Rose bean sand for toast
By VicentaLakin
I wanted to eat rose beans, I was busy, I didn't want to go too far, so I chose bread. Because most of the bread is machine-operated, it's a little bit less for me. Just a little bit of soy sauce. This toast is butter。
Recipe Recommendations
- high-gluten flour 500G
- milk 300g
- eggs one
- butter 40g
- sugar 10g
- yeast powder 6G
- salt 3g
- bean paste 200g
- rose sauce 40g
- sweetening
- roast
- several hours
- ordinary
Steps for Rose bean sand for toast
1
Make red beans with butter because you don't need sugar. The soy sauce is a little cold and added rose sauce. Don't get too hot to evaporate the fragrance of roses
2
Swing evenly. With rose sauce and soy sauce, it's kind of a mess. Not too good to spread. That's it. We can't go out anymore, or the roses will be lost。
3
Milk with 350 and flour, salt and 3 grams of yeast
4
I'll just mix it with chopsticks
5
In packagings, filled with fresh bags, frozen fermentation in refrigerators, made of Chinese seed. I sent a day, twice the size。
6
Tore the Chinese to pieces into a bread can, add the remaining flour, and put two grams of yeast powder, and eggs
7
A one-sided program with soft butter
8
Go on with a face-to-face program, rub the face up to the extension stage, and then pull out the film
9
Nice noodles
10
I don't know. Covers the film to ferment twice the size。
11
A nice, fragranced noodle, and a plumb of rose beans
12
Roll it up
13
Slicing through the middle
14
Turn it together
15
Put it in the bucket。
16
Keep fermenting to double the size
17
Turn on the baking function, 45 minutes. I've got a lot of noodles. I baked them all out of the bucket。
18
There's so much roses and soy sauce behind the slices