Red bean twists
By VicentaLakin
It's gonna be another weekend tomorrow. It's so easy to eat and take home when you're home
Recipe Recommendations
- Medium gluten flour 100 grams
- corn oil 15 grams
- fine sugar 10 grams
- warm water 50 grams
- low-gluten flour 64 grams
- butter 32 grams
- red bean paste 120 grams
- egg yolk one
- white sesame appropriate amount
- sweetening
- baking
- half an hour
- ordinary
Steps for Red bean twists
1
The oily material mixed up with some muscles, a little membrane, and then covered it with laxity for 30 minutes
2
The sofa material is blended with low-stamp powder when the butter room cools for 15 minutes, and the turquoises are in a rectangular shape twice the width of the soufflé, and the soak is in 1/2
3
Squeeze the tarp tight for the seal
4
It's a little long, one third from both ends. Internal discount
5
Long it again
6
The two ends are also one third of each
7
and then it's a 40x22 rectangular. snippets
8
The bean-sand-painted at 1/2
9
flank-to-flank, light-to-squeak, cut to about 1 cm long strip
10
Twisted three to four laps in the opposite direction. Internal
11
The surface brushes the yolk and sows a proper amount of white sesame
12
Put it in the preheat oven, 180 degrees up and down, 20 minutes in the middle