#trust的美#玫瑰斯康

Name: #trust的美#玫瑰斯康
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g milk; 8g Dried rose; 230g Low powder; 6g yeast; 65g butter; 50g Sugar; a little Liquid egg yolk

by Warm hands with hands

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Baking is not a lot, nor professional, and the finished product is also promoted in a small range in the girlfriend circle. This Rose Sikang was made to congratulate my girlfriend on her wedding. As early as when my girlfriend was set for her wedding, she called early and said, "make me some handmade desserts as a souvenir"... After hearing this, I feel good. Happy, happy is derived from such trust is words without any modification! It has been settled over more than ten years with my girlfriends. The place where such a big event as marriage can be useful to me is absolutely pretty! Once again, I emphasized to my girlfriend that it was made by hand, without additives, the preservation time is limited, and the taste also affects... After talking a lot, my girlfriend said, "This heart cannot be measured by any money." A bunch of words were blocked again. Beauty comes from trust! Trust comes from "beauty"! "

Ingredients

120g Milk
8g Dried Rose
230g Low Powder
6g Yeast
65g Butter
50g Sugar
a little Liquid Egg Yolk

#trust的美#玫瑰斯康

1. Warm the milk, put the yeast in to melt. Cut the butter into small pieces and soften at room temperature. In a basin, put the low powder, add sugar and melted butter in it. The dried rose breaks off the small green skin on the outer layer, leaving only the flower, and crushes it by hand.

2. Mix the dried rose with flour, butter, sugar, and finally add a small amount of yeast milk water several times (not necessarily all used up, depending on the water absorption of the flour) as long as the dough is dry and wet, knead until the surface is lightly smooth, not excessive.

3. Roll out the dough to be a little thicker, not too thin. Here, I tried two methods, one is to roll out the dough directly after mixing the dough, and the other is to leave the dough to proof for forty minutes and then roll it out. Both are fine, with different tastes, the former is crispy and harder, while the latter is softer. I think they are all delicious, but I like them.

4. You can use any shape you like, brush the egg liquid 180 degrees on the surface, about 20 minutes.

5. The taste is sweet, with a hint of rose fragrance

Tips:
Heartwarming reminder: Neither my girlfriend nor I particularly like sweetness, so the sugar content is not too much. If you like sweetness, you can add a little more sugar.
Don't add the milk yeast water at one time, add the quantity several times, so as to avoid the dough is too wet or too dry!
Remove the small green skin on the outside of the rose so that the bud has astringent taste!
You can proof the dough a little bit or roll it out and bake it. The taste is different, so you can try it.