The preparation of the rose cake

Ingredients high gluten flour 1000 g

Accessories

Green red silk 10 g

Walnuts (fresh) 50 g

Rose (bud) 15 g

Lard (plate oil) 150 g

Sesame oil 100 g

White sugar cake 150 g

Water to taste

Cut the cooked lard, the right amount of warm water and flour and the fresh roses into dough into thin strips, chop the peach kernels, steam with a small amount of fine flour, roll out with a rolling pin, mix well with snowflake sugar, green and red silk, sesame oil into a filling dough into strips, pick 20 agents, knead each agent into a circle and flatten. Sugar filling into a special copper mold, buckled on the round dough sheet, sealed flat and rolled into a small round cake, to roll out two times, in the center of the front point a small red dot (with edible red pigment) cake blank into the special hanging oven with a lid baking, during which to turn frequently, bake for about 20 minutes to bake, each furnace about 20, about 20,

Nutrient elements

Calories 219 kcal

Protein 6.44 g

Carbohydrates 42.3 g

Fat 3.16 g

Dietary fiber 1.21 g

Niacin 1.15 mg

Vitamin B10.16 mg

Vitamin B20.05 mg

Vitamin E 1.59 mg

Calcium 18.23 mg Phosphorus 108.07 mg

Potassium 109.26 mg

Sodium 1.9 mg

Magnesium 28.76 mg

Copper 0.24 mg

Iron 2.05 mg

Zinc 0.95 mg

Manganese 0.9 mg

Selenium 3.08 mcg