Hey, Bristol
By VicentaLakin
I suddenly remembered that the thick red bean velvet that I used to eat in front of the school as a child was a reminiscent of the taste of my childhood and the birth of my improved and delicious fangs
Recipe Recommendations
- red bean 400g
- sugar 200g
- water appropriate amount
- high-gluten flour 400g
- salt 3g
- dry yeast 8g
- milk powder 20g
- eggs 100g
- light cream 50g
- butter 60g
- bread crumbs appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Hey, Bristol
1
1. Early impregnation of red beans (more than 12 hours), filtering of red beans out of the electric cookers, water over the red beans, and cooking of red beans with the electric cookers。
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2. add 200 g white sugar to the cooked red beans and mix them evenly。
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3. in turn, 300g high-weed flour, 3g salt, 60g sugar, 8g dry yeast, 20g milk, 100g eggs, 120g water, 50g cream。
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4. Low-speed to high-speed stirs in the membrane drums to the point where the thick membranes can be removed. Add butter and continue to stir up the face for five minutes until the muzzle is removed。
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5. The fermentation is twice as large and the face of the face is not rebounded with a finger. Split the face into 13 equals, and rub it in groups。
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6. the plastic sheeting of the coated face will prevent wind drying. take a noodle into the skin and wrap 60g-70g soybeans into the skin。
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7. The coatings are overwatered, the face is covered with bread and plasticized in the oven. Put it in the oven for between 15 and 20 minutes。
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8. Be added to the oven at 170° bake for 20 minutes。
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It's a nice meal
10
It's a nice meal。