Japanese red bean bag
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- milk powder 15 grams
- sugar 40 grams
- eggs 50 grams
- water 110 grams
- yeast 3 grams
- salt 2 grams
- butter 20 grams
- Castel sauce appropriate amount
- white sesame appropriate amount
- walnut 8 pieces
- bean paste 240 grams
- sweetening
- roast
- several hours
- divine level
Steps for Japanese red bean bag
1
Prepare 240 grams of soybean sand, split by eight。
2
All foods, except butter, are placed in the cook ' s machine and are evenly mixed。
3
When the noodle is thick, butter is added to the noodle to the full expansion phase。
4
The membrane can be removed to the face (no more than 18 minutes for the entire period and no more than 26 degrees for the face)。
5
That is, it is desirable to throw out a few punches, to reunify and to ferment in the warm of the cover。
6
Noodle fermented twice as big。
7
It is divided into eight equals, each rolling round, covering the film, and the room temperature is relaxed for half an hour。
8
At the end of the time, take out a noodle。
9
Quiet。
10
From top to bottom。
11
Finish in turn, cover the film, and again, the room cooled for half an hour。
12
At the end of the time, take out a noodle。
13
Open again。
14
Collapse into circles。
15
It's thick in the middle, it's thin on the side, it's wrapped in soybeans。
16
Close your mouth and circle。
17
Press a hole in the middle with a crutches。
18
Okay。
19
While brushing egg fluid。
20
Roll on white sesame。
21
Finish it in turn, put it in the oven, leave a gap。
22
In the unopened ovens, a bowl of water is set at the bottom to help fermentation, temperature is maintained at 36 degrees, humidity is maintained at 85 per cent, lasagna fermentation is twice as large and fermentation takes 40-60 minutes。
23
It's fermented bread, and it's squeezed in the middle。
24
Put the walnuts on。
25
Put it in a preheat oven, 155 degrees, mid-level, for 15 minutes. (The time and temperature are adjusted to fit the oven.)。
26
Out of the oven。
27
The finished chart。
28
The finished chart。
29
The finished chart。
30
The finished chart。
31
The finished chart。