Emerald fragrance

This cranberry red bean cake that you're sharing today is based on a flat, flat-bread look of Japanese red bean bread, which at first glance looks like a big pie, but it's not a pie, but a little bread

Recipe Recommendations

Toast powder 350g
Freeze-dried vanilla leaf powder 30g
milk powder 20g
condensed milk 15g
light cream 45G
protein liquid 60g
milk
fine sugar 35g
butter 20g
sugar-tolerant yeast 4g
salt 2g
honey red bean 1 Pack

milk fragrance
baking
several hours
ordinary

Steps for Emerald fragrance

Prepare the required foods, softened spares for the butter room。

Noodles other than butter pour into the mixer of the cook ' s machine。

When summer is hoter, it is best to put ice bags on the mixer drums of the chef ' s machine。

Slip the food in the mixer drum with chopsticks, and then start the cook machine to the state of the thick film。

Add softened butter to the room at a slow pace, allowing the butter to be slowly integrated with the noodles and then boosting the speed to a solid and flexible film。

The noodles were smoothed and put into fermenters, and 25 degrees were fermented to twice the size。

The fermented pasta is taken out and is divided into 12 pieces, with light pressure and 15 minutes of laxity。

Take out a loose pasta, press it gently into a noodle, and if there's a bubble, shoot it out。

Glossy towards the outside, wrapped in bean beans, squeezed like a bun, squeezed。

The end-of-the-way fermentation was distributed to the oven for about 20 minutes at 35 degrees。

It is then sent back to the pre-heated oven, which is about 170 degrees and 20 minutes of fire。

When the roast is finished, remove the model and seal it。