Rose Pastry

Name: Rose Pastry
Yield: 4 servings
Cuisine: Baking
Ingredients: 300g Rose jam; 30 g glutinous rice flour; to taste Water and oil noodles; 120g low-gluten flour; 83g Butter; 18g Sugar; 68g Water; to taste ghee

Easy and satisfying, Rose Pastry uses rose jam, glutinous rice flour and water and oil noodles and is baked until golden and flaky. Easy to follow with simple step-by-step instructions.

0 minNewMedium Baking Roast Sweet

Instructions

1
Stir-fry glutinous rice flour until cooked.
2
Pickled rose jam for 3 months.
3
Add cooked glutinous rice flour to the rose paste and mix well.
4
Mix the fresh rose filling well, and divide into portions of 20 grams each.
5
Mix the butter dough evenly, divide it into portions, and let it rest for 2 hours.
6
Mix the oily and watery dough evenly, divide it into portions, and let it rest for 2 hours.
7
Dough made from oily skin.
8
Wrap in lard pastry.
9
Let the wrapped pastry rest for 10 minutes.
10
Roll it into the shape of a beef tongue.
11
Roll up from one end to the other
12
Roll it up and let it rest for 10 minutes.
13
Wake up well.
14
Roll it long.
15
Roll from one end to the other and let it sit for 10 minutes.
16
Roll it up and wake up.
17
Fold the wakefulness from the middle.
18
Roll it into a circle and wrap in rose filling.
19
Wrap well to create a nice pattern, bake at 160°C for 30 minutes with both top and bottom heat, then cover with aluminum foil and continue baking for 10 minutes.
20
Remove from the pot and let it cool.
21
Cut open.
22
Perfect.