Douchebag

By VicentaLakin

Douchebag
It's a shame to throw the rest of the soybean tofu in the morning and make the flour a bun and be nutritious。

Recipe Recommendations

  • flour 280 grams
  • bean dregs 120 grams
  • yeast 4 grams
  • sugar 1 teaspoon

Steps for Douchebag

  • 1
    It's a shame to throw out the rest of the tofu slag, which smells so good and nutritious。
  • 2
    The yeasts use warm water to set up static spares for 10 minutes。
  • 3
    Pour yeast water into flour and soybean slag. With chopsticks。
  • 4
    The face of the face is smooth and thin。
  • 5
    The face is covered in a evaporated film, and a large bowl of hot water is pouring in the pot and fermenting by water for about an hour. Summer room warm fermentation on it。
  • 6
    An hour after the fermentation, the noodles were two to three times larger。
  • 7
    Take the noodles out of the air, and this part can be rubbed for a while, and the finished product will be smoother and leaner。
  • 8
    Put the noodles on the rise。
  • 9
    Cut into like little agents。
  • 10
    And the sweet buns with red beans. The agent flattens。
  • 11
    Pack in homemade red bean sand。
  • 12
    Hold it tight like a bag。
  • 13
    Put it down and form a circle。
  • 14
    A box of red bean tarts。
  • 15
    A cage full of bean dung。
  • 16
    In the boiler with hot water, 25 minutes of awakening twice。
  • 17
    After the time of the second awakening, the hot water is poured out and the full volume of cold water is re-enacted for 25 minutes. We'll cover it for five minutes。
  • 18
    It's a show of the bean-salt-salts。
  • 19
    It's an original bean-screech。

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