Preparation: break the rose, take it out and soak it in hot water for later use; Cream softens at room temperature; Squeeze the flowers and bag them for later use.
Exercise:
1. Beat the cream with sugar and salt, then add the eggs in turn and continue to beat well;
2. Mix in rose water;
3. Sift in the low flour and baking powder and mix well.
4. Put it in a flower-squeezing bag, extrude the pattern on the baking tray, and put it in the lower layer of the preheating oven. It will turn golden at 180 degrees for about 20 minutes.
(Rose candy) Ingredients: 2 roses.
Seasoning: sugar 100g.
Practice: First, pick the petals of the rose one by one, wash them and dry them.
Then, put a little sugar at the bottom of the bowl, a layer of rose petals, a layer of sugar and a layer of flowers.
Finally, mash until the flowers and sugar are integrated (it is best to put them in a sealed glass container or eat them as soon as possible, otherwise the container wall will be dyed red after a long time and it will not be easy to clean).
Ingredients: 200 grams of high-gluten flour and 50 grams of low-gluten flour.
Accessories: 3 grams of yeast powder, 0/0 grams of milk powder/kloc, 25 grams of eggs,
Seasoning: 3 grams of salt, 0/35 grams of water/kloc-,25 grams of butter.
Practice: Except butter, put all the ingredients together and knead into dough. /kloc-after 0/5 minutes, add butter and knead out the fascia (I use a toaster and a toaster). Ferment in a warm place.
Divide the dough after basic fermentation into 20g/ sheet, knead and relax for15min.
The loose dough is rolled into a circle, staggered in groups of four, and rolled into a roll from the top sheet.
Cut the dough into two equal parts, put it face down in a mold or baking tray, and decorate the roses with stamens. I use preserved fruit. Carry out the final fermentation in a warm and humid place.
Finally, after the fermentation, brush the egg liquid on the surface, put it in an oven preheated to 180℃, and set the middle fire to 15 minutes.