Bean-saloon bread
By VicentaLakin
It's a very good shape to look at when it comes out of the oven. It's a flat layer of internal pie. Don't think how hard it is to make it。
Recipe Recommendations
- high powder 200 grams
- yeast powder 2 grams
- vegetable oil 15 grams
- white sugar 25 grams
- salt 1 gram
- water 130 grams
- bean paste appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Bean-saloon bread
1
Bread materials are placed in one-time bread drums and, in the absence of high powder, the use of Chinese powder is also possible, as there is no need for membranes to start the noodle program and wait for a fermentation to be completed。
2
After the fermentation of the noodles, the equivalent of four laxs was removed for 15 minutes。
3
Take one of them, grow the squares, even the soybeans, and leave the edges unpainted。
4
Roll it gently。
5
Cut from the middle, and don't cut one end。
6
There's a piece of pie up, cross。
7
Cross again。
8
In turn to the end, squeeze。
9
The end of the line, in a circle. Two circles were made, and the latter two were squeezed into solids because they were afraid they would stick together。
10
Second fermentation, twice the size, and full egg fluid on the surface。
11
After preheating the oven, 180 degrees, mid-level, top-fire, 20 minutes。Bean-saloon bread Make Tips
1 Note that the different quantities of flour consumed by each brand may have a slight impact on the softness of bread. 2. Add the material as you like. Three, for reference only。