1. Put an egg into the bucket of the bread maker, pour in milk, corn oil, sugar (in the order of liquid first and flour)
2. Add salt, pour in the high-gluten flour, dig a small hole in the middle of the flour, put the yeast powder in the cover, and then add the red yeast rice powder. (Avoid direct contact between yeast and salt to affect activity) Start mixing.
3. The thick film can be pulled out during the dough and expansion stage, and the fermentation will start to double its size.
4. Make glutinous rice balls in the space of the flour fermentation: add glutinous rice flour to the steamed pumpkin puree and form a dough, cut into small uniform agents, and form into smooth small balls.
5. Press the small ball out of the recessed pit and put the bean paste filling.
6. Slowly push up on the tiger's mouth with the palm of your hand to wrap it up and round it, and then roll it into a small long strip.
7. Boil in a pot of boiling water until it floats.
8. Remove the water (anti-sticking) for use.
9. The dough rises to twice its size.
10. Dip your fingers with flour and pierce holes. It will ferment without shrinking or collapsing.
11. Take out the dough and put it on the mat to exhaust.
12. Roll out into thin slices with a thickness of about 3-5 mm.
13. Use large, medium and small flower molds to carve out the petals.
14. The smallest petals are pasted around the glutinous rice balls.
15. Then paste the medium petals.
16. Paste large petals on the outermost circle randomly and place them in the mold.
17. Fermentation again becomes slightly larger.
18. Sprinkle dried osmanthus flowers as stamens in the center, and evenly brush with a layer of cooking oil.
19. Preheat the oven in advance: 170 degrees higher, 160 degrees lower, put on the middle and lower layers, and bake for 18 minutes.
20. Finished picture.
21. The shape is delicate and charming.
22. Blossoming flowers contend with each other.
23. In the colorful spring,
24. It's the season of life,
25. Use delicious food to keep this beautiful fragrance between your teeth and bloom your dining table!
26. Finished picture.
Tips:The ACA oven is used in the recipe. The temperature of each oven is different, please adjust it appropriately.
1. The water absorption of different brands of flour is slightly different. It is recommended to keep a small portion of the pure milk in the liquid part and increase or decrease according to the state of the dough.
2. Put a little oil on your hands to make the dough a few times to make the surface smooth, remove the stirring rod and start to ferment. (The surface of the dough will be very smooth after a few taps with your hands)
3. Dip your fingers with flour to make holes, and it will be fermented without shrinking. (If it collapses, it has been sent)
4. According to weather conditions, if the dough is not fermented enough, it can be extended by 30-40 minutes. The amount of sugar can be added according to personal preference.
