cake, which will be addictive to eat once.
The crispy skin bites down on a particularly soft sticky crispy aroma, the middle filling with the sweetness of the rose petals, as well as the crispness wrapped around the dough, sweet but not greasy, after eating the mouth left fragrant, as if in the rose garden ~ ~
The method is also very simple, if you like it, you can make it at home and eat it! The house is full of fragrance ~ there will be flowers to accompany the mood will be good!
Preparation of ingredients:
Edible flowers rose 300g (you can Taobao edible fresh rose), brown sugar, white sugar 150g (for roses), honey 220g (for roses).
250g of medium gluten flour (for water oil skin), 50 g of olive oil (for water oil skin), 60g-80 g of purified water (for water oil skin).
200 g of gluten flour (for puff pastry), 100 g of olive oil or lard or butter or corn oil (for puff pastry), 50 g of glutinous rice flour (for sugar roses).
Production process:
1. Remove the bad flower petals from the bought flowers, wash and dry them, and leave them for an hour.
2, after an hour of placement, the rose petals have begun to produce water droplets, this time start to rub the petals with your hands (wearing gloves really can't make it strong, or wash your hands clean hahaha), slowly knead to probably can not see the original petal shape, but also do not too crushed to affect the taste, pour out some of the juice, add honey and mix well into the sealed jar to ferment for more than 2 days to astringency.
3. The finished rose sauce can be used after two days.
4: Combine the raw materials of puff pastry and water and oil skin into two doughs and let it rise for 30 minutes. Wake up the time of the dough, you can make the filling, put the glutinous rice flour in the pot and fry or microwave for 1 minute on high heat, open the sealed jar to take the sugar roses made when 200g, add the glutinous rice flour, and knead about 20g into a ball.
5: When the dough is awake, pull it into 10 doughs.
6: Roll out the water and oil skin, wrap the oil crisp, roll out the long strips after wrapping it, roll it up, cover the damp cloth and wake up for 10 minutes.
7: Fold the strip and dough at both ends, roll out the long strip again, repeat the previous step and wake up for 10 minutes.
8: Roll out the dough into a round skin, put in the flower filling and wrap it up, flatten it.
9: Preheat the oven at 180 degrees Celsius and bake at 165 degrees for half an hour.
Once baked, the whole kitchen is filled with the scent of roses. Be sure to use edible roses with rose filling! Because the ornamental roses sold by the flower shop should all be pesticided and cannot be eaten.