#炉美食# Rose Soft European Bag
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
I have also made rose sauce myself, which is a big bottle. Later, it was discovered that with the passage of time, the previously bright rose gradually faded into a dull sauce color. I didn't feel any surprise when I fell on the word "sauce". Maybe, it's called time. However, this bottle of rose jam has refreshed the impression of rose jam in the past. Although most of it is hidden by the label, the unobstructed part of the square glass bottle still reveals its surprise-the purple rose is still so bright, especially the juice attached to the inner wall of the glass bottle, which looks particularly amazing.
Such a bottle of rose sauce, although the original name on the label was called "rose filling", it was not intended to be used as filling. A few days ago, I saw a rose soft oatmeal. Will such a gorgeous rose jam make the bread beautiful? However, there is a bit of regret to reconcile the dough. In fact, brown sugar can be used. Such a deep and heavy old brown sugar, although only a little bit, is enough to conceal the gorgeousness of the rose.
The brown dough does not seem to have anything to do with roses, and the scattered rose petals in the dough have long lost their original vividness. Only when you are fiddling with the dough, will the smell of roses come out. Even after baking, it never disappeared.
Holding it in his hand, his appearance is plain, and the fragrance of the rose is only faintly scented. When I entered my mouth, I only felt the fragrance. I drilled every hole in the mouth cavity and spread out along the passage. . . . "
Such a bottle of rose sauce, although the original name on the label was called "rose filling", it was not intended to be used as filling. A few days ago, I saw a rose soft oatmeal. Will such a gorgeous rose jam make the bread beautiful? However, there is a bit of regret to reconcile the dough. In fact, brown sugar can be used. Such a deep and heavy old brown sugar, although only a little bit, is enough to conceal the gorgeousness of the rose.
The brown dough does not seem to have anything to do with roses, and the scattered rose petals in the dough have long lost their original vividness. Only when you are fiddling with the dough, will the smell of roses come out. Even after baking, it never disappeared.
Holding it in his hand, his appearance is plain, and the fragrance of the rose is only faintly scented. When I entered my mouth, I only felt the fragrance. I drilled every hole in the mouth cavity and spread out along the passage. . . . "
