Chinese Food
Chinese pastry is also romantic -- romantic rose rolls for Valentine's Day
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At the table on Valentine's day, even if it's just plain Chinese pastry, you should try your best to be romantic. It's as if. Even simple and simple people, in this day full of love, have to show something different from others. The little roll with rose sauce. It seems that petals are scattered one after another, and then it's carefully made into the shape of rose. When you bring it to the table on this special day, it will definitely create a tacit atmosphere for the table In addition, because of the effect of rose, small flower roll is not only delicious, but also has the health effect of detoxification and beautification. It's a delicious pastry for all ages~
Cooking ingredients
Cooking Steps
Step1:Mix all materials, knead into smooth dough, place in warm place and fermen
Step2:When the dough is fermented to twice the size, take it out
Step3:Exhaust again, knead and relax for 5 minutes
Step4:The dough after relaxation is elongated, kneaded into a smooth cylindrical shape, and evenly divided into small flour agents
Step5:Roll the dough into dough. Fold the 6 skins together. Align the center line
Step6:Roll up from the bottom. Roll up 6 facial ingredients together
Step7:Cut in the middle. Split in two
Step8:The part that is cut is made into small rosettes
Step9:Spread a layer of oil on the steamer, put in the green rolls, put them in cold water and steam for about 18 minutes. Turn off the heat and simmer for about 3 minutes before uncovering the pan.
Cooking tips:1. Not too much rose jam. It's more beautiful with scattered ornaments; 2. The size of the small flour agent determines the size of the last rose. It depends on personal preferences; 3. The more layers of the dough stack, the more layers of the rose made. But not too much. Otherwise, it's not easy to shape; 4. Apply a layer of oil to the steamer, place the curler and stick the pot. It can also be replaced by steamer cloth. There are skills in making delicious dishes.
