To make rose flower cake, the cake needs to be white in color, full in shape, well-defined, crispy and sweet in taste, and rich in floral aroma. The following is a detailed introduction in the form of illustrations.

Ingredients

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Skin base: 360 grams of flour, 180 grams of lard, appropriate amount of water

Stuffing center Ingredients: 20g honey, 70g honey rose, 50g lard, 100g sugar, 140g cooked flour

1

Make the stuffing

Pour honey roses, lard and honey into a bowl, use chopsticks (or stuffing pick) to stir in one direction, then pour in sugar and cooked flour and mix well (just mix well, do not over-stir to avoid becoming sticky) ) to form the stuffing center (see pictures 1 to 4).

Then put the stuffing on the chopping board, sprinkle with a little cooked flour and roll it into long strips about 2 cm in diameter (do not sprinkle cornstarch, otherwise it will affect the taste), scrape it with flour and cut it into even sizes. Facial agent (see Figures 5 to 8).

2

Prepare the dough

Prepare the water-oil dough: Place flour on a chopping board, make a dough nest, add appropriate amount of water and lard (water can be added in batches , easy to adjust the softness and hardness of the dough). First make it into a "snowflake shape", then knead it into a moderately soft and hard dough, and cover the dough with a wet towel or moisturizing film (see Figure 9 and Figure 10).

Prepare the pastry dough: Place flour on a chopping board, cut out a dough nest, add lard, use the rubbing method (use the left hand to mix with a dough scraper, and the right hand to rub the dough), mix the flour and lard thoroughly Form into puff pastry dough (see pictures 11 to 13). Note that the softness of the pastry dough and the softness of the water-oil dough should be the same.

3

Prepare the dough to make the puff pastry

Knead the water-oil dough and the puff pastry dough into long strips respectively. According to the ratio of 1:1, "pull" the water-oil dough. "Press", "cutting agent" of pastry dough, dose separately. Place the water-oil mixture in the palm of your left hand, press it into a disc about 0.5 cm thick, and wrap it with the pastry to form a ball (see pictures 14~17).

Put the wrapped dough on the chopping board and flatten it, roll it out into beef tongue slices about 0.5 cm thick, roll the dough from outside to inside into a tube shape, flatten it and fold both sides inward into 4 pieces. Fold it, flatten it and roll it into a round piece that is thick in the middle and thin on both sides (see pictures 18~21).

4

Knead the bun into shape

Put the rolled out dough piece in the palm of your left hand, fill in the filling, and shape the bun into a ball, Press into a cake shape about 1 cm thick (see pictures 22 and 23). Note that the filling should be placed in the center and do not break the filling.

5

Bake until cooked and put on a plate

Place the green dough in a powdered baking pan and put it into an oven with both surface and bottom fires at 200°C. Bake for about 25 minutes, take out and serve.