Scratch tea and soy
By VicentaLakin
The small snacks of oil are characterized by the fact that the soothing is really slagy, and the thick, thin-winged soothing soothing is packed with a full body of material, which, even with a cooler mouth, is rather good and long to keep, so long as they are sealed and kept, they will be fine in the winter of one to two weeks. One of the non-replaceable raw materials for making this souffle is pork oil, which is the effect of soaks that cannot be made with other salad oil or butter。
Recipe Recommendations
- ordinary flour 75 grams
- fine sugar 9 grams
- warm water 30 grams
- lard 28 grams
- honey red bean 260 grams
- low-gluten flour 61 grams
- matcha 3 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Scratch tea and soy
1
Ordinary flour is sifted and mixed with pig oil and sugar in shredded form. Add warm water, rub a smooth face, cover the film, and hold it for 30 minutes。
2
The coats of oil must be covered in warm, dry and fresh, with half an hour of laxity。
3
The soufflés, low-banded flour and green tea powder are sifted and mixed with pig oil into green soufflés. It's not a drop of water, it's easier to make it for the winter. It is suggested that, when mixing these materials, a larger basin is used outside the basin, with water released and water bathed, so that the pig oil can slowly be converted into liquid, and that the flour can soon be merged into a soy sauce。
4
The oil coatings and the soufflés, which are weighed separately, are made into about 17 grams of oil and about 12 grams of soaks, and are swung into little balls。
5
Pack a soak with a oil coat, squeezing it like a bun and turning it up。
6
Crush it with a cane, and it's elliptical。
7
From the top to the bottom, the mouth was closed and all were lax for 15 minutes。
8
Take this time and put 260 grams of honey beans in a fresh bag, with a stick, and just a little bit of it. Then split a little ball around 30 grams。
9
A leather roll was erected, flatted and again lengthened, rolled from top to bottom into a barrel, and the mouth was closed down, all of which were loosed for 20 minutes。
10
Pick up a pelt, open up, wrap a bean. Squeeze it to the ball and keep it down。
11
We've got 20 minutes to get it all covered. A more structured approach that is common here is to cut the coat of oil from the middle and cut the face out in half to wrap the bean pie. I've omitted to make simple soybeans, because the last taste is the same, but it's more beautiful. If you don't believe me, you'll find out。
12
The oven is preheated 180 degrees and 5 minutes. Then 180 degrees for about 25 minutes, with light yellow on the surface。
13
If you eat it while it's hot it's the best, you can taste it if you've got a layer of slag cake with a bean pie heavier than the skin. Take a bite and drop a pile. The formula is more precise, the flowers have done it many times. It's recommended here。