🌸 2 colors of flower rolls, so beautiful that you have to take pictures before you eat 💜💚

Who wants to make a beautiful dessert like this? ❓ 🙋‍♀️

Pandan green bean filling and purple 💚💜 filling

✨ Highlights of this formula:

• 🌺 Beautiful Loop Floral Pattern - Roll-Reed-Roll Technique Made Natural Pattern

• 💜 2 Bright Colors - Lilac from Manlilac, Green from Pandan Leaf

• 🥮 soft dough, little sweet filling - eat not greasy, not too sweet

• 👌 Fine formula - Obviously, every step, a rookie can do it. ❗️

💜 Guan Lilac Oily Fill (For 20-22 Balls)

Ingredients:

• Manlilac 600g (after peeling)

• Sand sugar 150-180g

• Coconut milk 200ml

• 3 tablespoons vegetable oil

• 1 / 4 teaspoon ground salt

How to do:

1. Steaming it purple: Sliced into small pieces, steamed in 20 minutes, until cooked softly (use a fork to dip and fall easily)

2. Shake it smooth: Bring it still hot, add the blender, add coconut milk, sugar, salt, blender until it is fresh purple cream.

• (Premium Step) Filter through the grill for another 1 round so that there are no burrs from it purple.

1.Stirring: Pour it into a Teflon pan, apply a light, stir it until it starts to draw down, and then slowly add vegetable oil to it, stirring it until the filling from the pan is not on hand.

• ⚠️ Be careful: Do not stir too long until it is too dry, because it is purple. If it is dry, the filling will be stiff.

1.Break and Molding: Stay cool and make 40g each

💡 Why it matches the thin dough: it's purple, it's tough and sticky in itself. When stirred with coconut milk, it smells particularly good. When wrapped in soft dough, the dough is attached to the filling. Cut out the "full filling" and the bright purple with the dough pattern.

💚 Pandan green bean filling (for 20-22 balls)

Ingredients:

• Bark green beans (golden beans) 500g (pre-soaking weight)

• 400g sugar

• Intense squeezed pandan juice 1 / 2 cup measure

• 1 / 2 cup vegetable oil

• 1 / 4 teaspoon ground salt

How to do:

1. Nut preparation: Wash the beans thoroughly until the water is clear. Soak the water for 4-6 hours. Steamed on a thin white cloth for 30-40 minutes. Until the beans are cooked soft.

2.Spinning thoroughly: Bring the steamed, ripe beans to spin, combine with pandan juice and sugar until the texture is silky to cream.

• (If wanting to be extra smooth) Filter through the grill again before bringing to stir

1.Stirring the filling: Pour it into a Teflon pan. Use a mild to moderate light. Gradually add the vegetable oil to it a little bit at a time while stirring. Stirring until the filling starts to stick to the pan. And it can be formed into cubes without sticking to your hands.

2.Breaking and Moulding: Scoop the filling, rest in the bowl until completely cold (Do not mold in the heat because the dough will bifurcate), divide 40g each.

💡 Pandan Leaf Scent Technique Clear: Juicing fresh pandan leaves is prettier and more fragrant green than using synthetic flavoring.

🌈 Powder recipe (for 20-22 pcs)

Ingredients:

• Cake flour (red lotus badge) 400g

• 80g icing sugar

• 120ml vegetable oil

• 100ml water

• 2 tablespoons of condensed milk

• Food coloring (purple and green)

How to do:

1.Mix flour, icing, oil, water and condensed milk together.

2. Massage until the dough is silky, not stuck in the hand (if the dough is dried to add water a little at a time)

3. Divide the dough into two parts. Put purple and green. Massage it to a smooth color.

4.Important: Cover the plastic, hold the dough for 30-60 minutes, so that the dough is flexible, thin ironing is not lacking

🌀 Creating a circular floral pattern and wrapping the filling.

Pattern Creation Steps:

1. Divide the dough into cubes of 35-40g each.

2. Use wood to iron the dough into a rectangular sheet "thin, long."

3. Roll the dough sheet from the bottom to the end, into a round stick like a cigar.

4. Grab the vertical paste of the dough and iron it out again and roll it back again (this step will produce a more frequent and beautiful loop layer).

5. Use a sharp knife to cut the center of the dough stick, and you can see the spiral pattern inside.

Filling Wrap:

1.Bring the cut dough in half (18-20g), place face up, whirled pattern.

2. Use rolled wood from the middle, spread out until it is a thin round plate (emphasize rolling the edges thinner than the middle).

3. Place the filling (40g) in the middle and gently gather the dough to close the cork.

4. Gently on the palm, round. The flower is in the middle of the top.

🔥 Baking

1.Warm Oven at 160 ° C

2. Place the pastry on a tray of tallow paper pads. Bake for 15-20 minutes.

3.Tip: Do not bake until the face changes color to sugar. Hurry to remove when the dough is cooked to make the fresh color beautiful.

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There are more questions. Comment below. 💕

Who has accomplished it and tag it to you? I want to see everyone's work ❗️. 🥰

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