[Rose Crepe]: Give people the fragrance of roses in their hands

Overview

I have always been stubborn and Ah Q believes that the most important thing about food is taste. However, we have to admit that food with beautiful shapes is often more eye-catching and makes people more appetizing. Maybe many people will say: Only professionally trained chefs can create those exquisite shapes. Yes, I thought so before. But through this Sina Jiuzhou Banquet event, I realized that there are many folk masters, and the skills of some seniors are not inferior to professional chefs. Only then did I understand that it had nothing to do with professionalism, but only whether I had the real intention to do it. Many simple foods, with a little thought, can transform the humble ugly duckling. Today’s rose crepe is actually a small attempt of mine, inspired by the rose buns I’ve seen. I know it's not perfect and there are many areas for improvement, but I still love it. Rose crepe, for you who also love roses~

Tags

• snacks
• dessert
• children
• valentine's day
• french cuisine
• egg
• kewpie salad dressing
• low gluten flour
• red food coloring
• unsalted butter
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Make the crepes first. Prepare all the ingredients for making crepes, including low-gluten flour + salt, mix and sift 2 to 3 times in advance;

   

2. 2 Beat the eggs + sugar until the sugar is almost dissolved. Eggs are best at room temperature;

   

3. 3 Add warm milk and stir evenly;

   

4. 4 Add food coloring and stir evenly;

   

5. 5 Melt the butter into liquid, add it to the egg mixture while hot, and continue to stir evenly;

   

6. 6 Mix the liquid mixture with the powder and stir until there are no powdery particles;

   

7. 7 Cover with plastic wrap and refrigerate for at least 1 hour or overnight. I left it overnight;

   

8. 8 The next day, take out the crepe batter and mix well again (the batter at this time may be slightly thicker than before it rested, this is normal). Heat the pot over medium-low heat until you can feel the heat that is not scalding when you place your hand 5cm away from the pot (the pot must not smoke), add a spoonful of powder paste (the big spoon we usually use to drink soup, about 30ml);

   

9. 9 Shake the pot to spread the batter evenly on the bottom of the pot, heat over low heat until the crepes in the pot bubble and the edges of the crepes begin to become slightly dry and crusty;

   

10. 10 Turn to low heat and use a spatula to draw a circle around the edge of the crepe to separate the edge of the crepe from the pan;

    

11. 11 Slowly lift up the crepe with both hands and quickly turn it over. If the temperature is right, you can see that a lace-like pattern has appeared on one side of the crepe;

    

12. 12 After continuing to heat the other side for 10 seconds, place the crepe on a cooling rack, cool to lukewarm, then cover with plastic wrap or a wet towel. Repeat this process until all the slurry is used. Note that the batter should be re-mixed before spreading the pancakes each time;

    

13. 13 Take 3 round molds of different sizes, I used 11cm, 9cm and 6cm respectively, and carve the crepe into a round shape. The specific quantity is adjusted according to the size of the roses you want to make. I carved 3 pieces of 11cm, 3 pieces of 9cm, and 4 pieces of 6cm;

    

14. 14 Arrange the carved crepes in order from small to large, with the smaller diameter at the bottom and the larger diameter at the top;

    

15. 15 From small to large, roll up the crepe, you don’t need to roll it too tightly;

    

16. 16 At the end, put some salad dressing on it and stick it together;

    

17. 17 On the rolled crepe, you can already see the embryonic form of a rose;

    

18. 18 Cut the rolled crepe in half with a sharp knife;

    

19. 19 Spread some salad dressing on the plate for decoration;

    

20. 20 Place the crepe on a plate, cut side down, and shape slightly to make the petals fluffy. The rose crepe is ready. When eating, it can be paired with yogurt, cream, etc. I personally think it is delicious just with salad dressing~