Sugar roses

By VicentaLakin

Sugar roses
It's a popular practice to add pickled roses in baked pies or steamed bouquets in the northwest, and the freshly baked fragrance is very attractive. Back in the northwest, you always bring back some flowers for the people around you, you eat them, you eat them, you eat them, you eat them. And this time I thought about moving the bouquet home and using my little oven to make this Western food that makes people think about it. It's bigger than the usual workshop, and you have to eat it. It is much more flexible to produce in one ' s own home, to use a serial model without flowers, and to match its size naturally. 500 grams of flour just made 18 little flower models, which are cute, mostly made without losing any taste. Because it's good material, it's better to taste, it's soft in it, it's very good to eat with the scent of roses

Recipe Recommendations

  • extra refined flour 500 grams
  • milk 157 grams
  • light cream 86 grams
  • eggs 78 grams
  • butter 43 grams
  • white sugar 21 grams
  • salt 5 grams
  • fresh yeast 9 grams
  • cooked flour 60 grams
  • sugar rose 90 grams
  • corn oil 80 grams

Steps for Sugar roses

  • Make Sugar roses step 0
    1
    Flour in a frying pan
  • Make Sugar roses step 1
    2
    Put it in the container
  • Make Sugar roses step 2
    3
    Raw sauce raw materials: 60 g sugar roses and 90 g corn oil for corroded surfaces. 80 g sugar roses and corn oils evenly mixed in containers
  • Make Sugar roses step 3
    4
    It'll be sugar rose sauce
  • Make Sugar roses step 4
    5
    All the materials except butter are placed in the mixer
  • Make Sugar roses step 5
    6
    When you can pull it out
  • Make Sugar roses step 6
    7
    Softened butter
  • Make Sugar roses step 7
    8
    Keep mixing and pull out the film and the face
  • Make Sugar roses step 8
    9
    Take out the noodles with a couple of pressors
  • Make Sugar roses step 9
    10
    it ends up about 4 mm thick
  • Make Sugar roses step 10
    11
    Put rose sauce on it
  • Make Sugar roses step 11
    12
    Scroll it in the right size. It's the size of the mold you use
  • Make Sugar roses step 12
    13
    It's not like I'm going to have to do this
  • Make Sugar roses step 13
    14
    Take two pieces together
  • Make Sugar roses step 14
    15
    A little stretch back and together
  • Make Sugar roses step 15
    16
    It'll be a flower in the next twist
  • Make Sugar roses step 16
    17
    Put butter on it
  • Make Sugar roses step 17
    18
    Put the flowers in there
  • Make Sugar roses step 18
    19
    The oven fermentation function ferments for about 40 minutes, while keeping a bowl of hot water wet at the bottom of the oven
  • Make Sugar roses step 19
    20
    The fermented bouquet
  • Make Sugar roses step 20
    21
    Spoiling egg fluid. Watch out for the skin only
  • Make Sugar roses step 21
    22
    The oven is 180 degrees medium level for 25 minutes
  • Make Sugar roses step 22
    23
    The surface is golden
  • Make Sugar roses step 23
    24
    When you're out of the oven, you take the bouquets out of the molds and dry them
  • Make Sugar roses step 24
    25
    Done

    • Sugar roses Make Tips

    YOUNG'S HEART: 1. THE MIXED FACE OF THE FACE IS PRESSURED TO KEEP THE AIR IN THE FACE OF THE FACE, AND IT IS THE SAME WITHOUT THE HAND OF THE FACE OF THE FACE. 2. BUTTER MUST BE SOFTENED IN ORDER TO BE INTEGRATED WITH THE NOODLES, WITH 5 GRAMS OF DRY YEAST WITHOUT FRESH FERMENTATION. 3. VEGETABLE OIL CAN ALSO BE PAINTED IN MOULDS WITHOUT THE USE OF BUTTER, WHICH IS BETTER NOT ONLY FOR GUARD STATIONS BUT ALSO FOR FOOD. 4. IF THERE WAS NO CREAM, IT WOULD BE BETTER TO REPLACE IT WITH 70 GRAMS OF MILK. FLOUR CAN BE EITHER DUMPLING OR ORDINARY FLOUR, BUT NOT LOW-BANDED FLOUR. 6. IF YOU STILL DON'T HAVE TO DO ANYTHING, IT'S OKAY. DIY'S PLEASURE IS THAT EVERYONE IS DIFFERENT。

    Recipe Categories

    Recipe recommendation