Roses in the desert
By VicentaLakin
The cornflakes and the bottom of the biscuit are far away, like a beautiful rose in the desert! It's so gruesome, so quiet in the sun... and it's so sweet and delicious to have the tomato family's original desert rose
Recipe Recommendations
- butter 50g
- fine sugar 80g
- low-gluten flour 180G
- eggs of 2
- dried cranberries 80g
- cornflakes appropriate amount
- baking soda 1/4 teaspoon
- salt 1/2 teaspoon
- baking powder 1/2 teaspoon
- sweetening
- baking
- several hours
- ordinary
Steps for Roses in the desert
1
After softening of the butter room, the sugar cane was used to eject with an electric egg-pumper to the plume of feathers。
2
The egg fluid is to be broken in fractions and is to be evenly balanced each time and then added again。
3
The cranberry dried into the butter paste, evenly mixed。
4
All powders are fully mixed and sifted into butter。
5
Scratched with a razor。
6
The mixed pasta is packed in a one-time bouquet and squeezed on the top of the grill with the oil sheet。
7
Then you put cornflakes in a piece of a rose petal on the paste (not to be too far from each。
8
It is then placed in a preheated oven of 180 degrees, in the middle layer, for about 20 minutes. You can enjoy it if you're cold。