玫瑰花饼 大家好!我是面点师耿彪。 Hello everyone ! I am a pastry chef zheng Biao . 今天我们要做鲜花玫瑰饼。 We are going to make fresh rose flower flakey pastry cake today. 这个鲜花玫瑰饼啊,从清朝康熙年间就有了 This rose cake was first made in Qing dynasty Kangxi era. 康熙皇帝特别注重养生,所以他就命令御膳房的厨师用鲜花给他制作点心 Emperor Kangxi focused on his health. He ordered his chefs to make desserts with fresh flowers. 每逢重大节日的时候啊,一定要有鲜花玫瑰饼。 This cakes must always be served on major event days. 这个规定一直延续到清朝慈禧那个年代。 This rule continued until Cixi era. 因为慈禧老佛爷呢,她也鲜花用鲜花入膳。 Emperor Cixi also liked to put fresh flowers in to her food. 食用鲜花可以美容养颜。 She believed eating fresh flowers would keep her beautiful 今天我们做的鲜花玫瑰饼,打破了传统,用到了多力浓香花生油。 Today we are going to make this rose flower cake with peanut oil. 花生油和玫瑰酱混合以后可以更好的起到美容养颜的作用,所以呢,它的口感也是非常的棒 The combination of rose flower jam and peanut oil gives a better result for health and beauty. Also the texture is very good. 首先我们来介绍一下食材 Firstly we introduce the ingredients 多力浓香花生油、中筋面粉500克分成两份 DuoLi ( brand name) fragrant peanut oil, plain four 500 g separated to two evenly parts 鲜花玫瑰酱150克、水130克 fresh rose flower jam 150g , water 130g 首先第一步,我们先称一下这个油 First step we are going to weight the oil. 做点心都是有配比的 When making desserts you always need to be precise about the quantity in the recipes. 100 克油放火上烧热 Heat 100g oil in the sauce pan 接下来呢,把一半的250克的面粉过一下箩 Meanwhile sift half of the flour in to a big bowl 把油烧到6到7成热 When the oil is 60 to 70 % hot, pour it into the sifted bowl of flour 这个是今天的关键,用素油更健康也更养生 This is the important part. Using vegetarian oil is healthier 今天采用这个花生油,它闻起来会有淡淡的花生香 We are using peanut oil today, you can smell the fragrance of peanut. 成团之后把它放到面板上 Mix oil and flour until it forms a dough, put the dough on the working board 用手轻轻搓一下让它更光滑, 揉光之后放一边 Kneed it for a few times until it is smooth then set it aside. 我们来做水皮,把另外一半的面粉过一下箩,放案板上 Now we are making a water dough, sift the other half of flour onto the working board 过箩之后,它口感更好,吃起来也更加细腻 sifted flour gives you better texture and tastes more delicate 放75克多力浓香花生油,直接倒入面堆里 Pour 75 g peanut oil into the flour 加入提前称好的130克水 add prepared 130 g water 给它慢慢的活成团 gradually using fingers mix the dough 做这个油心点心,水皮一定要稍微软一点 To make this puff pastry dessert, the water dough must be soft 这样出来的点心口感才能好 The cake will taste good 因为清宫里的点心讲究都非常高 In the Qing palace everything needed to be perfect 皇上们吃的时候都要求入口即化 It has to melt in the mouth when the emperor eats it 我们把它摔光之后呢,放一边醒10分钟 Now we kneed the dough until smooth then set it aside for 10 minutes 面粉醒得差不多了,案板上撒上点薄面 现在开始开酥 When the dough is ready, dust some flour on the working board 先把它按扁,中间厚四圈薄 Flatten the dough with hands first, make thicker in the center, thinner on the edges 这是水皮,然后把油心放进去,拿起来,一团,用水皮把油心均匀包裹一下,然后用包包子的手法给它包住 Then put the oil dough in the center of flattened water dough, using two hands to work the water dough around oil dough until almost covered it, seal the top like making buns 这个点心开酥特别简单,按薄,擀成长方形的片, It is easy to make the pastry, flatten the dough , roll the dough into a thin rectangle , 给它叠成日字形,就只叠一次就可以。 then fold the right Third to the middle third then fold the left third on the top 第二次我们再给它擀平,同样的方法,擀成长方形的大片 Repeat this process once more 上面多余的一块给它刮掉 Cut the extra top 然后从上到下卷起来, 看吧这里有个边,这个边挨着案板,我们给它按扁, Then roll the dough into a cylinder then flatten it. Sealed side down 我们给它揪剂儿,这个剂儿呢大概是20克左右一个 Then pinch off lumps about 20 grams in size. 接下来,包馅儿,把馅儿放在里面收口 包住,揪掉一个小面头,这就是一个 轻轻按压, Now we can fill the filling, take a small dough sealed side up, flatted with palm put a teaspoon filling in the center, seal the top, take the extra off, lightly flat it with sealed side down 因为是皇上吃的,不能做太大,几乎是一口一个,太大了吃起来也不方便,而且这个点心不能切块 They were made for emperors, they can not be too big, you can’t cut it either. Making bit size is perfect. 好了,这个玫瑰饼我们给它加盖完印章, Okay we put stamp on top of cakes 然后烤箱预热180度,直接放进去,烤12-15分钟, Put in pre heated 180 degree oven bake for 12- 15 minutes 来 鲜花玫瑰饼 Here we are - fresh rose flower filling cakes