Yunnan Flower Cake

1. The humidity of the rose filling purchased online is relatively high, and it needs to be mixed with cooked cake powder. Cooked cake flour can be purchased directly, or the glutinous rice flour can be fried with rose stuffing: rose paste: 200g, cooked cake flour: 30-50g.

2. After stirring evenly, divide into 22g portions, roll and refrigerate for later use.

3. Oil skin part: Mix lard and hot water with a manual mixer and emulsify. Because the softness and hardness of lard softening at room temperature depend on the room temperature, the amount of water added will also vary. Water is only temporarily mixed with oil, so after mixing, immediately use oilskin: 150g medium gluten flour, 50g low gluten flour, 50g hot water, 50g cold water, 2g salt, 20g sugar powder, and 75g lard.

4. Pour all the flour from the oilskin material into the chef's machine noodle bucket, add the mixed lard and cold water, knead until elastic, and the dough is smooth and firm. A good dough will hang on the hook of the chef's machine and won't fall off. We can open it with our hands and see the gluten, but it hasn't formed a large film yet.

5. Let the dough stand still and let the film connect. Wrap the dough in cling film, seal it, and let it rest for 30 minutes.

6. Pastry section: Mix low gluten flour and room temperature softened lard with chopsticks to form a floc, then pinch it into a ball with your hands and soften the lard with your hands, so that it can be mixed with flour. Pastry: Low gluten flour: 180g, lard: 85g.

7. Divide the water and oil dough into about 16g each, and also divide the pastry dough into about 9g each. Cover the entire process with cling film to prevent drying.

8. Flatten the water and oil skin, place the pastry in the middle, completely wrap the pastry, knead it into a ball, and close it downwards.

9. After packaging everything, remember the order of packaging and roll out from the first one.

10. Flatten the dough and roll it out into a tongue like shape. Before rolling out the dough, let it wake up for enough time. The dough is soft, easier to handle, and less prone to cracking.

11. Then roll it up from bottom to top, close it and place it down. Cover it with plastic wrap and let it relax for 15 minutes.

12. Roll the dough upwards and gently press with your fingers.

13. Roll it out again, slightly longer than the tongue shape of the first time, roll it up, with the mouth facing downwards, and let it relax slightly.

14. Take out one, with the mouth facing upwards, and press it with chopsticks in the middle of the dough roll.

15. Pinch both ends and press them in the middle, flatten them, press them thinner around, and slightly thicker in the middle.

16. Wrap the frozen rose filling into the dough, then close and place it downwards. When wrapping rose filling, make sure to tighten the opening. The sugar in the filling will melt at high temperatures. If the skin is not tightly squeezed, the filling may be exposed during baking

17. After wrapping everything, place it in a baking tray, gently flatten it, and preheat it at 180 ℃ in the oven.

18. Add a small amount of water to the red pigment and add a few sheets of kitchen paper.

If there is a seal, you can directly print the pattern in the middle of the cake. If not, you can use chopsticks to dot the pattern. Pierce a few holes with a toothpick on the surface to prevent bursting during baking.

20. Put the flower cake into the oven and bake at 180 ℃ for about 25 minutes. Adjust the temperature and time according to the temperament of your own oven.

21. After baking, take it out directly and the rich rose scented flower cake is ready.

22. Done.