Little conch rolls of red syrup
By VicentaLakin
In recent years, when children grow up and go to university in the field, they make very few cartoons when they make pastries, and they've had a lot of funky pastries, and they've had to eat guacamole. It's just that the conch's twigs are easy, and chopsticks are enough. Today, let's share this roll
Recipe Recommendations
- white flour 500 grams
- yeast 6 grams
- white sugar 5 grams
- sesame paste 3 scoops
- brown sugar 2 tablespoons
- corn oil appropriate amount
- sesame oil appropriate amount
- sweetening
- steamed
- ten minutes
- ordinary
Steps for Little conch rolls of red syrup
1
Prepare all raw materials。2
When the proper amount of soy sauce (about 80 grams) is poured into the bowl, the appropriate amount of red sugar (likes more sweet, and according to its own taste) is dry, the proper amount of soy sauce (like sunflower seeds or corn oil) must be plattered, no water, a little fragrance, not too much perfume, or too much greasy. Smuggle to flow state backup。3
The yeasts open early with warm water (the temperature of warm water and body temperature is similar, otherwise the temperature of water is high enough to burn to death the yeast) on the scale and the surface of half a pound of warm water. Mix flour, sugar, a little yeast, and noodles。4
Good face, fresh bags packed, 30 minutes awake (room temperature cannot be too low)。5
Scratch your face a little bit. Scratch the agent。6
As illustrated, each of the formulations is plastered, evenly painted with plaster。7
Let's just wrap it up。8
As the chart shows, the other side is folded。9
Like a map, turn over and cut the stripes with a knife10
Put a chopstick right in the middle, as illustrated。11
Squeeze the face on the back, and it's in a barrel, like a picture。12
The chopsticks turn gently. It's a conch shape13
Make it all ready。14
Steam-covered curtains with a little bit of oil, bouquets, lids。15
It must be cold water into the pot, with the least firepower (the duration being fermentation time) until about 20 minutes, when the steampot is in the steam, immediately fires, 12 minutes. Steamed wreaths, do not take up the pots immediately, in five minutes, so as to avoid thermal swelling and cooling leading to a flat or collapse of the wreath surface。Little conch rolls of red syrup Make Tips
It must be cold water into the pot, with the least firepower (the duration being fermentation time) until about 20 minutes, when the steampot is in the steam, immediately fires, 12 minutes. Steamed wreaths, do not take up the pots immediately, in five minutes, so as to avoid thermal swelling and cooling leading to a flat or collapse of the wreath surface。