Peas
By VicentaLakin
When fresh peas are cheap in the spring, they always buy peas, strip them out, freeze them in the fridge, eat them when they're cold. Bean milk, light green pea paste, fresh taste. Usually, I like the simplest buns with soybean slag and paste, with pea paste and paste, and I don't like these buns with a knife, but I like them with a round one, though it's a lot better when it's rubbed through two hands. They call those cleavages rolls, which are cluttered, and if they have to be packed in, they call them buns, meat buns or groceries。
Recipe Recommendations
- flour 500 grams
- yeast 5 grams
- pea paste appropriate amount
Steps for Peas
1
500 g flour is placed in the container
2
Fresh peas have the right amount of soybean soybean, mixed in yeast, static for a while
3
(b) Bean yeast is put into flour as a soft and hard face, rubbed for a while, and fermented in warmer parts or curtains
4
The noodles are fermented to 1.5 to 2 times the size of the finger, and the pressure does not shrink
5
(a) The noodles remove the flat exhaust and split it into two
6
Take one of the growth strips and cut them into suitable formulations
7
(b) Scratch the shape of the buns, rub all the buns, put them in a wet-clothed cage box, cool water into the pot, with a second awakening of 15 minutes, fire, 15 minutes of fire when the water turns on, and 5 minutes of fumigation
8
Take out the bun and eat it