rose cake

Rose cake is one of the famous Beijing-style four seasons cakes in Beijing. Also known as "Inner House Rose Fire Cake". Rose cakes have clear pastry, crisp and soft taste, and rich rose fragrance. In early spring and March in Beijing, the vines have just been eaten, and April in the lunar calendar is the season when roses are in full bloom. Making cakes with roses is a timely snack that Beijingers like to eat. In the old days, it was also a snack for large families. "Clear-cut banknotes" says, "Roses sit on the stuffing: remove the rose buds and make them white. Take pure purple petals and pound them into paste, and soak them in Bai Mei when there is little water. Grind, wring the juice with fine cloth, add sugar, grind it very fine, and store the porcelain. The sweetest. " Rose cake is a kind of dessert with sugar stuffing and crispy skin. Its method is to use fresh roses from Miaofeng Mountain, remove petals and pedicels, wash them with clear water, marinate them and mix them with fried honey to make rose stuffing. Then, the dough synthesized from Fuqiang powder and the fermented dough are folded in layers and peeled, and the stuffing is wrapped, flattened into a round cake shape and printed with "Rose Thin Cake". After baking in the oven, the rose cake is made. 【 Ingredients 】 500g of refined powder, 50g of rose sauce and 200g of sugar. [Accessories] 75g of walnut kernel, 200g of cooked lard, 15g of sesame, 85g of steamed flour and 175g of water. [Method] 1. First, put the cooked flour, white sugar, walnut kernel (chopped), rose sauce and sesame seeds on the table and mix them evenly, then add 25g of cooked lard and rub them evenly into stuffing. 2. Mix 200 grams of refined flour and 100 grams of lard, rub them evenly by hand, and make crispy noodles. In addition, pour 300 grams of fresh fen into the basin, first add 75 grams of lard, rub it evenly by hand and beat it into ears, then add water, knead it hard and bind it soft to make leather noodles. 3. Put the two kinds of dough into the same amount of 20 pieces of dough, squash the dough pieces by hand, wrap the crispy dough pieces, flatten them into a rectangle, roll them up and flatten them by hand, repeat this twice, and finally roll them into a small roll with a length of more than 3 cm, press them repeatedly, wrap the stuffing into the mouth, then press them into a round cake shape, and point a red dot at the center of the cake, put them in the furnace and use warm fire. [Features] White in color, delicious and fragrant, crisp and sweet.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)