Bean bag
By VicentaLakin
Skinty, broken buns。
Recipe Recommendations
- flour half a catty
- bean paste appropriate amount
- sugar 50 grams
- yeast 3 grams
- warm water 250 grams
- eggs one
- sweetening
- steamed
- several hours
- simple
Steps for Bean bag
1
The leftover bean saffron used to heat it up with a non-sticked pan helps to ferment and improves the smell。
2
The yeasts are opened with a little warm water and added to the flour with sugared eggs, pouring into the water and the surface while mixing, until the face is covered with some hands。
3
After rubbing into a smooth noodle, the fermenter is fermented for about an hour with a protective film, which is twice the size。
4
The fermented pasta is ventilated, divided into agents of equal size, and soybean is divided into small agents in equal quantities。
5
Just wrap it up like you like。
6
When it's wrapped, it fermentes again in a pot with a gauze, and the fire starts steaming for 10 minutes。