Bean Sand
By VicentaLakin
It's a sweet, soft bean roll today. It's better than a bean bag. There's soy sand on the floor, you can eat it. Don't steam beans on spring。
Recipe Recommendations
- Medium gluten flour 400g
- bean paste 300g
- yeast 3g
- warm water 210g
- white sugar 10g
- sweetening
- steamed
- half an hour
- simple
Steps for Bean Sand
1
The yeast and white sugar are dissolved with warm water of about 35 degrees and then poured into flour and made of flour。
2
No special smoothing of the noodles is required, and the fermentation in the warm is twice as large。
3
if you don't like yeast, you can squeeze a little bit of edible on the board, use a stick, and you can get about 1 g, put fermented pasta on the board, rub the edible edible edible edible edible edible edible edible edible edible edible edible edible edible edible edible edible edible edible edible。
4
...sweaked noodles for a quarter of a hour, then tweaked them around 3-4 mm, and cut into squares。
5
Plot the bean sand at one half of the face, folding the other half。
6
And put the bean sand on the folded side。
7
When the soybeans were covered, they were rolled from the end to the steam cages of the new Sitts。
8
The twilight was about 20 minutes away and the twirling was done with his hand。
9
New State uses hot water in the pot, fires, steams for 18 hours, so it's off。
10
The sweet soft layer can eat soy sauce。