Rose florist
By VicentaLakin
the spring is the season of recovery, the blooming of flowers, the fragrance of birds everywhere, and the feeling of spring. this year, my friend's rose garden has brought me two fresh roses, and the petals are wearing dew, and the smell of the fragrance makes me feel like i can't stand this beautiful rose without it. hey hey, let's make the best of the best roses! of course, before you make roses, you'll have to make roses. 'cause most of the pies are made with the freshest rose candy! in my last journal, rose sugar has a popular link at http://home.meishichina.com/space-429061-do-blog-id524725.html
Recipe Recommendations
- Oil skin: medium powder 200 grams
- Oil skin: white sugar 20 grams
- Oil skin: Lard 50 grams
- Oil coating: warm water 60 grams
- Crispy: Low powder 135 grams
- Crispy: Lard 67 grams
- rose sugar 350 grams
- Cooked glutinous rice flour 100 grams
- cooked white sesame seeds 20 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Rose florist
1
Get ready for rose candy. Combining all materials of the material. Made into rose flowers。
2
A total of 20。
3
Oil-coated materials are evenly mixed and fresh bags are put in freezers or room temperatures are loose for 30 minutes。
4
The soufflés are packed in a conservatory bag in a freezer or room temperature is loose for 20 minutes。
5
The latter two groups were divided into 20 groups。
6
One for oil, a little flattening, and a souffle。
7
The tiger closes its mouth and surrounds the tarp。
8
Keep it tight and shut down。
9
(b) A little flattening of the greasy oils, which will be elliptical from the middle to the two ends
10
It's coming up, and it's coming up。
11
In 15 minutes。
12
(b) A slight flattening of the hand and an elliptical formation from the middle to the two ends
13
Scroll up from below。
14
Shut your mouth down and relax for 20 minutes。
15
Take loosely fertilized oil, close the mouth up and press both ends to the middle。
16
Round, wrap it in。
17
Shut up down。
18
Press flat. With chopsticks in red color, one red in the middle。
19
Get in the preheat oven, 170 degrees, about 20 minutes。
20
Tasty out of the oven。Rose florist Make Tips
If making rose jam for long-term storage, the ratio of fresh flowers to white sugar should be about 1:3. Also, be sure to store it in a sealed bottle that is free of oil and water. For the filling used in fresh flower cakes, you don't need to add too much sugar; a ratio of 1 to 1.5 or 2 is sufficient. Since the storage time is short, it doesn't need to be so strict