Flower cake

2024-04-23 12:50:51 566

The flower cake is a crisp cake made of edible roses, which is unique to Yunnan. It is a representative of Yunnan classic Dim sum with Yunnan characteristics. Flower cakes are also one of the classic representatives of the four major Chinese mooncake schools, Yunnan style mooncakes. The production of flower cakes originated over 300 years ago in the Qing Dynasty. The flower cake made from high-quality roses has been a royal delicacy due to its unique flavor, and was deeply loved by Emperor Qianlong. According to historical records, flower cakes were created by a cake maker over 300 years ago in the Qing Dynasty. Due to the characteristics of floral fragrance, sweetness without greasiness, and beauty, flower cakes have been widely circulated.

Details of ingredients

plain flour 200 grams
sugar15 grams
edible oil40g
Clear water90 grams
Corn oil90 grams
Low gluten flour230 grams
Glutinous rice flour50 grams
chopped walnuts 20 grams
rose jam 200 grams
Sesame 20 grams

Technique

difficultybeginner
workmanshiproast
tasteOriginal flavor
timean hour

Steps to make Flower cake

1. Filling: 200g rose sauce, 20g cooked white sesame, 20g cooked crushed walnut kernels, 15g white sugar
2. First, make the filling, mix all the ingredients together, mix well, and refrigerate in the refrigerator for more than 30 minutes
3. Ingredients for oilskin: 200g of regular flour, 40g of corn oil, 15g of sugar, and 90g of water. Mix well and knead into a smooth dough
4. Pastry ingredients: Mix 230g of low gluten flour and 90g of corn oil (or lard) together and knead into a dough
5. Cover the kneaded dough with cling film and let it stand for 30 minutes
6. Take out the dough, knead it into long strips, and divide it into small pieces of about 35 grams each. Divide the pastry into small pieces of about 30 grams each, and divide the filling into small pieces of about 28 grams each, about 10 pieces each. Cover with plastic wrap for later use
7. Take a piece of oily dough and flatten it, roll it out thin, and place a pastry dough on top. Slowly pinch it up from the tiger's mouth, then seal it
8. Seal downwards and flatten slightly with your hand, so that everything is done properly
9. Roll the flattened dough into a tongue shape
10. Roll up from top to bottom
11. Then place the dough vertically and roll it out into narrow strips
12. Roll up from top to bottom
13. Prepare everything, cover with cling film, and let it stand for about 20 minutes
14. Take out the dough, fold and flatten it in half from the middle, and roll it out into a circular shape
15. Place a filling and slowly pinch it upwards from the tiger's mouth, sealing it
16. Seal downwards and flatten slightly with your hand
17. Prepare everything and place it on a baking tray covered with oil paper
18. Place the middle layer of the preheated oven and heat it up and down at 180 degrees Celsius for about 25 minutes. The surface should be slightly yellow
19. Crispy and crumbly, fragrant
20. Finished product drawings
21. Finished product drawings