Red bean tumbles and soft buns

By VicentaLakin

Red bean tumbles and soft buns
It's an early-smelt pine bean bag of wheat dunes, with no butter and low sugar, but because of the old noodles, the bread is just as soft, and meat soy soy sand is added, it's good colored with red bean and nutritious

Recipe Recommendations

  • high powder 200 grams
  • whole wheat flour 50 grams
  • wheat germ 30 grams
  • water 100 grams
  • brown sugar 35 grams
  • salt 3 grams
  • yeast 3 grams
  • red yeast distiller's grains 50 grams
  • Lao Mian 200 grams
  • bean paste 150 grams
  • meat floss 20 grams
  • salted egg yolk of 4
  • sesame appropriate amount

Steps for Red bean tumbles and soft buns

  • 1
    The salty yolk is in the oven and crushed
  • 2
    Put it in the pine, mix it up
  • 3
    fermentation of the old paste (100 grams of high powder, 100 grams of water, 1 grams of yeast mixed) for 15 hours, with all the foods placed in the mix drum to begin with the noodles
  • 4
    To the point where you can pull out a big film
  • 5
    It ferments twice as big in a warm environment
  • 6
    After a light exhaust, we split three of the 25 little noodles, the rest into an average of three
  • 7
    Take a big noodle and grow a square
  • 8
    Put the honey beans and the pine
  • 9
    Roll it up and down and turn it into olives
  • 10
    I'll put my little noodles on the sesame
  • 11
    Cut
  • 12
    Spray some water on the noodles and put it on the bread to decorate
  • 13
    Put hot water in the oven and ferment it twice as big
  • 14
    The oven is 200 degrees preheat, mid-level is about 20 minutes warm, and the oven is ready to cool on the cooler shelf
  • 15
    Completed

    • Red bean tumbles and soft buns Make Tips

    Old: 100 g of high powder, 100 g of water, 1 g of yeast fermentation for 15 hours, and the amount of water added to the noodles adjusted for their condition

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