Mother's Day rose roll
By VicentaLakin
It's Mother's Day, and these roses are given to your mother-in-law. Forgive me for wanting to meet the best of your own, but this menu does not have the exact amount of formula. Come on, troublesome, call it. The last noodles are ready, but if they're too soft, they'll have to be added to the flour. Second, it's too easy to use a bakery now and now. It's not good. Let's say, we can't do anything without high technology. It is therefore hoped that you will be able to experience the amount of water added by hand and by pasta, a process that is about three to five times, so that the dry humidity of the noodles can be basically captured. Here are some lessons that I have learned for starters: one, flour, in the form of high flour (bread making, which requires butter, pasta expansion, and less effort with a baker). But I tried to rub my face by hand for half an hour, and it didn't grow, but it tasted good. It's better to use high-fertilizer hair, with a slightly larger amount of yeast than the normal yeast; it's flour (to make buns, pancakes, etc.) and it's a small amount of ordinary yeast hair, such as an Angie yeast. Scratch to smooth, usually for 10 minutes. 500 grams of flour, which is more suitable for the size of a girl's hand, and is not difficult to rub; if there is no ordinary flour, the same weight of high powder and low powder can be mixed and basically similar to that of flour。
Recipe Recommendations
- flour appropriate amount
- sorghum flour small amount
- red rice flour small amount
- qingshui appropriate amount
- yeast appropriate amount
- milk a box of
- sugar appropriate amount
Steps for Mother's Day rose roll
1
Two noodles: white with only sorghum (which was intended for the public, he had three heights and could not eat sweet), red with red flour, milk, sugar, eggs。
2
The fermentation is twice as large, the finger piercing does not shrink, which means the fermentation is successful。
3
Take it out and rub it in smooth. A small amount of hand powder can be added to the middle。
4
The red twigs are thin, and they cut down with a circle. With any other round item, bowl or something。
5
Six pieces, in turn, on the first. Scratch a little white noodle, be a flower, or not. Don't ask why it's six. That's the right amount. One or two more slices, more petals, more full, less thinner. The middle line can light a little water. It's more sticky。
6
Roll, cut in the middle. (Note: All six of the noodles need sticky powder to prevent the petals from sticking together. Put your finger up in the middle of the plate. If it's loose, just a little water。
7
Give the petals a little shape。
8
White and red can also be used interchangeably。
9
Double rose。
10
Two faces, thin. White on top, with red dates。
11
White roll up, pressure down。
12
Red grinders carved shapes。
13
And then the whole white red-tree group. I'm not paying attention here. It's better to put the white mouth together in the red. I can see the shut-down in my space. It's a loser。
14
The same way you do the circles。
15
Carved red, on white thin. You can put a little bit of water behind the shape, add more viscosity。
16
And with a crutches。
17
Turning over, turning the side of the shape down, starting from the bottom up。
18
Water at the mouth, down, and on both sides, and in shape, can be cut right at this time and then cut open。
19
From the last finished product, it wakes up for about 20 minutes, then steams the pot, then steams it for 20 minutes, then suffocates it for five minutes after the fire。
20
After steaming, cut。
21
This way。
22
The finished product。
23
One alone。
24
One alone。
25
One alone。
26
It's finished, no details, and can be reworked later。
27
Previous works。
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Previous works。
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Banana mackerel。
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Previous works。
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Abstract。
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Previous works。
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Previous works。
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Beans。Mother's Day rose roll Make Tips
One and more, about 500 grams each, and it would be better to have more than one third of the coarse grain. It's about 10-20 grams, and it'll be dark and light. 2. With regard to water, which accounts for approximately 85 per cent of the weight of flour (of course, different flour, slightly different water intake), it is essential that water be slowly added, mixed and swirled (the flour is basically adhesively adhesive), and then the water is stopped and the surfaces start rubbing. Three lights for the face rub: handlight, basin light, smooth face. Three, cakes and buns are all fermented. The difference is that they don't have to rub their faces, mix them evenly with chopsticks, and do not need any subsequent plasticization. Water can add the same amount as flour. Like 200 grams of water. That's about it. If you put it in the grinder, you can steam it. 4. fermentation time and techniques: Thermal blankets are fermented in winter. Roast water, fermentation in the oven. fermented in a hot pot and so on. It'll take longer winter, about four hours. The balcony in the summer is fast. I did it the night before, fermented the fridge, woke up in the morning. Five, the first hairy face, once again ventilated, and you'll be able to shape. From the last finished product, 20 minutes is left in the middle for a second fermentation. There's gotta be one, or the rest of the finished product won't come out. Then you'll be able to get a steam pan, 15-25 minutes in size, five minutes in heat, and then you'll be able to eat. There's something wrong with that