Honey Glutinous Rice Rose Heart-shaped Small Meal Bag (soup Method)
1.
Make soup; pour sugar and salt into the powder, mix well, pour in boiling water and stir evenly, cool it and put it in the refrigerator for 12 hours before use.
The picture shows the soup that has been refrigerated.
2.
Put all the ingredients except butter and salt into the bread machine. After running a kneading program (the thick film can be pulled out) add salt, and after the salt is kneaded into the dough (about 2-3 minutes) add butter and continue kneading for 30 minutes To the complete stage.
3.
The kneaded lid and the fresh-keeping film are proofed for 30 minutes (I proofed it directly in the bread machine). The proofed dough is taken out and is evenly divided into 8 parts and rounded. Cover with plastic wrap and relax for 15 minutes
4.
Then divide each dough evenly into 6 portions, round, cover with plastic wrap and relax for 30 minutes
5.
Roll the loose dough into a round shape. Stack the 6 parts together, roll up from the bottom, and stick tightly at the closing part to prevent the petals from falling apart during fermentation. (You can also add stuffing, I have some pork floss in it)
6.
Cut it in half from the middle, it’s the shape of the rose. If you need to adjust it, reshape it a bit.
7.
Put it into the mold, and carry out the final fermentation in an environment with a temperature of 36-38 degrees and a humidity of 75%. After the fermentation is 8 minutes full, take out the egg-coated liquid decoration on the surface, and put it in a preheated oven at 180 degrees, the middle layer, and the upper and lower fire for 20 It will be demoulded immediately after it is out of the oven, cool to palm temperature and keep in a tight seal. Eat it within 3 days.
8.
Another kind of garland made of mold~
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