Frozen bean bun
By VicentaLakin
This is the most appetiteful of all-colored buns, where the skin of the bean buns is made of roses, and it works very well with the actual carrot juice. I like to cook it myself. It tastes better than outside.
Recipe Recommendations
- milk fragrance
- steamed
- half an hour
- simple
Steps for Frozen bean bun
1
The roses bubble deep colors with open water
2
bean sand with 10 g butter, a spoonful of sugar. here the bean sand is better cooked
3
flour 400g with proper dry yeast mixing
4
Get a glass of warm water, about 40 degrees
5
Add flour in a form
6
Take out a quarter of the noodles and mix them with roses
7
Scratch them up
8
The remaining butter melts
9
Take another quarter of the face and add butter
10
Scratch them up
11
Chocolate hot water melts. I use boiling water. It melts fast, but chocolate sauce needs to warm up a little
12
With a quarter of the flour and flour
13
The remaining quarter is fermented to twice the size of the warmth, and then removed, covered in the air
14
Cut the noodles in a flat eight
15
Sliced noodles
16
Take a white face first, flatten it up, and it'll be round skin
17
Put the right amount of red bean pie in
18
Shut it down with a package
19
Get another one of those butter noodles
20
Put it on the white bread in the same way
21
And then chocolate skin
22
Finally, put on roseskin
23
All eight are packed
24
Cross the back of the mouth
25
Split the petals. Put them in the steam pan