#aca烤明星大赛#love Rose Small Cakes

by salila82

5.0 (1)

Favorite

1

Difficulty

Hard

Time

2h

Serving

2

An impressive dessert is not only eye-catching in appearance, but also very important in taste. If you do both of these points, then this dessert is a success. Today’s method of making this pastry is Chinese-style pastry. The pastry uses Western-style butter instead of Chinese-style lard. The peculiar smell of lard is missing, and the flavor of milk is added, which can be regarded as a very good choice for friends who don't like lard. After baking, the color of the puff pastry is much tenderer than before baking. The outer skin is as thin as cicada wings, the layers are distinct, and the heart is sweet, not greasy and not greasy. I highly recommend it to everyone. "

Ingredients

77g Medium Powder
25g Anjia Butter
30g Hot Water
10g Soft White Sugar

Buy on JD Buy on Amazon
2g Red Yeast Powder
102g Rose Bean Paste
60g Low Powder
40g Glutinous Rice Flour
20g Powdered Sugar

#aca烤明星大赛#love Rose Small Cakes

1. Put all the water skin materials together to form a dough.

2. Knead until it can pull out the film, and wake up for an hour.

3. Dice the butter, sift into the low flour, knead the flour and butter with your hands.

4. Make a dough and wake up for an hour.

5. When proofing the dough, make mochi: glutinous rice flour, icing sugar, hot water, mix well, and steam for 15 minutes.

6. Divide mochi into 4 grams each and sprinkle with cooked glutinous rice flour to prevent staining.

7. The rose bean paste is divided into 6 grams each. Bean paste buns with mochi.

8. Close your mouth.

9. 8.4g/piece for oily skin, 5g/piece for shortbread. Divide into 17 equal parts.

10. Shortbread wrapped in oil skin.

11. Roll it out.

12. Roll up and wake up for ten minutes.

13. Roll it out for the second time.

14. Roll up and wake up for ten minutes.

15. Flatten and wrap in mochi bean paste.

16. Close the mouth down and arrange it into a heart shape with your hands.

17. Hot air in the middle of the oven, 180 degrees, about 15 minutes.

18. The color after baking is more beautiful.

19. The crispy skin and the sweet heart of Q Heart are really delicious, highly recommended!

Comments

Sign in to comment

Similar recipes

Diced Pork Bun recipe

Diced Pork Bun

Medium Powder, Pork Mash, Eggplant

Fried Dumplings with Celery and Pork Stuffing recipe

Fried Dumplings with Celery and Pork Stuffing

Medium Powder, Pork Filling, Celery

Carrot Walnut Cake recipe

Carrot Walnut Cake

Medium Powder, Low Powder, Cinnamon Powder

Steamed Dumplings with Minced Meat, Egg and Shrimp Skin recipe

Steamed Dumplings with Minced Meat, Egg and Shrimp Skin

Medium Powder, Noodles, Egg

Scallion Egg Pancake recipe

Scallion Egg Pancake

Medium Powder, Egg, Plain Water

Chinese Savior Crepe recipe

Chinese Savior Crepe

Medium Powder, Mung Bean Noodles, Water

63g Cantonese Bean Paste Mooncake recipe

63g Cantonese Bean Paste Mooncake

Invert Syrup, Jianshui, Peanut Oil

Scallion Pancakes recipe

Scallion Pancakes

Medium Powder, Warm Water, Lard