Rose apple rolls
By VicentaLakin
Apple Rose rolls, there's a lot of steps on the Internet, but the detailed formula has never been found, a formula has been worked out, and it's not perfect. After all, for the first time, a few problems have been discovered, and the bricks have led me to tell you that my heart is so simple, and the most important thing is that it's beautiful, and it's easy to get a hand in the field
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Rose apple rolls
1
The apples are cut in half, then split into two slices from the middle
2
The syrup was boiled, the apples were put in, the apples were burned softly, and I didn't say how long it had been in the square, and I cooked and cooked and cooked and cooked. The bad color of a good red apple has changed
3
Butter's room softened, put in flour, watered or milked smooth. How much is that? I don't know! I didn't have it in the original square, but I added it a little bit, but the flour that wasn't sticky when it was rubbed up. It's too much water, too much water
4
SQUEEZE THE NOODLES, THROW SOME DRY FLOUR, AND IMAGINE YOU STING A GIANT DUMPLING SKIN. ATTENTION, THE LENGTH OF THE SKIN MUST BE AROUND 30CM。
5
CUT THE SKIN INTO SEVERAL LONG STRIPS WITH A LENGTH OF 30 CM AND A WIDTH OF 2-3 CM. JUST USE A RULER OR ANYTHING THAT'S STRAIGHT AND PRESSES. WHEN IT'S DONE, PUT THE COOKED APPLES ON THE SKIN, AND YOU CAN PUT FIVE APPLES ON ONE OF THEM, THEN ROLL THEM UP. (AND THEN THE NEXT PROFESSIONAL EDITION FOUND THAT I HAD TOO MUCH OF THIS APPLE PIECE, AND I SHOULD HAVE LEFT IT UP THERE, SO IT WOULD HAVE BEEN MORE BEAUTIFUL
6
It's a map in front of the oven. {\i1 \cH30D3F4}But it's not a failure, is it
7
The oven is 180 degrees and 30 minutes. It's my own timeRose apple rolls Make Tips
For big apples, the redder and sweeter the better; Fuji apples are best, as they have an excellent texture when baked. 100g flour (The original recipe didn't specify the type or amount, so I assume cake flour, bread flour, or all-purpose flour would all work. I used bread flour because I was using it for the pie crust). 30g butter (You can increase the amount if you like a crispier crust). A little powdered sugar or silver dragées (These are available online and are just for decoration; it doesn't affect making or eating them if you don't have them). 200g sugar syrup (I just improvised this, so adjust to taste. Since apples become tart after cooking, the sugar syrup is to add sweetness. I used about three spoonfuls of white sugar and two spoonfuls of honey; by spoon, I mean the small ceramic spoons used for soup).