Rose Sauce Biscuits
1.
Put the rose flower sauce, coconut paste, glutinous rice flour, and honey in a clean pot
2.
Put on disposable gloves and mix well, put in the refrigerator to prepare
3.
Put all the ingredients of the oil crust into the bread machine, start the dough mixing program, time 20 minutes
4.
After kneading the dough, wrap it in plastic wrap and put it in the refrigerator for half an hour
5.
Mix the ingredients of the pastry, wear disposable gloves and slowly knead the dough
6.
Prepare the shortbread, cover with plastic wrap and set aside for later use
7.
Divide the fillings of the rosette sauce into 11 equal pieces, slightly round them and set aside for later use
8.
Wrap the shortbread with oily skin and squeeze it tightly
9.
Roll out the dough into a large and thin dough
10.
Fold into 3 folds like a quilt, repeat steps 9 and 10 3 times
11.
Finally rolled into a big pie crust
12.
The dough is rolled from bottom to top into a long strip of dough. For the convenience of taking pictures, I put it in a U-shape
13.
Divide the dough equally into 11 portions
14.
Take a dough and flatten it
15.
Wrap the rose stuffing in like a bun
16.
After wrapping, squeeze it tightly and close it downward
17.
After all the dough is stuffed, put it in the baking tray and gently flatten it, brush with a layer of egg liquid, and preheat the oven to 160 degrees.
18.
Put the whole pancake in the oven at 160 degrees and bake for 40 minutes. Cover with tin foil in time after coloring
19.
Let cool after baking, the color is very even
20.
It's not bad to break one with your hand, the stuffing inside is very greedy
Tips:
1. If you like the texture of the biscuits like meringues, you can use meringues to make them
2. The ratio of pie crust to filling is 5:2, which can be adjusted according to your own preferences
3. In addition to matching with coconut paste, rose sauce can also be matched according to your own preferences.
