Tasty soybeans
By VicentaLakin
Today I made a simple Chinese snack, red bean soufflés made out of red bean bean pies, and red bean bean bean bean bean bean bean beaks, so I used the rest of the bean bean bean bean bean beaks. This sweet tastes like a sodium, and it won't stop. Today's soccer doesn't need a complicated soccer program, and it's easy and easy to mix all the raw materials。
Recipe Recommendations
- unsalted butter 75 grams
- powdered sugar 10 grams
- salt 1 gram
- egg liquid 25 grams
- low-gluten flour 125 grams
- matcha powder 3 grams
- honey red bean 100 grams
- Mung bean lotus paste stuffing 100 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Tasty soybeans
1
First, it's the original skin, softens the room with 75 grams of fully salt-free butter (one puddle is fully softened), 10 grams of sugar powder, 1 gram of salt, with electric pistols, and spreads at a low rate to a large volume and a faded colour。
2
25 grams of egg fluid added to the room temperature and distributed at a low speed with an electric omelet into full integration。
3
Sift in low-banded flour, 125 grams, evenly applied with a razor, covered with a shampoo and loosed face for 10 minutes。
4
Half the noodles are made of tea powdered flour, three grams of tea powder are sifted on the surface, and they are smoothed with a razor and evenly mixed in colour。
5
The Internet purchases 100 grams of honey beans and 100 grams of green bean lily pie, which is covered in a large pile of pasta。
6
Then, at 1:1, the skin and the material, respectively, are 25 grams, rounded and replaced。
7
Pack the material into the skin, and don't get air when it's packed, lest it swell。
8
A little starch on the surface, made of moon cakes, and made of pineapple。
9
The surface is sprayed with a water mist, the oven 180°C is preheated 10 minutes in advance and baked about 12-15 minutes。
10
Simple soy is finished。
11
TASTE IT IN THE SOUP。
12
It's simple and convenient to use all the raw materials。Tasty soybeans Make Tips
1 After completion, it is kept in a cold seal, with a temperature of about 3-5 days. Two, well-painted noodles can be frozen for 20 minutes, making them harder, and not sticky, so we can wrap them up。