The flowers that open to the sun are as bright as the sun, and the colors are full of sunshine. So, it’s raining, it’s no longer important, don’t look up, you know that you are shining...
The pumpkin dough is light, thin, and pressed out of the circle with a teacup.
The pressed round dough piece is cut by an average of 12 knives and not cut in the middle. (Note here: you can cut 4 knives on average, divide them into 4 parts, and then cut 2 knives each time, it will become evenly 12 copies)
Each one will continue to cut two knives, then pinch the three cut strips together to form a sharp corner, cut a piece, and pinch a petal, which is not easy to break.
Then the cocoa dough is calendered, rounded into small rounds, slightly flattened, ready to make the core.
Stick the cocoa flower core in the middle of the sunflower flower and pick a rough surface on the flower core with a toothpick.
The spinach dough is twilight, smashed into thin strips, made into flower rods, and then cut into pieces of teardrop-shaped leaves sticking to the flower poles.
I am personally accustomed to fermenting flowers and flowers separately, steaming and then splicing. (This is the result of splicing after steaming)
1. All dough contains yeast, colored dough and method as well as fermentation can be searched in my recipe: taro and noodle tutorial. 2. Pay attention to moisturizing during the production process to prevent the dough from drying out.