Red bean gravy

By VicentaLakin

Red bean gravy
BREAD MACHINE: EASTING 6D POWDER: QUEEN T45 LOW POWDER: QUEEN IS SOFT AND LOW PINK

Recipe Recommendations

  • acaroid 150 grams
  • lard 60 grams
  • sugar 35 grams
  • qingshui 60 grams
  • low powder 120 grams
  • sweet potato puree 250 grams
  • condensed milk 150 grams
  • honey red bean 100 grams

Steps for Red bean gravy

  • 1
    THROW ALL THE OILY MATERIAL INTO THE EASTINGER 6D. INTERNAL
  • 2
    Run the noodles. Select 25 minutes
  • 3
    Checking for facial outbursts, thin and bulletproof (cooled to use)
  • 4
    Add sodium material to the container and fold it into dry powder
  • 5
    The red potatoes in the pap are fertilized and decorated into mud
  • 6
    Joining the milk and honey bean in a group will be a waste. Feeds
  • 7
    In half an hour, the oil coats and the soaks will be taken out in 10 equals
  • 8
    Take out a tarp and put the soak in the middle
  • 9
    It's covered in soak. Shut up
  • 10
    Take out a noodle, keep your mouth shut and grow your tongue
  • 11
    Roll from Top to Bottom
  • 12
    Finish the first roll, cover the film, 20 minutes
  • 13
    It'll split the pie into 20 equals
  • 14
    Take out a noodle, the interface up
  • 15
    The tongue is growing
  • 16
    Roll from Top to Bottom
  • 17
    Finish the second roll, cover the film and hold it for 20 minutes
  • 18
    Take out a roll of noodles and cut two horizontally
  • 19
    Cut it up, flatten it
  • 20
    A circle
  • 21
    Hands up on the face, thumbs up from inside to the top, a nice level, and a shell
  • 22
    Plug it in
  • 23
    Open your mouth and press back
  • 24
    Put it in a non-glaze
  • 25
    Put it in the middle of a preheated oven, 180 degrees, and make it 18-20 minutes
  • 26
    When the oven is finished, it's cooled on the hanger
  • 27
    Completed Chart
  • 28
    Completed Chart
  • 29
    Completed Chart

    • Red bean gravy Make Tips

    1. When room temperature is high and in order to prevent oil from being distilled, the cooling of 2. light-powered rolls and the avoidance of cyanide 3. length of rolls determine the level of the finished cosmopolitan, but not too long, and when the final wrap is avoided, the skin 4 is suitable for low water content because of differences in the amount of sugar, suitable time and temperature increases and decreases of 5

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