♪ The golden rose ♪
By VicentaLakin
I was born in Xian and grew up in Xian, but my ancestors were in Hebei. In the early stages of liberation, grandfather took the task of travelling from Tianjin to Sian to participate in the construction of the Great North-West. The 3546 plant of the Chinese People ' s Liberation Army, which belongs to the Ministry of Logistics, was created with the participation of the grandfather. The father and mother spent their childhood at Hebei's home, and since the 1950s they have come to Xi'an to study and work for more than 60 years, and more than half a century of contact with their relatives has been uninterrupted. In times of economic hardship, the father and mother often send money to their relatives, and every time they reach their old age, relatives of the family of Hebei's specialty - golden date. Mother used these golden dates to steam us。
Recipe Recommendations
- flour 500 grams
- Laojiao noodles 100 grams
- golden silk jujube appropriate amount
- alkali noodles appropriate amount
- sweetening
- steamed
- three-quarters of an hour
- simple
Steps for ♪ The golden rose ♪

1
The old yeast is made into little pieces。
2
With bubbles。
3
Roll in flour。
4
Shine the light。
5
Goldy dates for four hours。
6
Boil it in open water for 20 minutes。
7
Get the tar out。
8
The mask is fermented for several hours to the inside and out into a beehive。
9
A proper amount of alkalin flour and flour is placed on the board and the hair is poured over the board。
10
We're going to placate the noodles and the alkalines。
11
Split the noodles into five agents。
12
Scratch the agent like a bun。
13
Five agents are all covered。
14
The agent flattens into an elliptical pie。
15
Put a few golden dates on the side of the cake。
16
Close the other half。
17
All of them, in turn。
18
The tank was painted with oil, placed in the date sheet, and covered for 15 minutes. Into the boiler for 25 minutes. Shut the fire for three minutes。♪ The golden rose ♪ Make Tips
This time, I used old dough starter and let the dough ferment for 8 hours, and it rose quite fully. In summer, the time needed would be shorter. With the same amount of flour, using more old dough starter shortens the fermentation time. Conversely, it takes longer.