Red Peas

1

Put all the oily material in the bread bucket. Internal

2

Run the noodles. Select 25 minutes

3

Checking for facial lobes, thin and bulletproof, rounding the cap to keep the film in the freezer room

4

Fill the containers with sodium material, fold them into dry powder, and tumble the cover in the freezer

5

Combining red bean sand with bean bean bean bean bean to form a pie and put it in the freezer room for use

6

In half an hour, the oil coats and the souffles will be cut into 30 equals

7

Take out a tarp and put the soak in the middle

8

It's covered in tarp, shut down, and so is the 29 of the rest

9

Take out a tarp, shut it up and flatten it

10

Then he grew his tongue

11

Roll up, roll down, finish the first roll, cover the film, room temperature is 10 minutes

12

Take out a noodle, put the interface up

13

The tongue is growing

14

Roll from top to bottom, finish the second roll, cover the film, and hold it for 10 minutes

15

At this point, you can divide the material into 30 equals, 20 grams, and roll round

16

Take out a pasta, the interface up, press it in the middle, squeeze it together

17

Squawk, squirm

18

Then put the material in the middle

19

Keep your mouth shut

20

Shut the door and turn the cake into an elliptical form

21

Put the pretzels in a grill with oil-paper on it

22

Slice a few knives on the face of the cake

23

Put it in the middle of a preheated oven, 170 degrees, 25 minutes

24

When the oven is finished, it's cooled on the hanger

25

Completed Chart

26

Completed Chart

Oven: Casdon CO-530E Bread Maker: Donlim DL-JD08 All-Purpose Flour: Xinliang Cake Flour: Xinliang 1. When making this recipe in summer, the pastry dough and oil dough must be rested in the refrigerator after preparation. 2. Roll gently to avoid breaking the layers. 3. The length of the roll determines the layers of the finished pastry crust, but it should not be too long to avoid breaking the skin when wrapping the filling. 4. In step 17, roll out the pastry skin according to the size of the filling; do not roll it too large to avoid wrinkles when sealing. 5. It is suitable to use soft, water-based red bean paste. 6. The depth of the cuts must reach the red bean paste. 7. After wrapping the oil dough in the pastry dough, the first rolling, and the second rolling, the normal operation is to rest for more than 10 minutes after each step before continuing. However, since the quantity of this recipe is large, by the time you finish the 30th piece, the time spent is already more than 10 minutes, so you can proceed immediately to the next step after completing each one. 8. From dividing the pastry dough and oil dough to the completion of the second rolling, all dough needs to be covered with plastic wrap to avoid drying out.