Yunnan Flower Cake Recipes

CHINESE FLOWER ROLL (HUA JUAN)

Steps:

• Gather the ingredients.
• Place the yeast in a bowl and pour the warm water over. Stir in the sugar to dissolve. Let stand for 15 minutes.
• Sift the flour into a bowl. Add the yeast and water mixture and begin stirring immediately. Keep stirring until you have a dough that holds together and doesn't stick to the sides of the bowl. Adjust the amount of water, adding more or less as is needed.
• Turn the dough out onto a lightly floured surface, and knead until it is smooth and elastic (about 10 minutes). Add more flour or water if needed. Cover and let rest for 1 1/2 hours.
• Punch the dough down again, and let it rest for 1 to 1 1/2 more hours until its size has doubled.
• Dissolve the baking powder in 2 teaspoons water. Knead into the dough vigorously for a few minutes, until it is elastic again. Begin preparing the flower rolls.
• To make the rolls, roll out the dough into a large rectangle, Rub the sesame oil over. Sprinkle evenly with the salt and chopped green onions.
• Roll up the dough as if you were rolling up a sleeping bag.
• Cut into 2-inch pieces and take each piece and, with the cut sides facing outward, use chopsticks or something similar to press down lengthwise in the middle. Press down firmly enough so that the layers on each side spread outward, but not enough to cut right through the dough. The layers will push out to the sides so that you have 2 ovals that are joined in the middle.
• Pick up the dough by its rounded ends, and pull until they meet underneath the roll. Pinch the ends together underneath the roll. This causes the flower to become rounder in shape. Let the rolls sit for 10 minutes, and then steam for 20 minutes.
• Serve and enjoy!

YUNNAN FLOWER CAKE

Steps:

• The rose fillings purchased online have relatively high humidity, so you need to add cooked cake powder to mix. Cooked cake flour can be purchased directly, or glutinous rice flour can be fried using rose filling: Rose sauce: 200g, cooked cake powder: 30-50g
• After stirring evenly, divide into 22g portions, spheronize and refrigerate for later use.
• Oil skin part: lard and hot water are mixed and emulsified with a manual whisk. Because the softness and hardness of lard softened at room temperature depends on the room temperature, the hardness is different, and the water added will also be different. The water is only temporarily mixed with the oil, so use it immediately after mixing.
• Oil skin: All-purpose flour: 150g, low-gluten flour: 50g, hot water: 50g, cold water: 50g, salt: 2g, powdered sugar: 20g, lard: 75g Pour all the flour in the oil skin material into the noodle bucket of the chef's machine, add the mixed lard and cold water, and knead until it is elastic and the dough is smooth and firm. Good dough, it will be hung on the hook of the cook machine and will not fall. We can see the gluten when we open it with our hands, but it has not been connected to a piece, and it has not formed a large film.
• Let the dough stand, let the film connect, wrap the oily skin with plastic wrap, seal it, and let it rest for 30 minutes.
• Pastry part: Low-gluten flour and lard softened at room temperature are stirred into a flocculent shape with chopsticks, then kneaded into a dough by hand, and warmed by hand to soften the lard, so that it can be mixed with the flour. Shortbread: Low-gluten flour: 180g, lard: 85g
• Divide the water and oil skin dough into about 16g each, and divide the pastry dough into about 9g each. Cover with plastic wrap all the way to prevent it from drying out
• Flatten the water and oil skin, place the shortbread in the middle, wrap the shortbread completely, and knead it into a ball with the mouth facing down.
• After everything is wrapped, remember the order of the wrapping, and start rolling from the first one.
• Flatten the dough and roll it into a beef tongue shape. Before rolling, proof enough time, the dough is soft, easier to handle, not easy to crack
• Then roll it up from bottom to top, put it down, cover with plastic wrap and relax for 15 minutes.
• Roll the noodles upward, and gently press with your fingers.
• Roll it out again, slightly longer than the first beef tongue shape, roll up, close the mouth down, and relax a little.
• Take out one, close it up, and press it with chopsticks in the middle of the dough roll.
• Pinch the two ends and press it in the middle, and press it flat, making the surroundings a little thinner and the middle a little thicker.
• Wrap the frozen rose filling into the dough, and put it down after wrapping. When wrapping rose fillings, you must tighten the mouth tightly. The sugar in the fillings will melt under high temperature. If the skins are not tightly pressed, the fillings may be exposed when baking.
• Wrap everything and put it in a baking tray, squeeze gently, and preheat the oven at 180°C.
• Add a small amount of water to the red pigment and put in a few sheets of kitchen paper.
• If there is a seal, you can directly print the pattern in the middle of the cake, if not, you can use the chopsticks to mark the pattern. Use toothpicks to pierce a few holes on the surface to prevent it from bursting during baking
• Put the flower cake in the oven and bake at 180°C for about 25 minutes. Adjust the temperature and time according to the temper of your own oven
• Take it out directly after baking, and the rich rose flower cake is ready.
• finished