Bean and sand
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- white sugar 30 grams
- salt 1 gram
- light cream 30 grams
- eggs 30 grams
- milk 80 grams
- yeast 3 grams
- butter 15 grams
- red bean paste 40 grams
- Kuiziren 2 teaspoons
- sweetening
- roast
- ten minutes
- ordinary
Steps for Bean and sand
1
Post-oil, all materials except butter, sunbeans and sand, into the bakery and face-to-face. The process of adding room temperature butter to surfaces ends. Two times in the Republic
2
The noodles are fermented twice as big on the bakery。
3
Take off the fermented pasta, split into two equals, and tighten the cover for 10 minutes。
4
Take a dome of pasta that opens to eight inches of cake. It's a better operation
5
Put the bean sand on the edge。
6
And then the other one's the same size. Cover up the soy-sand. Hold tight。
7
Take a little bowl and pull a circle in the middle of the noodles。
8
It's like this。
9
With a knife on the edge of the edge。
10
Two cuts per cut。
11
All two knives。
12
Finally, it is done with a knife at each cut。
13
This is done by twisting each cut up in one direction. They are sent to the oven to develop a yeast and undergo a second fermentation twice as large. Put a glass of warm water in the oven to keep it wet and fermented。
14
Get two tea spoons of sunflower and no black sesame。
15
Take out the fermented noodles and lightly brush the surface with an egg fluid。
16
Spray the sunflower in the middle. Preheat oven 180 degrees 10 minutes。
17
• Send a properly shaped face to the middle of the oven, which will be ready for 15 minutes with an upper and lower fire。
18
The finished product. Seal it when it's cool until it's mild。