Rose florist
By VicentaLakin
Got a test item for the Emperor's oven, that's a pleasure. There's a new oven, and it's empty. I've just come back from Yunnan, and I've been thinking about roses. It took a lot of time to buy a dozen pounds of rose petals in the rose garden to make a thin-skinned bouquet. Kung Fu doesn't have a heart. It's so delicious. I made 30 at once, and those smelly foods gave me clean and clean. I only ate one and a half. I am impressed by your appreciation. I've made roses before, with sugar, and this time with a change of formula, with ice cream and honey. For the sake of the softness of the skin, the recipe for the skin is specially designed for the baker, with a little transformation of the syrup, a little bit of detail, which makes the skin soaks, it really tastes different, and the favorite relatives must have this recipe. The details determine the success or failure
Recipe Recommendations
- rose flower 500G
- rock sugar 500G
- honey 150g
- Cooked glutinous rice flour 100g
- shuipi 600g
- with oily skin 300g
- sweetening
- roast
- several hours
- ordinary
Steps for Rose florist
1
In the past few years, there has been a great deal of change in the world
2
Then it's made of sauce, sealed for two days
3
Add honey and fine rice powder to the pickled rose sauce and mix it into roses。
4
Flour: 350 grams of flour, 100 grams of grapeseed oil, 150 grams of water, conversion of 5 grams of syrup
5
It's got 20 grams of potion and 10 grams of oil
6
The water is covered with oil
7
It's three times in total
8
And then it's folded into a pelt with 40-50 grams of material
9
Squeeze a little bit, put it in the oven。
10
160 degrees preheat for 5 minutes and 18-20 minutes roast
11
It'll just be cool if it's baked。Rose florist Make Tips
1. I used a 2:1 ratio for the water dough to oil dough. I added a little inverted sugar syrup (used for making mooncakes) to the water dough; this gives the flaky pastry a crisp texture. This is a detail pointed out by a pastry chef! 2. The filling should be between 40 and 50 grams. For personal consumption, more filling tastes better, though it makes the wrapping a bit more difficult. Of course, using less filling is also fine.