Red Bean Sand

1

flour foods, high-banded flour 150g, pure milk 80ml, high-fouled yeast 2g, fine sugar 25g, egg fluid 17g, butter 13g, sea salt 1g mixed into smooth noodles, rounded into containers, covering the protective membrane and fermenting to 2 - 2.5 times the size。

2

The fermented noodles, with a small amount of dry powder on their fingers inserted into them, will not fail。

3

The fermented pasta is taken out of the air and is broken into 10 equals。

4

It's gonna be split up, and it's gonna be covered with a ten-minute membranes. Split red bean sand into 10 equals, rounded up。

5

Take a nice, loose pasta and crush it

6

Put in a red bean sand。

7

It's like a bag

8

The seal was placed into the 8-inch twig. Quite a piece of bread, fermented twice. The fermenter can be fermented, the oven can be fermented, and a bowl of hot water can be fermented up to 1.5 times the size of the oven. Fermentation temperature of 30 degrees and humidity of 85 per cent。

9

fermented bread embryos, at which point the oven is preheated at 170 degrees and fires, with a thin layer of egg fluid on its surface。

10

Send them to pre-heated ovens for baking. Baking, up and down, 170 degrees, 20 minutes。

11

The soft red bean salsa bun will come out

Can't you do that? Answer: Yes, it's enough for the extension. It's better to have a mouth. A: Yes, then the amount of pasta needs to be increased, and it's about 0.5 times the amount of food in the face. How do you cook without a twig? It's okay to have a baker, as you like. What's going on? A: The yeast has lost its activity, so try another bag. No more fermentation, two or two times larger. Five or two fermentations don't go too far. One or a half times bigger. The fermentation environment is 30 degrees and the humidity is 85%. One and a half times bigger. 6. Baking, it is important to see a little coloured cover paper to avoid too much colour. The baked bread surface is golden。