#柏翠大赛#yam Rose Cake
1.
Wash the yam and steam it in a steamer, peeled and set aside.
2.
Use a gauze colander to rub the yam into yam mud.
3.
Look at the back of the gauze colander, the yam mud is still very thin.
4.
After rinsing the raisins with clean water, cut into pieces.
5.
Rub the mashed yam, add appropriate amount of rose sauce and raisins.
6.
Grab the filling evenly.
7.
Prepare the filling for later use. Sugar was added when making rose jam, but this time I didn’t add any more sugar.
8.
Prepare the invert sugar sauce.
9.
Add corn germ oil to the invert sugar sauce.
10.
Prepare a small bowl for the soda noodles.
11.
Use a little clean water to dissolve the alkaline surface and turn it into alkaline water.
12.
Pour the alkaline water into the invert sugar sauce and corn germ oil.
13.
Stir all the liquid evenly.
14.
Sift the flour.
15.
Add the sifted flour to the stirred liquid.
16.
Stir it into flour spikes.
17.
Live into dough.
18.
Divide the filling and dough into squeezers of the same size.
19.
Squeeze the noodles into small garden cakes.
20.
Put the fillings on.
21.
Fold the dough upwards to finish wrapping the fillings.
22.
Tuan into a ball.
23.
Pat them into garden cakes and put them on a baking tray.
24.
The upper and lower heat of the electric oven is 200 degrees, and it is baked for 15 minutes.
25.
The dough should be slightly yellow.
26.
Finished product.
Tips:
If the cake crust is soft and waxy, put the cake in a fresh-keeping bag after it cools, and it will taste better after returning to the oil for a period of time.
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