Rose loaf
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 115g
- lard 30g
- white sugar 10g
- water 50g
- low-gluten flour 100g
- rose sauce 220g
- Cooked glutinous rice flour 70g
- peanuts 40g
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Rose loaf
1
Oil-coated foods are placed in bread drums, with a 20-minute start-up and face function。
2
And a bag of fresh meat for half an hour。3
Feeders are placed in containers。
4
It's half an hour of laxity。
5
It's rose sauce。
6
Pump foods are modulated in containers and frozen in refrigerators for half an hour。
7
The loosely pelts and the soaks are divided into ten small groups。
8
Round up the little noodles。
9
Pick up a tarp and wrap it up。
10
It's all wrapped up to cover the membranes for 15 minutes。
11
Take a noodle in a cow tongue。
12
Roll it up and down。
13
All right, let's go。
14
Take a small roll in a thin image。
15
Roll it up and down。
16
All right, let's go。
17
Refrigerated material is divided into ten rounded spares。
18
Take a small roll and press it from the middle with your finger。
19
Put a pate on the skin and wrap it like a bag。
20
Wrap it up and shut it down。
21
It's all set on the baker with oilpaper。
22
Print the pattern with stamped stickers。
23
The oven is preheated 180°C for 25 minutes。Rose loaf Make Tips
The temperature of the oven is determined by the temper of the oven itself and the average temperature is between 170°180°。