Rose flower cake, fast hot noodle free film version, super crispy!

If you have ever been to Yunnan, you will definitely linger in its sea of flowers all over the mountains, just like the tip of your tongue indulged in its wonderful flowers and food. Scrambled eggs with jasmine, fried chrysanthemums, and stir-fried pork with banana flowers ...... the dishes are filled with flowers, and just thinking about it makes you feel fragrant. Among them, the most delicious and elegant flower food is the rose flower cake. Yingying small cakes, layers of puff pastry, just like the snow lotus petals of tulle cicada wings, fall when you touch it. In the mouth, the puff pastry is scattered, and the rose petals mixed with honey begin to tease your lips and teeth, as if thousands of roses are gradually blooming in the mouth, slightly sweet, fragrant and mellow. Perhaps at this time, it is not difficult for you to understand why even Emperor Qianlong, who went to the south of the Yangtze River seven times and tasted thousands of delicacies, had to hand-pick it as a palace snack. Although it is not difficult to make flower cakes, there are many points to pay attention to: first, rose sauce: the key to the deliciousness of flower cakes lies in the rose sauce, the best pickled by yourself, you must use Yunnan edible roses to pickle, you can choose dark red roses or Yunnan red roses. The dark red rose has thick flesh and strong fragrance, but the color is a little dark and purple-red; Yunnan red roses are bright in color, but the flesh is thin and the taste is not as fragrant as dark red, so you can choose rose varieties according to your preferences. If you are too lazy to do it, you can directly buy Yunnan rose sauce online, such as Pan Xiangji's rose sauce, which also tastes good. Second, the preparation of the filling: the filling will be sweet and greasy when the rose sauce is made directly, and the powder should be added to reconcile. The general recipe is to add cake flour, i.e. fried glutinous rice flour, but the filling made from glutinous rice flour is sticky. So I used cake flour and rice flour to make the filling, and the texture was rusty and delicious. The flour added to the filling must be fried, if raw flour is added, then when baking, it will take longer to bake the filling, which will increase the risk of the flower cake bursting. If you add cooked flour, the filling is cooked, and you just need to bake the skin. Third, proofing rolling: the action must be gentle when rolling to prevent breaking the skin; Leave enough time to relax after each rolling, so that the dough can recover its ductility, and it will not be easy to break the skin when rolling the next time; During the whole operation, the dough should be covered with plastic wrap at any time to prevent air drying and breaking the skin.

