Rose florist
By VicentaLakin
Today, we make roses and bouquets and try to restore Yunnan's taste, which is said to be very popular。
Recipe Recommendations
- low-gluten flour 150 grams
- sugar 25 grams
- salt 2 grams
- water 45 grams
- lard 70 grams
- Rose filling 300 grams
- glutinous rice flour 60 grams
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Rose florist
1
ALL THE MATERIALS WERE WEIGHED, AND THE OIL-COATED MATERIAL, THE UKOEOU8 COOK, WAS EVENLY MIXED SO THAT IT COULD NOT BREAK OUT THE KNOTS AND RELAX FOR 20 MINUTES BEFORE DIVIDING THE GROUP。
2
the soaks are ploughed with hands, each of the 24g and the 11g。
3
It's full of oil。
4
It's long, it's oxen-shaped。
5
Long roll, short roll。
6
Pump, peg, peg。
7
THE ROSES ARE COATED WITH RICE POWDER, WHICH, IN ADDITION TO BEING EASILY DRIED, HAS THE TASTE OF A Q-BUTTER。
8
each of the casseroles 15g, the plume packs, and the tiger's mouth is tightened。
9
THE GOBIC FAMILY BAKED IT WITH A T38 STOVE OF 143 DEGREES FOR 25 MINUTES。
10
It's cool, it's clear, it's slag。