Rose Pastry (50g, 6 pieces)
Layered, flaky rose-shaped pastries 🌹. The crisp, buttery crust crumbles lightly at the touch, filled with a generous, fragrant rose filling that slowly releases its floral aroma as you bite in. A single bite captures the romantic charm of traditional Chinese pastries. #ChineseFlowerPastry #Recipe
Ingredients
All-purpose flour
68g
Corn starch
30g
Milk
25g
Egg white
15g
Lard
33g
Powdered sugar
20g
Rose paste
90g
Cooked low-gluten flour
20g
Cooked glutinous rice flour
10g
Instructions
1
Step 1
90g rose paste
2
Step 2
Add 20g cooked low-gluten flour
3
Step 3
10g glutinous rice flour
4
Step 4
Press and mix well
5
Step 5
Place in the freezer for 30 minutes before wrapping
6
Step 6
Add 33g lard and 20g powdered sugar
7
Step 7
Mix well
8
Step 8
Add 15g egg white
9
Step 9
Mix well
10
Step 10
Add 25g milk and mix well
11
Step 11
Add 68g all-purpose flour and 30g corn starch
12
Step 12
Mix well, then knead by hand into a smooth dough
13
Step 13
Add fruit and vegetable powder to half, leave the other half as white dough
14
Step 14
Make into pink dough
15
Step 15
Combine the two colored doughs, take 30g
16
Step 16
Flatten and wrap with 20g filling
17
Step 17
Close the opening on top
18
Step 18
Roll into a ball
19
Step 19
Place into the mold
20
Step 20
Press flat
21
Step 21
Finish all in the same way, refrigerate for 2 hours to set before demolding
22
Step 22
Once demolded, the raw pastry is ready. Place in a preheated oven, middle rack, 180°C for 18 minutes, cover with foil midway
23
Step 23
Done
24
Step 24
Crispy outer skin with fragrant filling
