Red Rose Crepes
1.
Mix low powder and salt, sieve 2, 3 times
2.
Eggs and sugar, whipped until the sugar melts
3.
Heat the milk to warm
4.
Steamed beetroot juice
5.
Add the red juice to the milk
6.
Pour the red milk into the egg yolk and mix well
7.
Melt the butter while hot, add it to the egg mixture, and stir well
8.
Sift the flour in
9.
After mixing well, wrap it in plastic wrap and refrigerate for 1 hour
10.
Take out the crepe paste after standing, and stir again evenly
11.
Heat a saucepan over medium-low heat and add a spoonful of flour paste
12.
Shake the pot to spread the powder evenly on the bottom of the pot. The crepes heated in the pot are bubbling and the edges are dry. Use your hands to slowly lift up and quickly turn over and continue heating for more than 10 seconds
13.
Pour the crepes on the cold rack and put it to luke warm
14.
Cover the crepes with plastic wrap
15.
Carve out a circle with a round mold. I carved 3 pieces of 11CM, 3 pieces of 9CM, and 4 pieces of 6CM.
16.
Arrange from smallest to largest, with the smallest diameter at the bottom
17.
Roll up the crepes from small to large without being too tight. The end part can be pasted with sauce, I use my own orange jam, can use salad sauce or whipped cream
18.
Cut the rolled crepes into two
19.
This is a flower
20.
Put some jam on the plate to fix the flowers
21.
Put the rose crepes on the jam
22.
Avocado peeled and sliced
23.
Make mosaic
24.
Just decorate it on the plate
Tips:
Low powder must be sieved twice and mixed well before use! It must be done with a small fire!
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