[Note 1] There are kitchen friends who say that the oil is sticky and sticky. That is because the summer temperature in the south is generally high. If the pastry is sticky, it can be put in the refrigerator for a while and it is good to operate, not the formula ratio. The kneading surface is not in place, the oily skin material is mixed and smoothed, and it is best to release the film, so that it will not only stick to the hand, but also avoid cracking when it is baked later. [Note 2] If you encounter a problem with poor oil skin or sticky hands, it is because the kneading surface is not in place, the oil skin material is mixed and smoothed, it is best to release the film, so that it will not stick to the hand, but also Avoid cracking when grilling later. Not a problem with the formula ratio. The way that the PO mains share with you is that they have tried and adjusted many times before they are released to share with you. Apart from the fact that the operation process and techniques vary from person to person, big problems can basically be avoided. Please don't call the formula ratio directly because of your own operation or environmental factors, thank you.
The practice of rose sauce: fresh edible rose washed clean petals to dry the surface moisture, or use kitchen paper to dry the residual moisture on the surface, then mix the ratio of rose petals and sugar 1:3, mix the petals with a rolling pin and The white sugar is fully mashed until no fresh petals are visible, and it is marinated in a clean sealed glass jar. According to Yunnan, it is marinated for 3 months, and the longer the time, the more mellow, the PO master can't wait after pickling himself. It is not sour when it is eaten in a week.
Start making flower cakes~ mixes with rose sauce and sticky rice noodles [sticky rice flour is slightly fried in a non-stick pan beforehand.]
Stir evenly into a group
Evenly divided into 16 parts, rounded and spare
After the oily skin is good, the plastic wrap is placed on the plastic wrap for half an hour, then divided into 16 portions, and the oil cake is also divided into 16 portions.
Each oil skin is covered with a pastry and pinched tightly.
Close the lid and cover the plastic wrap for 15 minutes.
Take a piece of the dough from the previous step and poke it into a beef tongue.
After the plastic wrap was left to stand for 15 minutes, the previous step was repeated, and the film was again rolled up in the long direction, and the plastic wrap was placed on it for 15 minutes.
Take a piece of the settled dough and pinch it into the top to form a roughly circular shape.
After the skin is opened, wrap a rose filling and squeeze it tightly.
Put the mouth down into the baking tray, slightly flatten it, and then print the pattern with the pigment.
Put it in the middle of the preheated 175 degree oven for 30 minutes. If you don't want to paint, cover the tin foil later.
The rich rose scented flower cake is ready.