Japanese red beans
By VicentaLakin
Recipe Recommendations
- flour 200g
- qingshui 115g
- white sugar 20g
- milk powder 15g
- butter 15g
- yeast 3g
- salt 2g
- red bean paste 160g
- black sesame appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Japanese red beans
1
All of the mains, except butter, were placed in a bakery and the first and the first surface procedures were initiated。
2
Once the first and the first surface procedures are completed, the butter is released and the second and the third are initiated。
3
The fermentation of the noodles is twice as large after the completion of the second and pasta procedures。
4
The fermented noodles take out the exhausts, divided into an average of eight pieces and loosed for 15 minutes。
5
Red bean sand split into 20 grams。
6
Take a nice, loose piece of noodles and flatten it with your hands。
7
Put the red bean sand on。
8
Pack it like a bag。
9
Shut the door down and flatten it with your hands。
10
A bowl of hot water is placed in the oven, the oven fermentation mode is activated, the embryo is put in place and the fermentation is 30 minutes。
11
Two good embryos are removed from the oven, with an appropriate amount of water sprayed on the surface and a small amount of black sesame。
12
A layer of oilpaper。
13
Put a light pressure on the raw。
14
The oven is preheated at 160 degrees and the mid-level is baked for 20 minutes。
15
The baked red bean cake is stored in a cold on the baked web, and can be kept for three days。
16
It's soft, it's good。
17
The finished chart。