How to make a rose cake?

3 tablespoons low-gluten flour

3 tablespoons lard

2 tablespoons medium gluten flour

Two spoonfuls of water

6 drops of red food pigment

6 drops of yellow food pigment

Kidney bean sauce100g

60 grams of sugar

working methods

1. Preparation of water-oil skin: Pour the above two colors of materials into plastic bags or bowls and knead them into non-sticky dough for later use.

2. Make pastry and mix the pastry materials evenly to the degree similar to toothpaste.

3. Knead the dough into strips and pull it into small doses.

4. Press the red and yellow dough into thick pieces and wrap them in the dough.

5. Roll the crisp dough into small pieces.

6. Then fold it and roll it up.

7. Fold the processed red oil skin and wrap it in the stuffing, or wrap it in yellow first and then in red.

8. Wrap it and put it in the refrigerator for 3 hours to harden.

9. Take out the frozen dough and cross it with a sharp knife. Grasp the depth. Don't cut the filling too deep, and don't cut it too shallow to bloom.

10. When you pour oil into the pot, it will submerge the dough by about 2/3, heat it to about 120 degrees, and then put it in.

1 1. Then slowly add the oil with slightly lower temperature until almost all the dough is submerged.

12. Turn on a small fire. When the oil temperature comes up, pour oil on each flower like a spoon. Pay attention to the gentle action.

13. Put the fried crisp into a preheated oven and bake at 200 degrees for about 8 minutes.