Rose flower mooncake
By VicentaLakin
Better pies, better rose petals, more fragrance, as if the bees were dancing between flowers! It's so sweet, it's so soft, it tastes so strong, it's so enjoyable。
Recipe Recommendations
- medium-gluten flour 170g
- fine sugar 5g
- Rose filling 300g
- white oil 73g
- water 45G
- sweetening
- baking
- an hour
- ordinary
Steps for Rose flower mooncake
1
Let's start with oil. And rounded flour to the mat, and a small pit in the middle, which will be white oil. The sugar drops into the pit, rubbing its hands and slowly adding water
2
And finally, it's a smooth pasta
3
And then make the souffle. They're a mixture of barbed flour and white oil, and they're even with their hands
4
It's a smooth pasta
5
It's been over 10 minutes since the oil pasta and the sofa covered
6
the loosely turquoises and the soufflés are divided into 16 g of oil, 10 g of oil, and 15 g of small ball of oil。
7
And then you press the oily noodles on your palms and turn them into pies
8
Pack up a sofa。
9
And then you put your mouth up, and you put your hand on it, and you put your face on it
10
A good long strip starts with the palm of one end。
11
Scroll all the skin into a spiral
12
Once again, the spiraled face is pressed again, and the bars grow
13
Keep rolling from the end
14
When they're all rolled, they'll be covered with laxity for more than 10 minutes。
15
A nice, loose noodle in the form of a tortilla
16
Wrap the roses in there and shut them down
17
Press the edge with two hands and make it a ton. Form
18
When it's done, put it on the grill, put it in the middle of a preheated oven at 190 degrees, set it on fire above, bake it for 30 minutes, bake it up to 20 minutes later
19
Take out the dishes, brush each cake with an egg yolk, and continue to bake till it looks pretty golden