Lian Yong Tortoise
By VicentaLakin
Ms. Zhangqing, the editor-in-chief of the Great Wuhan magazine, shared her experiences of tourism and food, saying that she was really envious, but I said that it was impossible to go on a trip, not to go on a trip, not to go on a trip! The event ended with a few hours in the library, and I had to go home, and I changed it。
Recipe Recommendations
- high-gluten flour 250 grams
- white sugar 50 grams
- milk
- yeast 3 grams
- butter 20 grams
- eggs a
- salt 2 grams
- Lotus paste filling appropriate amount
- black sesame appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Lian Yong Tortoise
1
The raw materials are poured into the bakery in the order of liquids and powders, and the flour around them is slightly mixed with chopsticks in order to avoid the spilling of flour。
2
Set up the baker, use the oil and the noodles.
3
Round the noodles and put them in the basin and put them in the warm fermentation。
4
Fermented noodles
5
Excretion, split, roll round, cover the membranes loose for 10-15 minutes.
6
Take a noodle and crush it with your hands。
7
Put it in a full-blown lotion。
8
Scratch a few pieces of noodles and stick their heads and tails together。
9
Take another noodle to flatten, put it on the bed, it's the turtle's back。
10
All the sides of the turtle's back should be squeezed so that it doesn't break apart. Take two black sesame as eyes。
11
Cover up the film and ferment twice. Lightly brush an egg fluid。
12
The oven preheat. 180 degrees mid-level 15 minutes