How to Make Rose Petal Pastry
Rose petals Pancake is a nutritious and delicious side dish, with simple preparation. The key to making the Rose Petal Pancake tasty lies in the ingredients and steps.Cooking Network The editor will provide a detailed introduction to the simple method of making Rose Petal Pancakes.
Rose Petal Pancake Ingredients Introduction
Main Ingredients:
Water-oil Dough: Ordinary Flour(150 grams)Corn Endosperm oil (50 grams) Warm water (80 grams)Sugar(25 grams) Salt (less than 1 gram) Oil Flaky Dough: Ordinary flour (130 grams) Corn endosperm oil (70-80 grams)
Auxiliary Ingredients:
Rose Filling: Sugar roses (220 grams) Coating Rice flour(30 grams) Roasted flour (30 grams)
Rose Petal Pancake method steps:
1. Obtain one bottle of #Xiwang Corn Endosperm Oil#
2. Prepare water-oil dough ingredients: weigh flour, sugar, corn endosperm oil, warm water and a small amount of salt
3. Put the flour, salt, sugar, and corn endosperm oil into a bowl, mix with warm water to form a slightly soft dough
4. Cover with plastic wrap and let it rest for 20 minutes before use
5. Prepare flaky dough ingredients: weigh flour and corn endosperm oil
6. Pour the flour into the bowl, add corn endosperm oil and form a flaky dough
7. Cover with plastic wrap and let it rest for 15 minutes
8. Prepare Rose flowers Filling: weigh sugar roses, flour and coating rice flour
9. First put the flour in a pan, stir over low heat until fragrant and slightly golden, then remove from heat
10. Then mix the sugar roses, coating rice flour and roasted flour into a bowl
11. Form rose petal filling
12. Take out about 30 grams of small portions, knead to round shape for later use
13. When the water-oil dough and flaky dough have rested, roll out the water-oil dough with a rolling pin, place the flaky dough on it, and package it like a steamed bun Bun 14. Turn upside down, gently press into round cake
15. Use a rolling pin to roll thin
16. Then stack into a square block, no need for resting
17. Roll out again into long and wide thin skin
18. Stack into a square block, still no need for resting
19. The third rolling with the rolling pin as thin as possible to get more layers
20. Then roll up in rolls
21. Cut out several small dough balls, about 15 grams each
22. Place open side upwards
23. Press into a pancake shape with the palm of your hand, make edges thinner
24. Fill one rose petal filling in each
25. Seal tightly at the edge to prevent leaking during baking
26. Arrange on the baking tray leaving space between them, flatten slightly with the palm of your hand
27. Preheat the oven to 220 degrees Celsius, bake on middle rack for 20 minutes at top and bottom heat, do not use low temperature or the skin will not be crispy
28. Remove when golden brown, cool a little before eating 29|Can't wait to taste it, thin skin with large filling, crispy skin that falls apart, rich fragrance of rose petals, wonderful! 30|Decorate the finished Rose Petal Pancakes, using corn endosperm oil gives a clear appearance
Tip:
Note: Adjust the oven temperature according to your own oven, ingredients are for reference. Use regular flour at home, make sure the water-oil dough is soft, easy to make without repeated resting in the refrigerator, high-temperature baking makes the skin crispy.
Decorate the finished rose honey cake with corn germ oil; it looks very transparent.
3Tip:
Note that the oven temperature should be adjusted according to your own oven, ingredients are provided as a reference, only regular flour from home is needed, the water-oil skin should be soft, making it simple without needing to repeatedly relax and refrigerate, high-temperature baking makes the skin crispy.
