Rose sauce
By VicentaLakin
I've always liked my wife's pie, and this time I've received two bottles of rose sauce, so I've changed the old wife's pie, plus two long roses and coconuts, and it's more sweet and rich, and the kids like it! With the new oven, the two floors on the bottom of the pie are evenly colored, and the level of roasting is rich, and the fragrance of the cosmopolitan skin and the sweet teas are hard to eat
Recipe Recommendations
- wheat flour 250g
- corn oil 90g
- white sugar 20g
- warm water 40g
- glutinous rice flour 60g
- coconut appropriate amount
- milk 60g
- butter 30g
- rose sauce 50g
- sweetening
- roast
- an hour
- ordinary
Steps for Rose sauce
1
Getting the material ready
2
Pump first: heat up butter + sugar + milk to melt
3
Powdered into the rice powder, evenly mixed and heated. Status
4
After the fire, add rose sauce and coconuts
5
Just mix it evenly
6
WITH 100 G WHEAT POWDER MIXED WITH 50 G OIL, IT'LL BE SOAK. NOODLES
7
COMBINING 150G WHEAT FLOUR WITH 40G OIL + WHITE SUGAR + HOT WATER, BOTH FLOUNDERS LOOSE FOR 20 MINUTES
8
Take out the two loose noodles, open the tarp, put the sofa on top
9
Pack up the souffle
10
Put it in the face stick
11
Crush one side, fold the other side, wrap it in the fridge for 20 minutes
12
When it's ready, take it out and open it up again
13
Continue to fold and relax for 20 minutes
14
When it's out, you can rip the face open and roll it up from the bottom. Form
15
Sliced into flat pieces
16
Take one of those straight-on-the-trip, put on the rosy pie
17
Wrap it down and flatten it with your hands
18
Get them all back in the oven and get an egg fluid
19
Spill the white sesame and cut the knife with a blade
20
The oven is preheated. It'll be about 25 minutes at 180 degrees
21
DoneRose sauce Make Tips
What I do is a big soufflé, and every step has to be relaxed before the next step. It's better to make a soccer and replace corn oil with pig oil。