Scrambling tea and green beans
By VicentaLakin
Today, I bring you a fresh taste — a light green, a light fragrance, a light fragrance. I hope it's green on the summer of Inflammation, which brings you joy
Recipe Recommendations
- Oil skin: medium-gluten flour 160 grams
- Oil skin: Lard 55 grams
- Oil coating: warm water 65 grams
- Oil skin: white sugar 20 grams
- Crispy: low-gluten flour 125 grams
- Crispy: Matcha powder 5 grams
- Crispy: Lard 65 grams
- mung bean paste appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Scrambling tea and green beans
1
Flour with sugar and pork oil in oil-coated materials is smoothed by hand. It's pouring into warm water, evenly mixed and smoothed, and it's set for half an hour。
2
The mix of tea powder and low-banded flour is even. Add pig oil and casserole for 20 minutes。
3
The oil coats are divided into eight points and the soaks are divided into eight points. Cover the film for 10 minutes。
4
Homemade green bean sands are divided into 16 small groups。
5
Take a pelt round, put a soak. Take it easy, wrap it in the soak。
6
Shut up down。
7
It's elliptical。
8
From top to bottom。
9
10 minutes after all is completed。
10
Shut up and grow up again。
11
From top to bottom。全部完成后再盖保鲜膜静置10分钟。
12
Take a noodle, cut from the middle。
13
Press flat, round。
14
Sack the bean sand。
15
Shut up and squeeze down。
16
All done。
17
Preheated oven, 180 degrees, mid-level, top-fire, 40 minutes。
18
Tasty green soufflé。