Red bean roll

By VicentaLakin

Red bean roll
It's got a lot of water today. It's sticky. It's better to rub your face with a toaster. It was supposed to be done the same day, because it had to be covered with noodles, and the refrigerator was frozen for the next day, and the product was good and super soft and loose. If you don't have time to kiss, you can finish the dough at night and do it the next morning。

Recipe Recommendations

Steps for Red bean roll

  • Make Red bean roll step 0
    1
    First we make noodles, 250 grams of congested flour, 4 grams of sugary sugar, 25 grams of sugar, 2 grams of salt, 155 milligrams of water, all of which are put into the toaster。
  • Make Red bean roll step 1
    2
    When the thick membrane is removed, 20 grams of salt-free butter softened with room temperature is added to the membrane。
  • Make Red bean roll step 2
    3
    I was going to use it the next day, so the dough was rounded up, and the freezer was frozen overnight。
  • Make Red bean roll step 3
    4
    The following day, the noodles were removed and the exhausts were rounded and placed on the cape of the container, with room temperature fermenting about an hour, up to a factor of two。
  • Make Red bean roll step 4
    5
    If the finger is poked in or not condensed, the fermentation is finished, and the noodle is removed, and a little flour is spilled on the board, and the air is drained。
  • Make Red bean roll step 5
    6
    Then split them evenly into six。
  • Make Red bean roll step 6
    7
    Each of them is rounded and covered with a ten-minute membranes。
  • Make Red bean roll step 7
    8
    The soy sauce is 210 grams, divided into six 35 grams each, to be rounded。
  • Make Red bean roll step 8
    9
    Take a noodle, put 35 grams on the soybean and wrap it round。
  • Make Red bean roll step 9
    10
    And it's thin as a tongue。
  • Make Red bean roll step 10
    11
    Cut a line of blades with a small knife, and remember to cut one side and not to cut too deep。
  • Make Red bean roll step 11
    12
    It's a long strip from the side。
  • Make Red bean roll step 12
    13
    Then we'll circle around and shut the door。
  • Make Red bean roll step 13
    14
    After the operation of all six noodles, the fermentation continues to be twice as large, with a temperature of 35°C and about 70% humidity. The oven develops fermentation, and a bowl of hot water helps to ferment。
  • Make Red bean roll step 14
    15
    After the fermentation is completed, a layer of yolk is painted on the surface, with a thin layer of powder。
  • Make Red bean roll step 15
    16
    The oven is 180°C preheated, and it's about 15 minutes。
  • Make Red bean roll step 16
    17
    IT'S SO DELICIOUS AND IT'S WORTH IT
  • Make Red bean roll step 17
    18
    It's delicious。
  • Make Red bean roll step 18
    19
    It's no problem. Let's go bake some white

    • Red bean roll Make Tips

    1. Sugar usage is adjusted to soybeans and personal preferences. 2. If the surface is to be brighter, a layer of honey water may be brushed on the bread surface after the stove is released. The honey water practice is that honey and water are even at 1:10 and can be used directly. 3. Water may also be replaced with an equal amount of light cream and milk, which may be more fragranced by adjusting their own rates. 4. It would be better to have a more thorough exhaust each time, so that the bread that will come out will be softer and even-handed。

    Recipe Categories

    Recipe recommendation