We'll have a red-bean roll
By VicentaLakin
A red bean roll, which is either a bun, or a fermentation at a time, with a better shape than a second fermentation because it's urgent to get out and I'm steaming without it rising. Although not so glamorous, the unique smell of alegrass, the sweet, soft and slender honey beans are still very popular with their families. It's another green meal at my table after the Youth League, and I ate it first, and I'm not tired of having no food。
Recipe Recommendations
- flour 250 grams
- honey red bean appropriate amount
- wormwood pulp 160 grams
- dry yeast 3 grams
- white sugar 15 grams
Steps for We'll have a red-bean roll
1
Fresh herbs are removed from the yellow leaves, five minutes of salt water is immersed to remove the dust and cool water is washed clean
2
(a) The water changes in colour and is cooled, cut in length, and in appropriate quantities, into the breaker
3
(b) Scratching of weeds into fine weeds
4
A few white sugars, alegrass and homemade honey beans are ready
5
All materials other than honey beans are included in the bread drums because of the different water intake rates for flour and the different density of the alegrass, so the alegrass is set aside and the noodle status decides whether to add it; in the case of cold water rubbing, it is appropriate to have 55-60% of the flour weight
6
(B) PUT THE BREAD BUCKETS INTO THE ORING 3C AND START THE NOODLE PROCEDURE FOR 10 MINUTES
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(b) The pasta is formed and fertilized and placed in a barrel for 10 minutes
8
(b) To remove the fine pasta from the mat, to spread a small amount of flour on it, to make it into a rectangular slice of about 3 mm thick, and to make the fine pasta very good and easy to shape; and to spread the homemade bean evenly on the face, leaving blanks on the four sides
9
(b) Squeeze from the bottom to the top and seal the mouth, and from both ends to prevent the extraction of beans
10
(a) The sharp knife cut the face into a small roll of equal size
11
(b) Placing small rolls on the tarpaulins
12
The rolls are sent into the steam oven for a second fermentation, with the rolls starting to evaporate at a rate of 1.5 to 2 times the original volume, 20 minutes and 5 minutes. It's okay to use an ordinary steam pan without a steam oven。
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Weed, red bean rolls, sweet and softWe'll have a red-bean roll Make Tips
1. Sprinkle the face with alegrass, which can be heavy and fermented longer than the fresh water; 2. The honey beans approach: Red bean cold water is fully bubbled, with a suitable amount of white sugar in the boiler, 10 minutes of cooking, 10 minutes of cooking, 3 times so repeatedly, keeps the beans soft but intact and uses the unexpired honey beans to keep them in the fridge for several days。