The bean saloon is burned

By VicentaLakin

The bean saloon is burned
I bought a set of acupunctures, and I'm glad, but I went home, it was used in a gas stove, and there was a wood handle that was heatproof, but I used a stove with an oven, so I had to ask the leader to remove the handle, so I could use it in the oven, and I bought a bag of soy sauce, and I could make a catfish roast。

Recipe Recommendations

  • eggs 2 pieces
  • white sugar 6 tablespoons
  • vegetable oil 2 tablespoons
  • essence 1 tsp
  • baking powder 1 tsp
  • low-gluten flour
  • Bagged bean paste 3 tablespoons
  • non-stick injection appropriate amount

Steps for The bean saloon is burned

  • Make The bean saloon is burned step 0
    1
    Call it low-banded flour, add a small spoon of powder and mix it evenly。
  • Make The bean saloon is burned step 1
    2
    Put one bowl, add eggs, sugar, two minutes of paper, then fragrance and vegetable oil, and continue evenly。
  • Make The bean saloon is burned step 2
    3
    The flour is sifted twice in the egg fluid and evenly mixed。
  • Make The bean saloon is burned step 3
    4
    The pasta formed, stunned the bowl, and the bubble came out。
  • Make The bean saloon is burned step 4
    5
    PREHEAT OVEN 400°F, WITH A VEGETABLE OIL COATED ON THE MOULD。
  • Make The bean saloon is burned step 5
    6
    INJECTING ONE THIRD OF THE PASTA, 400°F, 90 SECONDS。
  • Make The bean saloon is burned step 6
    7
    The condensation of the face is followed by the placement of about a second key in the middle。
  • Make The bean saloon is burned step 7
    8
    And the pasta, the mold。
  • Make The bean saloon is burned step 8
    9
    Fire the Broil function Low, eight minutes, to the gold, OK。
  • The bean saloon is burned Make Tips

    One, don't inject too much in first-injecting pasta, about a third deep enough, the pasta will swell up after heating, and we will have to set aside internal and double-injection space; two, soybeans, but not too few internals; and three, spoons, spoons and cups for any food such as cooking, baking, etc., will use international utensils, which are not the spoons and cups that we normally use at home or in restaurants to fix drinks and load food。