Puff pastry cake with sugar rose filling 玫瑰酱酥饼

【Puff pastry cake with sugar rose filling】
by MaomaoMom

Chinese people loves puff pastry cakes. This cake has light, flaky wrap and delicious sugar rose filling, you got to try this.

玫瑰酱酥饼final1 Puff pastry cake with sugar rose filling 玫瑰酱酥饼
Prepare time: 2 hour
Cook time: 35 minutes
Level: Medium
Serves: 12 servings

Ingredients:

Puff pastry:
1) 1 cup unsifted all purpose flour (160g), 1.5 tbsp sugar (20g);
2) 3 tbsp corn oil (40g), 1/3 cup+1 tbsp water (95 g);
3) 1/2 cup +3 tbsp unsifted cake & pastry flour (97g), 4 tbsp corn oil (53g);
Filling:
4) 12x1tsp sugar rose jam.

Directions:

1: Dough: place flour and sugar of Ingredient 1) in a container and mix well. Add all ingredients of Ingredient 2) (Picture 1). Work with your hand and combine to form a soft dough. Knead a few times until form smooth dough (Picture 2). Cover with plastic wrap and let it rest for 20 minutes.
2: Oil paste: place flour and oil of Ingredient 3) in a small container (Picture 3), mix with a spoon and form a soft ball, then cover and set aside.
3: Knead the dough a few times and then divide into 12 equal portions and also divide the oil paste into 12 equal portions. Flatten each dough to a circle and place one oil paste ball on top (Picture 5). Carefully work the dough up to cover the oil paste and seal it (Picture 6). Roll with your palms to form a ball. Repeat for the remaining 11 portions. Cover others with plastic wrap while working on a dough.

 Puff pastry cake with sugar rose filling 玫瑰酱酥饼

4: Seal on the bottom, press down each ball and roll out into an oval about 15 cm long (Picture 7). Roll from bottom to top to form a slender roll (Pictures 8). Repeat for the remaining 11 portions. Cover and let rest for 10 minutes.
5: Press down each roll (Pictures 9) and roll along long direction out into an oval about 15 cm long (Pictures 10). Roll from bottom to top to form a slender roll (Picture 11). Cover and let rest for 10 minutes.

玫瑰酱酥饼2 Puff pastry cake with sugar rose filling 玫瑰酱酥饼

6: Tug in both ends towards center to form a ball (Picture 13), press down and roll out to 8 cm circle. Please one teaspoon sugar rose on the center (Picture 14). Carefully work the dough up to cover the filling, seal the opening (Picture 15). Turn it upside down gently press down, and place it on parchment paper lined baking sheet (Picture 16). Repeat for the remaining 11 portions.
7: Preheat oven to 375F/190C, bake puff pastry cakes at 375F/190C for 22 minutes, cool before serving it.

玫瑰酱酥饼final2 Puff pastry cake with sugar rose filling 玫瑰酱酥饼

pf button big Puff pastry cake with sugar rose filling 玫瑰酱酥饼

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6 Responses to Puff pastry cake with sugar rose filling 玫瑰酱酥饼

  1. kaixin says:

    毛毛妈,我做的比较干,是水皮水少的原因吗?

  2. 熊猫媳妇 says:

    我用了Vegetable shortening, 其他完全按照你的指示,做出来效果超好。 原来一直以为酥皮糕点难做,没想到第一次做就这么成功。 这方子太好了。 今天早上小熊猫吃了一个,又接着自己去抓第二个。 不过后果就是厨房,客厅,书房,和他玩的早餐屋是一地的酥皮。 这就是酥得掉渣吧。 :)

  3. 嘉树 says:

    毛毛妈,现在正好紫藤花开,我用你的这个方子做酥皮,把馅换成了紫藤花,做了藤萝饼。貌似也很不错。

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