Lemon bean saloon
By VicentaLakin
Super-cream and soft rolls with bean sand and black gallons
Recipe Recommendations
- high-gluten flour 140g
- milk 80g
- dry yeast powder 5ml
- fine sugar 25g
- salt 1/4 teaspoon
- egg liquid 15g
- butter 15g
- lemon juice 3g
- lemon peel appropriate amount
- Red bean paste stuffing 80g
- blackcurrant 48G
- sweetening
- roast
- several hours
- senior
Steps for Lemon bean saloon
1
wash the black gallons, dry the moisture, spare. then, according to the general bread practice, http://home.meishichina.com/recipe-144065.html, the noodles are ready。
2
During the fermentation, we start making bean-saloons, cutting black gallons into small grains, adding them to the soy sands and mixing them evenly。
3
then, according to the plume, 25 g's pie was put in the noodles, closed and down。
4
Growing elliptical shapes with a crutches。
5
You've got to cut through the skin with a blade on it. Don't cut the tail
6
Follow the picture below, squeeze both heads and twist the skin。
7
And then, turn the sprained noodles into a single knot。
8
the last fermentation is carried out in the paper tray, in accordance with step 11 here at http://home.meishichina.com/recipe-147624.html, so that it becomes twice the size of the previous one, with a thin egg fluid on the surface。
9
Put it in a pre-heated oven, mid-level, up and down, 180°C, 10-15 minutes, and bake it to a nice brown gold faceLemon bean saloon Make Tips
1. If you have a bread machine, you can use it to knead and ferment the dough.
2. The amount of sugar can be adjusted according to personal preference.
3. For the lemon juice, it is best to use a small amount; too much will make it too sour. When preparing the lemon zest, be careful not to include the white pith, otherwise it will taste bitter.
4. The blackcurrants can be replaced with your favorite nuts.
5. The red bean paste can also be substituted with a paste of your choice.