How to make a rose cake?
Material: Water-oil skin: 330g of gluten, 90g of water and 90g of corn oil. Oil skin: 90g corn oil and 200g low-gluten flour. Stuffing: rose sauce 300g, a little stir-fried glutinous rice flour.

Exercise:

1, mix the water-oil dough with the crisp dough, let it stand, and then make the filling.

2. Stir-fry the glutinous rice flour until it is slightly yellow, put it in rose sauce and add the rose stuffing.

3. Make the rose stuffing into balls of the same size.

4. Divide the water-oil dough and pastry into small portions for reunion.

5. flatten the oil-water dough, put the pastry on it and wrap it tightly. This is a cake.

6. After all the cakes are wrapped, flatten them.

7. "grow, roll up, repeat this two or three times, so there is stratification.

8. Roll the dough into a slightly thicker skin, wrap it with flower stuffing, and tighten the mouth to flatten it.

9. Put it in a baking tray without brushing the egg liquid, so it will be very white when baked.

10, preheat the oven at 200℃ for 5 minutes, change it to 180℃, put it on the baking tray for 20 minutes, take it out and let it cool, dip the food pigment on it with chopsticks, and click red dots to make the flower cake, which is crispy layer by layer.