Chestnut red beans
By VicentaLakin
Recipe Recommendations
- low-gluten flour 50 grams
- soup seed 38 grams
- dry yeast 3 grams
- fine sugar 30 grams
- salt 3 grams
- milk powder 10 grams
- whole egg liquid 25 grams
- butter 25 grams
- water 116 grams
- high-gluten flour 181 grams
- boiling water 25 grams
- black sesame a little
- Natural Forest Red Bean Stuffing 1 bag
- sweetening
- baking
- several hours
- simple
Steps for Chestnut red beans
1
Material ready, butter softened。
2
Combining soup materials to cool。
3
All pasta material, except butter, is placed on the face of the baker。
4
Softened butter continues to be rubbing when it is formed。
5
It's enough to rub out the film. It's not too thin。
6
It's about 30 minutes of membrane fermentation。
7
It's split into nine little noodles and rolls around to keep the film loose for 15 minutes。
8
A bag of chestnut red beans is divided into nine spare parts。
9
Take a little noodle, open up and wrap it with chestnuts。
10
Close your mouth, roll round and put it in the 9055。
11
The fermentation mode of the 5,400-percent oven of the Platteau has been activated, twice as large。
12
The fermentation ends with full egg fluid on the back of the surface, watering with a crutches, sesame and light pressure in the middle of the face。
13
Plattex 5400 oven mid-level 180 degrees up and down or 15 minutes, covered in tin paper in time。
14
Get out of the oven and cool off。Chestnut red beans Make Tips
1. The production of soup can be deplete and therefore cannot be made of 19 grams of powder and 19 grams of water. It is possible to use ordinary red beans。