Goldiose muffins
By VicentaLakin
The ginseng waffles, which are often heard on television, are delicious, but they're not bought, and then they're not bought after reading some insolent information on the Internet, but they're also trying to make a taste of what they describe, so they're searching online, unlike what they sell, so the skins are soothing, even though they're on fire, but they're even more delicious, and they can be destroyed quickly
Recipe Recommendations
- flour 150 grams
- lard 50 grams
- low-gluten flour 100 grams
- water 60 grams
- fine sugar 20 grams
- mung bean paste 300 grams
- pork floss 150 grams
- vegetable oil 20 grams
Steps for Goldiose muffins
1
Oily materials: ordinary flour 150, pig oil 50, white sugar 20, water 60
2
Pour all the oily materials together, mix them with chopsticks, then rub their hands in a smooth face and cover the skin for 15 minutes
3
It's a lot of oil
4
Put the butter in the flour, mix it with chopsticks, then grab the meat with your hands. Corps
5
Split the tarp into 15 rolls
6
Split the tarp into 15 rolls
7
Pick up a tarp, flatten it, wrap it in a tarp, use the tiger's mouth
8
All wrapped up in a roll, five minutes awake
9
Take a noodle and make an elliptical form with a cane
10
And roll up the wide side
11
And when they're all rolled, they'll have 10 minutes of membrane
12
Quick, soft, flat, open with a stick
13
And roll up and down the soothsays
14
Ten minutes of membrane
15
Gold pine material: pork pine 150, green bean 300, oil 20 g
16
Pour all the material together and grab the pine and the soy sauce with your hands
17
We'll split it into 15 equals
18
Take a soccer noodle and fold both sides to the middle
19
Turning away with a crutches
20
Pack a meat pine
21
When you're packing, push the tiger's mouth up with your right hand on the pressure material
22
The oven is preheated at 180 degrees. All the cakes are flattened
23
It's in the oven about 180 degrees and 20 minutes. It's a little yellow on the surfaceGoldiose muffins Make Tips
1. When rolling the flaky dough, avoid rolling the rolling pin back and forth; excessive rolling can cause the dough to stick together and lose its layers.
2. When the dough is resting, cover it with plastic wrap or a damp towel to prevent the surface from drying out.
3. When sealing the water-oil dough around the fat dough, pinch the opening tightly and ensure no air is trapped inside to prevent the skin from bursting and the filling from leaking.
4. When wrapping the filling, press the filling down with your right hand while pushing up with your left thumb to seal the opening, then press flat.