Rose Walnut Fire
1.
Yeast dough: Take 300 grams of flour, add milk, honey, sugar, and yeast powder to make a Sanguang dough, cover it with plastic wrap and leave it to ferment at room temperature. When the dough ferments into a silk nest, which is 2-3 times the original dough size take out.
2.
Hot noodles: Take another 300 grams of flour, boil a pot of boiling water, add the boiling water to the flour, and stir while adding boiling water. When the flour is stirred into large pieces, they will live together to become hot noodles.
3.
Live the hot noodle dough and the fermented noodle dough together to form a smooth dough, cover with plastic wrap for 30 minutes, and let it rest to relax.
4.
Rose walnut filling: Blanch the walnut kernel, peel off the inner skin, chop it, and mix well with the rose sauce, then add some fried white sesame kernels to increase the fragrance, and mix into rose walnut filling for later use.
5.
Let it stand and loosen the noodles into a small agent, roll it into a garden shell, wrap it with rose walnut filling, gather it into a ball, and then shoot the garden cake to make a green dough, and the green dough is smeared with honey.
6.
The honey on the green body is diluted by spraying water and sprinkled with white sesame seeds. The electric oven is preheated at 180 degrees for 5 minutes, and after the green body is put in, the upper and lower heat is 180 degrees, and the oven is baked for 25 minutes.
7.
Bake until the fire is golden brown and out of the oven, the finished product.
