How to make rose flower mooncakes

Cooking is not only an essential skill in life, but also a joy to do. In fact, the benefits of cooking are far more than these. Below, the editor will introduce to you the method of making rose flower mooncakes, so that you can also enjoy the fun of cooking.

1. Raw materials: Water-oil skin: 120g all-purpose flour, 35g lard, 8g fine sugar, 50g 85℃ hot water Oil pastry: 70g all-purpose flour, 35g lard Flower filling: rose petals, lard, cooked flour, honey, sugar

2.121 Quickly stir the flour with chopsticks to make the flour and water form snowflake-shaped lumps.

3.212 The method of making water-oil dough is as follows: pour medium-gluten flour (ordinary flour used to make home-made pasta), lard and sugar into a bowl, heat the water to about 85℃, and pour it all into the flour.

4.1 Next, make the puff pastry. Mix the all-purpose flour and lard, and rub them vigorously on the chopping board for a few minutes until the lard and flour are completely blended into dough. The dough may be very dry and loose when you first start kneading it. Keep kneading for a few minutes and it will become a smooth dough. When making the puff pastry, you must not add any water. Divide the water-oil dough and the shortcrust dough into 10 portions respectively, roll them into round shapes and set aside. During the production process, it is recommended to cover the water-oil dough with a wet cloth or plastic wrap to prevent the surface from drying out. The puff pastry can be left out in the open.

5.2 Pour the flour lump onto the chopping board, turn it over a few times with your hands to dissipate the heat, and then knead it vigorously into a smooth dough.

6.1 Place the dough with the seam facing up and the smooth side facing down on the chopping board, and flatten it with your palm first.

7.2 Take a water-oil dough, flatten it with your palm, place a pastry dough in the center of the water-oil dough and wrap it up. Pinch the opening tightly.

8. Use a rolling pin to roll the dough into an oval shape.

9.Roll up the long oval from top to bottom.

10. Flatten the rolled dough again with your palm and roll it out with a rolling pin for the second time (again, with the smooth side facing down).

11. Roll up from top to bottom for the second time.

12. After rolling into a roll as shown in the picture, the puff pastry is ready. Let the rolled puff pastry dough stand for about 15 minutes (cover the surface with a wet cloth or plastic wrap to prevent it from drying out).

13. Mix the fresh petals with appropriate amount of cooked flour, lard, honey and sugar.

14. Take a piece of puff pastry dough that has been set aside, flatten it on the chopping board, and use a rolling pin to roll it into a round dough sheet that is thick in the middle and thin on the four sides. Put the rose filling in it, wrap it up and pinch the opening tightly.

15. Place the wrapped dough with the seam facing down on the chopping board and let it rest for 15 minutes. After it has rested, press the dough lightly with your palm to make it into a flat round shape. Place the baking tray into a preheated oven at 200°C, bake on the upper-middle layer for about 8 minutes, take it out, turn it over, and bake for about 12 minutes, until the surface is golden brown and the puff pastry is fully puffed up, then it is ready to be taken out of the oven.

16. After baking, it will look like the picture.

Look at the editor’s introduction today. In fact, the rose flower mooncakes you eat outside are not that difficult to make. The steps are also very simple. We might as well make a healthier one at home!