Rose florist
By VicentaLakin
In March, he met high-profile visitors and went home until June, when the roses were bought from Yunnan to make a very expensive bottle of rose sauce, leaving three months to wait, the summer of September was hot, and roses were made for a long time. It's wonderful to have no more taste。
Recipe Recommendations
- rose sauce 300g
- glutinous rice flour 30 grams
- Shuiyoumian appropriate amount
- low-gluten flour 120g
- butter 83g
- sugar 18g
- water
- ghee appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Rose florist
1
The rice powder is cooked。
2
Three months of rose sauce。
3
Powdered rice with rose sauce and evenly mixed。
4
Make the rose fresh, 20 grams a share。
5
A two-hour hiatus of soak oil。
6
The oily pellets were alive for two hours。
7
Water and oil。
8
Pack in the tarp。
9
Packed oil soaking for 10 minutes。
10
It's a big deal。
11
From one head to the other
12
Roll up 10 minutes。
13
Wake up。
14
Long。
15
Ten minutes from head to head。
16
Roll so awake。
17
Wake up from the middle。
18
The round packs into the roses。
19
Wrap it up with a nice print, fire it up and down at 160°C for 30 minutes, and then put on tin paper for 10 minutes。
20
Out of the pot。
21
Cut。
22
Perfect。