What are the practices of rose cake?

The main ingredients are 500g of refined powder, 50g of rose sauce and 200g of sugar.

75g of walnut kernel, 200g of cooked lard, 5g of sesame/kloc-0, 85g of steamed flour and 0/75g of water/kloc-0 as auxiliary materials.

Production method:

1. First, put the cooked flour, sugar, walnut kernel (chopped), rose sauce and sesame seeds on the table and stir them evenly, then add 25g of cooked lard and rub them evenly into stuffing.

2. Mix 200 grams of refined powder with 100 grams of lard, and rub it evenly by hand to make crispy noodles. In addition, pour 300 grams of fresh fenfen into the basin, first add 75 grams of lard, rub it evenly by hand and make it into an ear shape, then add water, rub it hard and bind it into a soft skin.

3. Put the two kinds of dough into 20 pieces of dough with the same amount, flatten the dough by hand, wrap it with crispy dough, flatten it into a rectangle, roll it up and flatten it by hand, and repeat this twice, and finally roll it into a small roll with a length of more than 3 cm, press it repeatedly, wrap the stuffing in the mouth, then press it into a round cake shape, put a red dot at the center of the cake, and put it in a furnace with warm fire.

Exercise 2:

500g of raw flour, 80g of lard, 20g of white sugar, 200g of warm water, 350g of dried lard crisp, 250g of soft sugar, 250g of cooked flour, 30g of cooked sesame seeds, 50g of sugar roses, 5g of melon seeds, 5g of peanuts, 5g of walnuts and a proper amount of cooked oil.

Furnace temperature: 200/ 180

Production method:

1. Process the raw materials in 1 into oil-water dough for later use.

2. Stir the materials in raw material 3 evenly and process them into stuffing for later use.

3. The pastry is made by the method of big package pastry, and the pastry is picked into 30 grams.

4. Each dose contains about 30 grams of stuffing, and the mouth is closed, and the mouth is closed down, and it is held up in the palm of your hand to form a round green body.

5. Bake the blank for about 10 minute, print the edible red pigment, and bake in the oven until the surface is golden red.

Exercise 3:

Raw materials: put the kernels and sunflower seeds into the oven to bake out the fragrance, and chop them up; Chop the wax gourd candy and soften the butter at room temperature. Mix all the materials evenly, divide them into 6 parts on average, and rub them into small balls for later use.

Production method:

1. Take 60 grams of water and soak whole grain flour overnight.

2. Put the materials except butter and salt into the bread maker, stir for 10 minute, stop the machine, add butter and salt, and start the machine to continue stirring. It's very hot. Open the lid of the toaster during the whole mixing process. After mixing, cover and continue fermentation.

3. After the basic fermentation, divide the dough into 6 parts, exhaust, round and relax 15 minutes.

4. Take a small piece of dough, gently flatten it, wrap it with rose stuffing, slowly tighten the edge of the skin inward into a ball with a tiger's mouth, then gently press it into a round cake, roll the round cake in fine corn flour, put it in a baking tray with oily paper (remember that the closed side of the round cake is inward), cover it with plastic wrap, and finally ferment it at room temperature for 60 minutes.

5. After fermentation, remove the plastic wrap, cover it with a piece of oil paper, and then cover the bottom film of another baked or movable bottom cake mold.