This cake eats once and falls in love with it, drooling, crispy on the outside, sweet and not greasy, long aftertaste [crisp to slag rose shortbread] [production steps]:——step1———— step2———— step3———— step4 -- [Just master these three points, easily make crisp to slag rose cake] [Conclusion]:

Today in the company ate the colleagues from Yunnan tourism back to bring the flower cake, to be honest, long aftertaste, can not stop, crispy skin, sweet filling, bite a crisp to drop the slag, too healing. After eating let me hungry for many days, the weekend at home just saw a friend to send the rose crown, a clever move, I can use it to make rose cake ah, although there is no fresh rose, with a dry rose crown soaked after making, the taste does not lose fresh roses made, dry flower crown is more convenient to store and carry, very good idea!

Flower cake is a characteristic classic dim sum of Yunnan, with Yunnan unique edible roses into the shortbread, Yunnan's unique geographical environment and climate, abundant sunshine, for edible roses to provide high-quality growth conditions.

According to historical records, as early as 300 years ago, a cake master in the Qing Dynasty made this sweet but not greasy, fresh and chic rose cake, which once became a royal point of the court and was deeply loved by the Qianlong Emperor, which shows its popularity and excellent taste.

Eating crisp rose cake, and then brew a cup of tea with honey and lemon, fresh and refreshing, refreshing, is simply a blissful enjoyment, although the production process is more complicated, but according to my method step by step to operate, package you can succeed once, fangzi everyone take away!

<h1 class="pgc-h-arrow-right" > [crispy to slag rose shortbread].</h1>

ingredient:

Rose crown... Around 5g

Plain flour... Around 250g

yeast...... 3g

sugar...... 2 scoops

cooking oil...... 10g

<h1 class="pgc-h-arrow-right" > [production steps]:</h1>

<h1 class="pgc-h-arrow-right">——step1——</h1>

【Making of puff pastry】:

1, about 150g of ordinary flour, add 4 spoons of sugar, about 3g of yeast, stir while adding water, stir into a flocculent, knead into a smooth dough, cover with plastic wrap to wake up to 2 times larger (wake up time in summer, high temperature, 20 minutes can be reached).

2: Then divide into 8 small doughs and knead to smooth.

<h1 class="pgc-h-arrow-right">——step2——</h1>

【Preparation of oil skin】:

1, about 80g of flour, about 10g of cooking oil (lard is better) after heating into the flour, while inverting and stirring into granules.

2: After cooling slightly, knead into dough and divide into 8 small doses.

<h1 class="pgc-h-arrow-right">——step3——</h1>

【Preparation of rose filling】:

1: The rose crown is soaked in warm water (the foaming time is about 10 minutes), tear off the petals, add flour (the amount of flour is self-adjusting), 2 spoons of sugar, 2 spoons of honey, 2 spoons of cooking oil (lard is better), and then stir well and knead into a ball.

2. According to the volume of puff pastry and oil crust, divide the rosette into the smallest 8 equal parts, knead into small balls and set aside.

<h1 class="pgc-h-arrow-right">——step4——</h1>

【Molding production】:

1. Take a puff pastry dough, knead it into a circle, wrap it in an oily dough, pinch it tightly, roll out into a rectangle, then fold the sides in half, roll it thin, then roll it up from one end and cut it in half from the middle.

2. Take half of the dough, flatten it and then pinch it into a shape like the skin of a bun, wrap it in a rose filling, and pinch it tightly.

3. Flatten again and organize by hand into a flat circle.

4, after all wrapped, baking pan oil paper, put in shortbread, the oven does not need to be preheated in advance, set the temperature to 180 degrees, bake for 25 minutes out of the oven.

<h1 class="pgc-h-arrow-right" > [just master these three points, easily make a crispy rosette</h1>].

The first point: the key to puff pastry is in the oil skin, the production of oil skin, we must master the amount of oil and flour, regulate and balance.

The second point: the key to puff pastry lies in the mixing of puff pastry and oil crust, after wrapping, rolling once in half, rolling again, remember that it takes two rolls to be better.

The third point: the production of rose filling is very critical, must add sugar, flour, oil these three things, honey is to increase the sweetness, can be replaced by white sugar, mixed rose filling has both sweetness and full integration, baked after the emergence of bright color, sweet taste effect.

<h1 class="pgc-h-arrow-right" > [Conclusion]:</h1>

Master the above three points, according to the steps I shared to make, to ensure that you can succeed once, no longer need to go out to buy, at home you can eat fragrant rose cake, crispy outside and sticky, sweet and not greasy, delicious can not stop.