Bean bag
By VicentaLakin
Not only is the pasta far more plentiful than the buns, but it has been added to the face, with more elasticity, sweetness of silk, fine taste in the mouth, infinity and taste. It's a melon. The melon can do a lot of good, it can go through the intestinal constipation, and it can last。
Recipe Recommendations
- medium-gluten flour 150 grams
- sweet potato 30 grams
- qingshui 50 grams
- yeast 1.5 grams
- sugar 4 grams
- bean paste appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Bean bag
1
First, prepare the food that is needed, and then weigh it back
2
The yeast is boiled with warm water, pouring into the barbed flour and adding fresh water and smooth noodles
3
They put them in warm places to ferment
4
One is that fermented noodles grow in size, and the other is that the internal structure of the tissue, with many tiny beehive holes, is fermented
5
Take out more and more of the casseroles, then relax for 10 minutes, take out seven equals, one of them about 35 grams, the size of which can be determined by the size of the container, and then split the soybeans into seven pieces, one of about 12 grams
6
Take a pasta in the form of a roulette, split it into eight equals, cut out a small mouth, go up, down, around, split it evenly, so it's easier to do it, then squeeze the two sides of the one. Together, in turn, put the soybeans in the middle and wrap them up with chopsticks
7
Don't steam the bean bag right away, put it in the cage box for 20 minutes, until it's fat and white, fat and big and light
8
Add a proper amount of fresh water to the pot, put the cages in place, and put a lid on it. This time, the kerosene boiler is used. The first time the fire is steamed, the first time it starts, the first eight minutes, then the second five minutes, then the last five minutes when the fire is shut down
9
Put your hand on the soybean sandbag when you open it, and it'll be steamy。Bean bag Make Tips
1. The water intake of flour is influenced by environmental, seasonal, geographical and so forth, so the amount of clean water should not be added in full at once, preferably in a small number of times, and the warm water from the yeast must be calculated in the total amount of water consumed. 2. Packed soybean sandbags should not be steamed immediately in the pot, but must be diarrhea before they can be evaporated. Otherwise, the soybean sandbags are prone to failure and affect taste. 3. The exact time of steaming on the pot is also related to the size of the soybean sandbag and the potware used, all of which are timed to begin with the gas。