Ingredients

Oilyskin

All-purposeflour 110 g

Cayennesugar 10 g

Butter 35 g

Boilingwater 45 g

Puffpastry

Cakeflour 80 g

Butter 40 g

Rosefilling

Rosesauce(aftersqueezing) 200 g

Cookedcakeflour 25 g

Cookedstickyriceflour 25 g

Cornoil 24 g

Cooking Instructions

Rose filling: Pour the rose sauce on a sieve, squeeze it with a spoon, squeeze out the juice inside, and put 200g into a bowl. (The filling will be too wet without squeezing the sauce)
Rose filling: Pour low-gluten flour and sticky rice flour into a non-stick pan together, turn on low heat and stir-fry continuously until slightly yellow, and you can smell a faint fragrance when you get close. (You can also use glutinous rice flour entirely, but the filling made with glutinous rice flour will be sticky.) After frying, there will be a little flour sticking to the pan and can't be scraped, so try to scrape it clean with a silicone spatula, and it's almost fine. ï¼‰
Rose filling: Pour the fried flour and corn oil together into a bowl with rose sauce and stir well with chopsticks. (The amount of corn oil can be adjusted according to the consistency of the filling, and the thicker the filling will be more, and the thinner filling will be less.) As long as the rose sauce is squeezed through the juice the way I said, add corn oil according to the amount in the recipe)
Rose filling: Wear disposable gloves to divide the filling into 10 equal parts, each serving is about 23~24g, and put it in the refrigerator for 10 minutes, so that it will not stick to your hands when you will operate it later. (The finished filling will be sticky, so it's best to wear gloves.) Don't be afraid of sticky, add more flour to the filling, adding too much flour will make it too choking. ï¼‰
Oily skin: All-purpose flour and caster sugar in a bowl, melt the butter in hot water and pour it into a bowl.
Oil skin: Put the bowl on the electronic scale to peel and zero, pour the freshly boiled boiling water directly into the bowl, and quickly stir it into flour with chopsticks, then knead it into a smooth dough by hand, cover it with plastic wrap, and relax for about 10 minutes. The requirements for relaxation time on the scalding surface are not high, and the direct operation problem is not big, as long as it is not a pull, it can be used. (The amount of boiling water is very small, and if it is weighed in advance, it will easily become cold, and it will not achieve the effect of scalding noodles, so it is best to pour it directly into the noodle bowl from the boiling kettle)
Puff pastry: Cut the butter into small pieces and put it in a bowl, then pour in the cake flour, and rub the butter and flour with your hands until the two are mixed until they can be kneaded into a ball, cover with plastic wrap and set aside. (The butter does not need to be softened in advance, it will be soft by kneading it directly by hand for a while)
Segmentation: Divide the oily skin into 10 equally, each about 19~20g; The puff pastry is divided into 10 equals, each about 11~12g. After dividing, knead the oil skin and puff pastry separately and cover with plastic wrap for later use.
Wrap the puff pastry: Take an oily skin and put it in the palm of your hand and wrap it flat, pinch it tightly at the end, cover it with plastic wrap for later use, wrap it all in turn and cover it with plastic wrap. (Before wrapping, check whether the hardness of the oil skin and the puff pastry are the same, only when the softness of the two is about the same, it is not easy to break the crisp.) If the puff pastry is hard, you can knead it by hand to soften it, and if the puff pastry is too soft, you can put it in the refrigerator for a few minutes. ï¼‰
The first rolling: the dough is closed upwards, rolled up with a rolling pin from the middle to the bottom, rolled out into an oval shape with a length of about 7~8 cm, then rolled up, put the closing side down, covered with plastic wrap and relaxed for 10 minutes.
The second rolling: close the loose dough with the mouth facing up, gently press it flat with your hand, roll it out with a rolling pin from the middle up to the bottom, roll it out into an oval shape with a length of about 10 cm, then roll it up, cover it with plastic wrap and relax for 10 minutes. (When rolling the roll, it is best to follow the order of the first rolling, that is, the first roll is ranked first, and the second roll is also ranked first, so that each dough can have enough relaxation time, better spreadability, and is not easy to break the skin and leak crisp)
Stuffing: Wrap the mouth upwards, press it in the middle with your index finger, pinch the two ends together, flatten it with your palm, and then use a rolling pin to gently roll it from the middle to the four sides, try to form a circle, do not roll it back and forth, otherwise it is easy to break the skin.
Filling: Put the rose filling in the middle of the skin, wrap the filling with the help of the tiger's mouth (the left thumb presses the filling into the pie crust, and the right hand turns the circle at the tiger's mouth to close the mouth), and the closing place must be pinched tightly (this is the point, the filling will definitely burst when the mouth is not well baked). Place the flower cake face down on the board and gently press it into a cake shape with your hands.
Stamping: Press the wooden seal on a paper towel soaked in red pigment and cover it in the middle of the flower cake. In fact, it can be stamped or not, and it looks better when stamped. (Food coloring or food toner for red can be used, and stores that sell stamps usually have matching coloring gifts.) Preparation method: The red toner and water are adjusted into red ink at a ratio of 1:5, poured on a paper towel, and the paper towel is evenly covered with pigment but not dripping. Don't dip too much pigment on the stamp, otherwise the pattern is easy to flower when stamping)
Baking: Preheat the oven in advance, put the baking tray in the middle of the oven, 170 degrees on the top and 150 degrees on the bottom, bake for 20 minutes, turn over and continue baking halfway through (about 10 minutes). (The reason for turning over: turning it over and baking it is more like a pie, and if you don't turn it, it will puff up like an egg yolk crisp.) If it is stamped, it is best not to turn it over, because the skin is particularly crispy, and it will fall off when you touch it, and the stamp will be white. ï¼‰
finished product