Black bean bag
By VicentaLakin
After the end of the year, the kids are about to start school. Guess what the boys are worried about for breakfast? Come and make me a soybean bun, and add some black whole wheat, and the soybean buns are delicious and more nutritious, whether with milk, soybean or porridge。
Recipe Recommendations
- yeast 5 grams
- qingshui 250 grams
- black whole wheat flour 100 grams
- medium-gluten flour 400 grams
- red bean paste 500 grams
- sweetening
- steamed
- several hours
- senior
Steps for Black bean bag
1
50 grams of water, 5 grams of yeast, mixed to melt。
2
Plate flour and black whole wheat flour, and then pour yeast and 200 grams of water left into the bread drum。
3
The flour was also poured into the bread drums and mixed with chopsticks。
4
Put the buckets into the bakery, rub them in a smooth face group, and then put the lid on it for room warm fermentation。
5
It ferments to two times the length of the hour, poking flour out of the top with its fingers, and the surface does not collapse or shrink。
6
It's full of dense gas holes, which means the fermentation is in place。
7
Take out the noodle by pressing the exhaust and then rub it back to the same size as before the fermentation。
8
And then the noodles grow。
9
Cutting into a balanced facial agent。
10
Each small agent is rounded up into a thin circle of four inches in the middle; the other agent is covered with a shampoo to prevent wind drying。
11
Squeeze the right amount of soybeans on top of the good stuff。
12
Wrap it in the shape you like and cover it with a second hair。
13
Squeeze it with your finger: it is not visible to return a bullet or to feel it in your hand, which means that the twig is in place, and then they are placed in separate cabinets。
14
Cold-water fire evaporates, ups and turns into fire evaporation for about 12 minutes。
15
Three minutes to cover, and the buns won't collapse or shrink。
16
It's all right。Black bean bag Make Tips
A person who does not like to eat black whole wheat can be made of ordinary flour in its entirety or replaced by corn flour or other wheat flour. 2. Water intake varies from brand to brand and can be set aside for approximately 10 grams, to be added based on the actual dry wetting of the dough. 3. Packages, sweet and salty; those that do not like soybeans, may also be replaced by their own tastes. 4. A well-established bun must be re-emerged and must be re-emerged in three or five minutes ' time before it becomes full。