Green bean muffins
By VicentaLakin
My husband likes meat muffins. I've been making them for him since I made them once。
Recipe Recommendations
- low powder 150 grams
- water 60ml
- corn oil 45 grams
- sugar 30 grams
- meat floss 80 grams
- mung bean paste 40 grams
- salad dressing 35 grams
- lard 60 grams
- salty and sweet
- roast
- an hour
- ordinary
Steps for Green bean muffins
1
Get everything ready
2
Put the raw materials required for the water-coated oils in the bakery startup and face program
3
Bread machine and noodles time we'll make souffle. Get the butter mixed with flour. It won't be easy at first. Just a little more
4
15 minutes to wake up and split into 12 little agents
5
The tarp is wrapped in a flat circle with the mouth of a tiger, and the mouth is closed。
6
Quietly push down the mouth and be careful to form a cow tongue。
7
When it's done, cover it and wake up for 15 minutes。
8
Wake up and roll with a stick
9
Watch out for the growth bars. The more the corsets are cooked。
10
All right, wrap it up. Fifteen minutes
11
We'll make meat pineapple when we wake up。
12
The meat pine turquoise is made up of 12 small groups, with more salad sauce without green bean sand。
13
The waking pasta ends up in the middle with a thumb, squeezing and rounding。
14
Put the noodle on the flat circle
15
The bag's a meat laxation
16
The surface is slashed twice. The upper and lower level of the oven is 170°C for 20 minutes. Watch it when you're baked. It's fine。Green bean muffins Make Tips
1. For the water-oil dough, I prefer using vegetable oil instead of lard. This makes the dough less prone to tearing, and the baked pastry is more fragrant and crispy than one made with the same weight of lard.
2. The meat floss filling can also be made without mung bean paste. Personally, I think the texture is better with the addition of mung bean paste.