Bean Sand
By VicentaLakin
When you don't make pasta, you're always thinking about how to do a few tricks, and when you do it, you're rushing to get to work, and you're going to get rid of it. Well, I'm comforting myself that I'm a man of thick leaves who can't do it too well, and that's fine. A bag of soybean sand has been bought at home for a long time, and today I finally remember to make a soybean roll。
Recipe Recommendations
- flour 500G
- bean paste 50g
- yeast 5g
- white sugar 10g
- edible alkali
- water or milk appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Bean Sand
1
The yeast is opened with warm water or milk。
2
Flour is edible with sugar, edible alkalin (which can also be replaced with an equivalent of small soda), and alkalinity from alkalin use can produce acids during fermentation in mid-summer. A little bit of yeast water is poured into the flour, and the chopsticks are converted to a tattered bottom with no visible dry powder. There's not enough yeast to add water or milk。
3
Ten minutes after they woke up, they were rubbing their faces in smooth, and fermented in silence。
4
It's twice as big, inside。
5
Internal structure。
6
Open with a crutches。
7
Twilight into squares。
8
Put the noodles in the air。
9
It's a nice piece of soybean sand. I'm buying a little soybean。
10
Start with a roll, roll tight。
11
When it's curled up in strips, press it with your hands a little bit。
12
Cut to the same size。
13
Each side can see a clear spiral。
14
Put it in the steam pan for double fermentation。
15
Two times as big as you can fire steam. Following the fire, the fire steamed for 15 minutes and then shut the fire for 5 minutes to lift the lid。
16
Steamy bean rolls。
17
Take another one。
18
The finished product。
19
The finished product。