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玫瑰盛开ROSES IN FULL BLOOM

玫瑰盛开ROSES IN FULL BLOOM

【面团材料】
低筋面粉350克、双发发粉1½茶匙、即发酵母6克、咖啡冰糖80克、温水125毫升、淡奶50-65毫升、栗米油35克

【清香水】
香茅4-5枝(拍扁)、班兰叶4-5片、清水

【做法】
1 把所有面团材料混合。
2 用温水溶解咖啡冰糖,然后加入淡奶,搅拌至糖完全溶解。
3 把咖啡冰糖液体加入粉料里,继续搅拌。加入栗米油,搓成光滑有弹性的面团。
4 覆盖面团,让它醒发至双倍大。
5 将面团分成小块,搓圆,再擀扁成圆形。
6 将每5片小圆面团交叠排成一排。
7 然后从一端卷起至另一端成圆筒状,从中间切成两块。
8 切口向下,然后小心把花瓣掰开,成玫瑰盛开的形状,放在杯子蛋糕模具里。
9 蒸炉里煮开清香水,放入玫瑰包子,蒸8-10分钟至自然花开状即可。

【BASIC DOUGH INGREDIENTS】
350g low protein flour, 1 ½ tsp double-action baking powder, 6g instant yeast, 80g Coffee Rock Sugar, 125ml lukewarm water, 50 – 65 ml evaporated milk, 35g corn oil

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【FRAGRANT STEAMING WATER】
4-5 lemongrass (bruised), 4-5 pandan leaves, water for steaming

【METHOD】
1 Combine basic dough ingredients in a mixing bowl.
2 Dissolve Coffee Rock Sugar in lukewarm water then mix in evaporated milk until sugar dissolves.
3 Add liquid into the basic dough ingredients. Combine to form a dough. Add corn oil then knead until smooth and elastic.
4 Cover the dough and leave to proof till it doubles.
5 Divide dough into small balls and roll out each ball until flat and circular.
6 Lay out every 5 flat round dough in a row, overlapping them slightly.
7 Starting from one end, roll up the overlapping circles. Cut the roll cross-wise into 2 equal parts.
8 Place each half cut-side down into a cupcake liner. Gently open the edges of the roll to resemble the petals of a blossoming rose.
9 Steam over the fragrant steaming water on high heat for 8 – 10 minutes until cooked and the roses completely opened.

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