Red bean conch
By VicentaLakin
Recipe Recommendations
- high powder 150 grams
- sugar 20 grams
- salt 1/8 tsp
- yeast powder 2 grams
- whole egg liquid 20 grams
- milk 90 grams
- butter 15 grams
- light cream 100 grams
- Red bean paste stuffing 35 grams
- white sesame appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Red bean conch
1
The raw materials of the noodles other than butter are mixed into a smooth and slender one, which is added to the butter and which is then capable of pulling out a slightly transparent filmed face。
2
It's been a long time since I've been able to get to the hospital。
3
When divided into five, the cover of the roll is loose for about 10 minutes。
4
Squeeze it with your palms。
5
Turn over, sort out the squares, press down the bottom, roll up from the top, stick to the mouth。
6
Growing up about 45 centimeters long strip。
7
Then it starts to roll from the tip of the bolt (a little bit empty to avoid separation)。
8
Round and round and round. Keep your head and tail tight。
9
When it's done, it's in the oven and fermented in warm and wet。
10
The fermented pasta is evenly painted with egg fluid and white sesame。
11
Put it in a pre-heated steam oven。
12
Choosing the baking function of 180 degrees or 15 minutes. Lean out, take out the bolts。
13
The light cream was added to the soybeans, which was distributed with electric power。
14
Load the bouquet。
15
Just squeeze inside the bread。
16
The finished chart。
17
The finished chart。