Rose souffle
By VicentaLakin
I made this little cake myself after eating it in Yunnan. I didn't know it tasted so good that the Yangtze was pushing forward. If you eat a little, you'll get the slag of the skin, the fragrance, the fragrance. The insides are chewing their heads, the morsels are sweet through the roses, they're not tired, they're full of scents, they're full of taste. Roses also have the effect of regulating skin, eating beauty。
Recipe Recommendations
- sugar rose 250 grams
- glutinous rice flour 100 grams
- flour 250 grams
- salad oil 55 grams
- warm water 40 grams
- sweetening
- roast
- an hour
- simple
Steps for Rose souffle
1
The rice powder and the sugar rose are fully even (without dry powder) and are covered with a sugar rose。
2
Put it in the steam pan and steam it for 25 minutes。
3
Take it out again evenly and dry it for backup。
4
The oily oily material was mixed with the soccer material, which was rubbed into smooth watery oily oily oily skins and tary pasta, which remained in place for 20 minutes。
5
The static tarp and soy sauce are divided into eight equals。
6
Pick up a little water-coated noodle, flatten it with your hands, put a little noodle on it, wrap it up。
7
Close the door and turn it into an ellipse。
8
Roll up。
9
Collapse from both sides for 20 minutes (7.8.9 repeated 3)。
10
Quiet noodle, open up。
11
Rose platters into little balls。
12
Put rose pie on the skin。
13
It's like a bagel pie。
14
It's good to keep it down。
15
Brush omelet, white sesame, preheated 180 degrees medium level for about 25 minutes。