Breakfast bean buns

The first method of making white bean bean bean bean is 200 grams of white bean and 700 grams of water. It takes about 15 minutes for the traditional pressure pot to be cooked directly with a pressure cooker, which, when it comes out of the pot, drops into the filter and drops the soup. Method two: White bean can be bubbled with a proper amount of water for one day, beans can be bubbled through, beans cooked with an ordinary boiled pot, which takes about 25 to 30 minutes to boil, except for immersion time. The normal boiler has the advantage of controlling the degree of decomposition it wants, and soft, undefeated bean bean bean beaks are the best. The same can be done with red beans and green beans, not just white beans。

The yeast in the noodles fell into the water and then fell into the flour, rubbing in the smooth ones and fermenting them in warm places. The face in the map is a pasta that has been fermented overnight, and is now about 20 degrees hot in the room, rubbed it up before night sleep, covered it up and left it in the morning. It seems a little overheaded, which does not actually affect the use, the dry fermentation, the non-acidity of the noodles, which, if strictly fermented, would be better than the proper fermented ones. Beating workers does not have much time to spare in their day-to-day lives。

It's full of bubbles, smells of special fermented scents, puts them directly on the mats, and exhausts them to proceed。

Scratch the noodles and split them into medium-sized noodles. Two pairs, each of them in a noodle。

Put the bean pie on one of the pies, it's more comfortable to eat more than you like。

Cover another pasta and squeeze it. It's a little trick to use warm bean pie to make the pie ferment faster. It's better to squeeze the flowers out. Pie made with these two pies in one piece, the skin is thin and thin, and it's easier to shut down, the thickness of the pie is based on what you like, the size of the pie is too thin and unsavory, but it's too thick and it's too thin and too thin and too thin and so modest。

The pan is preheated, a little oil is poured or branded, and the cake is put on, and the fire is kept warm。

The “light fire” used here is the minimal transfer of the fire control switch to a concentrated small fire. For it is branded, a small fire can be cooked and not spoiled. I usually divide the stove into four types of fire: a fire, the biggest fire on the stove, suitable for fast-fired, steamed fire and fried food. The second is caught in fire, which is bigger than the fire, which is good for making soup, blowing up big pieces of food, etc. Three are small and medium fire, which is also called a scattered small fire, which is a little larger than a little fire, a little smaller than a little fire, suitable for cooking, blasting incense, frying fish, tofu, or even colouring fried food. Four are small fires, also known as concentrated ones, and this is what's shown, the smallest fire the stove controller can adjust, suitable for cooking for long periods of time, cooking soup, slow-fried food, etc. We're going to use the tiniest fire today, and then we're going to have to switch between the medium and the small fire, depending on how well the cake is cooked and colored. In addition to the direct use of stove switches to control fire, heat boards can be added to make the pot more even。

It's hotter, and while keeping the fire low, you'll have to cover the pan, so that the pot will have a baked space, which will be more conducive to the cooking of the cake. It'll take about seven or eight minutes to put on a small fire。

Then turn over and cover the pot and keep the fire, which will take less time. Finally, the cakes will be made on both sides of the table, and the pressure will be able to bounce back easily。

If you don't think it's good enough to control the fire, it's easy to steam the well-made bean buns, cook them while eating them, make them in bulk, and make them in bulk。