Japanese red beans
By VicentaLakin
Japanese red bean cakes need to be made with high-strength flour, all in the same way as little bread, except for the last roasting with a piece of oil paper and a toast, so the cakes are like pies, or just a normal round and a little bread. It's no problem to make non-containable and all-styled bread. It's so soft. If it's cold, it's soft, but it's not as good as when it comes out. If there's no oven, try the taco or pan, keep the red bean cake and make people like it, like my family. As soon as I make the pie, I'm waiting for the pot to start eating two, soft and sweet, and I can eat three. A roasted red bean cake can be a breakfast and cold. Let's practice while we have time. Let's enrich our breakfast
Recipe Recommendations
- Wheat flour for Arowana bread 300 grams
- eggs 50 grams
- honey beans 450 grams
- butter 30 grams
- dry yeast 2.5 grams
- fine sugar 30 grams
- salt 3 grams
- milk powder 20 grams
- cold water 140 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Japanese red beans
1
(b) The preparation of all the main ingredients: chowfish bread with wheat flour (heavy flour), multicoloured honey beans, dry yeasts, egg fluids, cool water, fine sugar, salt, powdered milk, butter; the preparation of pasta-painted cook machines and cleaning of the noodle tank
2
All materials other than butter, salt and bean are in the crayons and are now hot and, in order to make them better, it is desirable that they be used in refrigeration hours in advance
3
(a) After the pasta is formed and fertilized, butter and salt are added, the butter and salt are fully blended into the pasta at a slow pace, and then, at high speed, the noodles are more fertilized; the film is also very effective because of the fine powdered and high water intake of the fish bread
4
(a) The face of the face is not glued to the inner wall of the cask, and it is thin and smooth, with a piece of the face on the palm of the palm of the hand, which can support transparent and resilient film, and the presence of small cavities with slightly serrated teeth
5
(a) The rounding of the noodles in a scaffolding tank, which is covered with film or lids, and the basic fermentation in an environment below 28 degrees
6
The pasta is 2-2.5 times the original hour, with a churning on the top of the hand, a hole in the top of the face, no collapse, and a fermentation success
7
(a) To remove the noodles and put them on the lasagna, to beat them down a few times, to say that they are divided into nine equals, and that each of them is then rounded separately, and the film is loosed for 15 minutes
8
(b) Split the bean into 50 pieces while it weighs it, and if it's made better with red soy sauce, the bean breaks, but the taste of the finished product is good
9
(a) Take a nice, loose noodle, and turn it into a tortilla, which can be slightly thin on the edge, with bean in the middle
10
Lifting the edge with your finger, gathering in the middle, so that you can squeeze it together, and you don't have to squeeze it like a bun
11
(a) Turn over, press the palm into a cake, code into a non-clause dish, treat the others in a sequential manner, and leave room between the cakes for the dough to swell
12
(b) A bowl of hot water in the oven, which is fermented naturally, with face-covered dishes; the face is 1.5 - 2 times the original hour, and the oven starts preheating 210 degrees
13
Put the face in the lower of the preheated oven, 180 degrees up the fire, 210 degrees down the fire, 20 minutes. Time and temperature can be adjusted according to the actual situation in the oven; a oil sheet is placed on the cake, and an oven is pressed, so that the red bean cake is flat; then the oven is moved to the hanger and eat super soft while it is hot; if the cake is attached together, it can be easily separated by hand。
14
Sweet, soft red bean pieJapanese red beans Make Tips
Japanese red bean cakes can be understood as baked bread, which, in order to achieve a soft effect, tends to be filled with a modest amount of low-weasel flour; the gold dragonfish, which I use, which is thick and fine, is fragrance, has a protein content of more than 13 per cent, and has a high membrane rate and swelling power, so that the red bean cakes, which do not have low-weaseled flour, are still softened, especially when it is hotter than cooler; 2. The absence of a cook ' s machine can be used to rub the face with a transparent and flexible film, as long as it is within the small sweet bread category, so that the cavity of the face is not problematic; 3。