1. I heated the frozen raspberries I bought online
2. Pour into the mixing cup of the wall breaker
3. Press the stirring button, the machine starts to work
4. This is the whipped raspberry puree
5. Put milk, eggs, salt, sugar, raspberry puree, rose essence in the mixing bucket (I found the color of raspberry puree was dark, so I added a few drops of rose essence)
6. Then add high powder and yeast
7. The cook machine starts to work
8. After the dough comes out of the film, leave it at room temperature to ferment to double its size
9. Dough fermentation is completed, flattened and exhausted
10. I divide the dough into 20 rounds and let it relax for a while
11. Take a dough and roll it into a circle
12. Cut four knives as shown in the picture, don’t cut through, put the bean paste in the middle
13. One piece is standing up to cover the filling, and the symmetrical side is also standing up to cover the filling
14. One more piece to wrap around, and the last piece is wrapped up to form a rose shape
15. The finished rose packs are arranged in oiled molds
16. Leave it at room temperature to ferment for about 20 minutes, and wait until the flowers are close to each other.
17. Sprinkle dry powder on the surface
18. Put it in the preheated oven and bake at 180 degrees for 20 minutes. Observe the coloring situation at any time in the first few minutes. Cover the tin foil immediately when the color is applied, and then cover the tin foil all the way until it is cooked.
19. Demould after cooling
20. Finished picture
Tips:The surface of the rosette bag can be sifted with powdered sugar, my heart-shaped 10-inch mold, the total amount is 20, I put 18, and finally there are 2 more, and they are baked separately
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