Peas rolls
By VicentaLakin
The mountain bean is a bead twirled bead on the porcelain adornment, with rounded and light brown skin very thin, cooked and grayed, and fine white. Substances such as starch enzymes, polyphenol oxidation, which facilitate accommodation of the spleen, are dual-use items of medicine designed to replete the spleen. They are available for consumption, whether they are spleen or stomach. Mountain beans also contain mucous protein, which has the effect of reducing blood sugar and can be used to treat diabetes and are good food products for diabetics. The skin of mountain beans is rich in trace elements, especially copper, which can fill the human body with the copper elements that are important to the human body and therefore do not need to skin them. They're mostly used to make porridge soup, and this time baked it into the bread, biting it with a soft, sweet, chewing head, and eating nothing but pelt, nutritious and delicious
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Peas rolls
1
When the mountain beans are completely cleaned, water is added to the proper amount, and the sugar is cooked and dry。
2
I put an egg in the breadbox, pour milk, salt, sugar
3
Powdered into high powder, and yeast in the middle pit. (avoiding direct contact with yeast and salt to affect activity)
4
After 10 minutes in groups, press the pause button and put a small block of butter。
5
Continue with the sides, pull out the thick membranes, then remove the mixer bar, put a little bit of oil on the hands and smooth the surface and start fermenting. It'll be smooth with a few of these
6
The noodles are fermented twice as big。
7
Puff your fingers in a hole and ferment them without turning back。
8
Call the whole noodles。
9
It is divided into 20 small agents on average and exhausts into smooth little noodles。
10
Noodles grow strips。
11
Put the meds on the beans and push them gently。
12
Scroll it from the end. Keep it tight, keep it free。
13
Decentralization, in turn。
14
Put it in the oven with a gap in the middle。
15
Second fermentation to 1.5 - 2 times larger. Taking an egg that spreads evenly (out of weight) and brushes all the egg fluid
16
The surface is covered with white sesame。
17
The oven is 180 degrees down 170 degrees down, placed in the lower part of the oven and baked for 25 minutes. You need to put tin paper on top of the colour in time
18
The finished chart。
19
It's a very attractive color
20
Break one up. The bread is good with lace
21
Bread is soft and soft
22
♪ The meds are sweet and soft ♪
23
It's a nice breakfast bag
24
Spleen and stomach
25
To make up your health
26
The nutrients are deliciousPeas rolls Make Tips
1: THE RECIPE IS THE OVEN 38L OF SIX HEATING TUBES, WITH VARIATIONS IN THE TEMPERATURE OF DIFFERENT BRANDS. PLEASE ADJUST THE TEMPERATURE ACCORDING TO YOUR OWN OVEN. 2: FLOUR IS USED IN FRESHLY CONDENSED FLOUR, WHICH IS SLIGHTLY DIFFERENT IN ITS WATER INTAKE, AND IT IS RECOMMENDED THAT A SMALL PORTION OF PURE MILK BE RETAINED FOR THE LIQUID PORTION, WITH APPROPRIATE ADDITIONS AND DECREASES DEPENDING ON THE FACIAL STATE. 3: AN EXTENSION OF 30 - 40 MINUTES MAY BE GRANTED DEPENDING ON WEATHER CONDITIONS, IF THE NOODLES ARE NOT FERMENTED ENOUGH. IN WINTER, A BOWL OF WARM WATER WAS PUT IN THE OVEN TO HELP FERMENT. 4: THE AMOUNT OF SUGAR CAN BE ADDED TO THE INDIVIDUAL ' S PREFERENCES, AND THE BEANS SHOULD BE PRESSED GENTLY TO AVOID BEING FREE. 5: FOR BEGINNERS, AFTER THE SECOND FERMENTATION, PREHEAT THE OVEN, AND SOAK THE EGG FLUID AND SOAK THE SESAME. 6: IN THE LAST FEW MINUTES, THE COLOUR OF BREAD WILL BE OBSERVED AND THE COLOUR WILL BE COVERED IN TIME TO AVOID OVER-COLORING. 7: THE SESAME IS USED IN RIPE SESAME, SO IT SMELLS BETTER. 8: IF THERE ARE NO MOUNTAIN BEANS, THEY CAN BE REPLACED WITH THE PREFERRED PIES, SUCH AS SOY SAND, MASHED POTATOES, PINE, ETC。