Gold green soy
By VicentaLakin
Grandma was there today, saying that the meat muffin made that day was delicious, that it was too lax and that she felt bad, but that skin was delicious. Hey, what's the problem? Do it now, or the skin of gold, wrapped in soybeans. It was her taste to do the right thing, so she put the right thing in the fridge and took one out for her to eat。
Recipe Recommendations
- edible oil 30g
- high-gluten flour 100g
- carrot juice 40g
- butter 25g
- flour 50g
- mung bean paste stuffing appropriate amount
- red bean paste appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Gold green soy
1
The green bean, made from the bakery, tastes good, sugar is not too good for the old man
2
Put green beans in rectangular molds, and I made some red beans。
3
Make gold skin: mix carrot juice with oil
4
I'm going to put in a chute and water
5
Oil coating: Butter insulation melts with flour and souffles
6
The pelts and the pelts are covered for more than half an hour, and the pelts are swiped to smooth for a few minutes。
7
Water plums flatten the oil
8
Let's get it even with a cane, and then open it
9
Up and down
10
And then the right and the left
11
We'll do it three times
12
Finally, it grows into squares of about two millimeters thick. Cut into small rectangles。
13
Take a sock, wrap it in soybeans
14
I'm not going anywhere
15
Red beans are the same way
16
It was placed in an oven with oilpaper, with small eyes on its surface, to prevent the bursting of the roast. This step has to be done because bean sand is the most explosive。
17
The oven is 160 degrees preheat for 5 minutes
18
There's a soufflé on the side of a red soy, but it's not bursting. The skin's thin, and you're comfortable with your own pie。