Rose Crisp brown sugar filling(mei gui su ma hong tang xian )

Rose Crisp brown sugar filling

Introduction:

"Amazing ice meat. Almost forgotten ice meat. The brain was amused. From the moment of preparing materials, I threw the ice meat out of the plan, and I didn't remember it until the end of preparation. At the end of the process, I feel almost delicious. Should I add some brown sugar? At the moment when the heart was moving, the body was not moving, and the electric light flashed, the frozen meat hidden in the refrigerator did not know how to activate the sleeping brain nerve, so it immediately turned, took out the frozen meat, and mixed it in the basically finished stuffing. At that moment, the smell captured by the sense of smell is transmitted to the brain. Yes, it is! Try again. Oh, no more sugar. It's wonderful ice meat. At this moment, I finally fully understand why it always appears in the stuffing of moon cakes. "

Production steps:

Step 1: Materials

Step 2: stir fry crisp hemp seeds until fragrant

Step 3: dice sugar wax gourd

Step 4: put 110g crispy hemp seeds into the cooking machine

Step 5: beat to fineness

Step 6: pour the beaten flaxseed powder and the remaining 25 grams of flaxseed into a bowl and mix well

Step 7: add the broken brown sugar and mix well

Step 8: add rose sauce and sugar wax gourd, mix well

Step 9: add the cooked flour and mix well

Step 10: add corn oil

Step 11: grasp well

Step 12: pour in the chilled meat

Step 13: grasp well until it can be kneaded into a ball

Materials required:

Suma seed: 135g

Rose sauce: 15g

Brown sugar: 115g

Sugar wax gourd: 35g

Iced meat: 35g

Cooked flour: 15g

Corn oil: 5g

Note: no corn oil can be replaced with colorless and tasteless salad oil. Corn oil is mainly used to adjust the dry and humidity of filling. If the mixed filling is easy to be squeezed into a ball, no oil can be added.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: sweet

Chinese PinYin : Mei Gui Su Ma Hong Tang Xian