Rose loaf
By VicentaLakin
Puffy, sweet rose pies。
Recipe Recommendations
- rose sauce 100g
- medium-gluten flour 50g
- low-gluten flour 40g
- lard 37g
- white sugar 5g
- stir-fried low-flour 20g
- sweetening
- roast
- an hour
- senior
Steps for Rose loaf
1
the rose sauce leachs as much as possible of the soup in it, which is called 100 g dry and which is supplemented by 20-25 g cooked low powder. low powder can be slowly made to a tiny yellow with a pan of fire。
2
There's more sauce, a little thin, so try to dry the soup. It's the best thing to do. My sauce is so thin, flour can't be put too much, otherwise it doesn't taste good。
3
50g barbed flour, 17g pig oil, 5g white sugar, 22g water mixed to make oil coats。
4
When you're alive, you're falling and beating and rubbing it out。
5
Until the gloves are rubbed out. It's got pig oil in it. It's pretty easy。
6
It's a 30-minute rejuvenation on a well-painted surface。
7
sofa making: 40g low powder mixed with 20g pig oil。
8
Combination and formation is enough。
9
On average, when the oil surfaces are lax, they are divided into five noodles and five soy noodles。
10
Like buns, put the souffle bread in the water。
11
When it's wrapped, it's squirmed. Don't be too thin。
12
Cover the film in a roll, with the remaining four identical operations。
13
The rolls and rolls open the strips again, so don't be too thin, don't break. From top to bottom in volume。
14
Press both ends of the roll to the centre and turn it into pie。
15
You can wrap it up. It's too thin, but it's soft. It'd be nice to make bean pie。
16
Put your right hand in the mouth a little bit, wrap it up。
17
A light pressure of the hand into a toaster, a small eye on the surface, and an exhaust during roasting to avoid swelling. 160 degrees baked for 25 minutes。