The hot version of the flower cake does not need to be kneaded and the film is not used

Today I will share a super delicious flower cake, the water and oil skin is made by using the hot noodle method, which is simple and fast, no kneading the dough and no film, and the finished product is crispy to the slag level. You can also use this method to make egg yolk crisp, fresh meat moon cakes, peach blossom cakes, pretzels and other crispy dim sum. This recipe can make 20 flower cakes, and the rose sauce must be bought in a low-sugar version for filling.

Ingredients

Oilyskin:

All-purposeflour 265 gram

Castersugar 25 gram

Lard 85 gram

Boilingwater 110 gram

Puffpastry:

Cakeflour 195 gram

Lard 95 gram

Rosefilling:

Rosesauce 450 gram（ controlled weight after drying）

Cakeflour 40 gram

Glutinousriceflour 40 gram

lard 70 gram

Cooking Instructions

Make the skin overnight: the lard is heated and melts into a liquid. Add all-purpose flour to caster sugar and stir to combine, pour in lard liquid and freshly boiled water and stir until there is no dry powder
Wear gloves and knead evenly, wrap in plastic wrap and refrigerate overnight.
Make the puff pastry overnight: add solid lard to the low-gluten flour, press it with a silicon knife first, then wear gloves and knead it evenly and form a ball. Wrap in plastic wrap and refrigerate overnight.
Make the rose filling overnight: Mix the cake flour and glutinous rice flour into a non-stick pan and stir-fry over low heat for a few minutes until slightly browned.

Dry the rose sauce, add the fried low flour, glutinous rice flour and solid lard, and mix with a silicon knife until even.
Put on gloves, divide the rose filling into 30g rounds, cover with plastic wrap and put in the refrigerator to freeze.
(The above can be made overnight, if you make it on the same day, the water and oil skin needs to be refrigerated and relaxed for at least 1 hour, and the filling needs to be frozen for more than 1 hour).
Before making it the next day, take out the puff pastry and warm it up.

Divide the oily skin into 23-24g portions, roll in rounds, close side down, and cover with plastic wrap.
Divide the puff pastry into 14g portions, roll into rounds, and cover with plastic wrap.
Take a piece of oily skin, pat it flat, turn it over, and wrap it in the puff pastry.
Slowly close the mouth with the tiger's mouth and pinch it tightly
Place with the mouth facing down and cover with plastic wrap.
After wrapping all the oily skins in the puff pastry, take the first one and pat it flat with the mouth facing up
Roll out the rolling pin from the middle to the top and bottom, do not roll back and forth, you can sprinkle some hand powder on the surface to prevent sticking, and roll it out to about 13-15 cm
Roll up from top to bottom
Place with the mouth facing down
Cover with plastic wrap
After all the dough is rolled out, take the first rolled roll and gently pat it flat with the mouth facing up
Roll out the rolling pin from the middle to the top and bottom until about 20 cm
Roll up from top to bottom
Place with the mouth facing down
Cover with plastic wrap.
Take the first rolled roll and press it down in the middle
Turn the dough on both sides to the middle and flatten it out
Roll it out with a rolling pin
Wrap in the frozen filling
Slowly close the mouth with the tiger's mouth and pinch it tightly
Place in a baking sheet
Once all the fillings are wrapped, gently press them flat with your hands and use a toothpick to make two small holes around the flower cake.
Dip the stamp with red pigment and cover the pattern.
Bake in a preheated oven at 180 degrees for 38 minutes, bake for 10 minutes and cover with foil.
After cooling out of the oven, seal and pack, and put oxygen absorber to prolong the preservation time.