How to make Green Bean Sandbag - VicentaLakin's Recipe

Recipe Recommendations

flour 200g
white sugar 20g
mung bean stuffing 90g
chocolate 5g
yeast 4g
corn oil 30ML
baking powder 2g
red rice flour 3g

sweetening
steamed
ten minutes
simple

Steps for Green Bean Sandbag

1

let's make the pasta first. 100g flour, 10g white sugar, 2g yeast, 15ml corn oil, 1g puffed powder placed in bread drums, adding fresh water based on the proper intake of flour, starting and flouring。

2

And a nice white-faced face will do。

3

and make red noodles. 100g flour, 10g white sugar, 2g yeast, 15ml corn oil, 1g platinum and red chord powder are placed in bread drums, with water being added according to the water intake of flour, starting and flouring。

4

i bought green bean sand, which is ready, and which is divided directly into 15 g, which is smoothed into circles, and six。

5

the white noodles were divided into 30 g small noodles, six in total, and ventilated. take a little noodle, rub it in the strip, turn it back, and keep rubbing it. this step requires a repetition of four to five times and a final roundup。

6

It's enough to cover the dry。

7

Take a white pasta and turn it into a circle and put it in green beans。

8

The two ends of the face are folded。

9

On the right and on the left, it's in the middle. The remaining four sides are squeezed。

10

Turn it over and sort it out a little bit。

11

Pack up all the dough and cover it with a shampoo。

12

Then we make the red ones on the white noodles. The red pasta is similar to the white pasta and is first ventilated in order to smooth the surface of the steamed bun。

13

The red face is strewn with a crutches and cut into a small square one by one。

14

Press the graft around the red face with a little fork。

15

We'll put the red ones up。

16

Water in the steam pan, heat it up to feel warm when touching it with your hand, turn off the fire, place the embryo in the steam pan and cover it with a fermentation。

17

The fermentation is 1-1.5 times the size of the pasta, so that the surface is able to feel the form of a microbutter. It took me about 45 minutes to ferment, so you can adjust your time to the specific temperature and humidity. And then you can steam the steam on the steam pan and then you can get about 15 minutes of fire。