Bean and corn buns
By VicentaLakin
They make their own bean saloons, corn whites, fresh smell of corn, clean hygiene
Recipe Recommendations
- sweetening
- steamed
- three-quarters of an hour
- simple
Steps for Bean and corn buns
1
hot water, 50g, boils the corn noodles and drys them to the cold. 100 temperature-watered yeasts, mixed into a swirling form of flour and powdered powder mixture. at this point, the dry-cooked corn paste is rubbing in groups and fermenting into beehives。
2
fermented pasta time, let's make the soy sauce. Red beans and water-appropriate high-pressure pots are boiled, red beans are plattered with white sugar, and they are crushed into mud with spoons or slurry. I'm not too crushed. I like red beans with a bit of particles。
3
Add a small amount of red beans and mix the milk pan evenly until the water is dry. You can't do that. Just put sugar on it。
4
It's boiled soy sauce。
5
The surface is also fermented at this time, and the noodles are drained into small amounts of saps, wrapped in soybean sands, and re-fermented with steam pans。
6
After the second fermentation, the fire evaporated for 20 minutes and suffocated for 5 minutes。
7
Tastes good with corn noodles。
8
It's soft inside. It's delicious。Bean and corn buns Make Tips
There's a good way to ferment it: put some water in the kitchen, don't burn it, put the noodles in the soup bowl, put a plate or something under the soup bowl, let the soup bowl not touch the hot water, put on the fermenting cap, and ferment quickly。