How to make a rose cake?

Red bean and black sesame stuffing: red bean 150g, black sesame 100g, and rock sugar powder 80g.

Rose skin: glutinous rice flour 120g, buckwheat flour 40g, emulsifiable concentrate 250g, olive oil 20g and rose 60g.

working methods

Production of red bean and black sesame stuffing;

1, red beans are soaked in boiling water overnight, and it is best to change the water halfway.

2. Cook the soaked red beans in a rice cooker, put them in a large bowl, cool them and mix in the rock sugar powder. Don't stir the red beans into a paste.

3. Heat the pot, stir-fry the black sesame seeds on low heat and let it cool.

4. Crush black sesame seeds with a blender.

5. Add black sesame seeds to red beans mixed with rock sugar (this amount of stuffing is not particularly sweet, you can add some honey in moderation).

Making rose skin;

1, all raw materials are mixed into paste.

2. Steam for 40 minutes.

3. Let the steamed batter cool thoroughly and knead it into a ball through a fresh-keeping bag or disposable gloves.

4. Then put it in the refrigerator until it becomes hard. To save time, I put it in the freezer for 20 minutes. The dough is hard, not frozen.

5. Put on disposable gloves, take a small piece of flour, knead it into a ball, squash it, put a little red bean and black sesame stuffing of the same size or smaller on the dough, wrap it up and press it. If it will stick to the mold, take some glutinous rice flour in advance and put it in the microwave oven for 3 times, each time for 30 seconds. Take it out in the middle and stir it to make hand powder.