Rose loaf
By VicentaLakin
The roses are the fruit of Yunnan, an ancient palace snack, the skin of the soothing and the fragrance of the fragrance
Recipe Recommendations
- Medium gluten flour 130 grams
- lard 40 grams
- white sugar 10 grams
- water 60 grams
- rose sauce 240 grams
- Cooked glutinous rice flour 80 grams
- low-gluten flour 80 grams
- sweetening
- roast
- several hours
- senior
Steps for Rose loaf
1
Combining rose sauce with fine rice powder。
2
The oily material was placed in the bakery, rubbed into the membrane and set for half an hour。
3
Comfort materials are mixed, rolled in clusters and frozen in the fridge for half an hour。
4
On average, the roses are divided into 16 pieces, rolled round and frozen in the fridge。
5
Split the tarp and the soak into 16 rolls。
6
Pack the soak in the tarp。
7
Roll round, cover the film for 15 minutes。
8
One by one。
9
Vertically curled up, covering the film for 15 minutes。
10
Again。
11
Roll up, cover the film for 15 minutes。
12
Turn both sides of the peel to the middle。
13
Open up。
14
Pack it in, roll it, push it。
15
Roll round, a little flat。
16
Put it in the oven and print the pattern on the surface with color。
17
It was placed in the middle of the oven at 140 degrees of fire and fired 130 degrees and 20 minutes, turning midway。
18
The cake will be ready when the drum starts。
19
The finished chart。
20
The finished chart。
21
The finished chart。Rose loaf Make Tips
1. To adjust the quantity of water in the oil coats to the watery nature of flour. When the temperature is high, the tarp must be frozen. 3. Each process should have sufficient static time to be easily confused. 4. Adjustment of the roast temperature to the individual oven properties. The cakes are ready when they start to drum up, or they are easily exposed. 6. This would make 16 entries。