Honey bean soybean toast

1

All material other than yeast, salt and corn oil from the main material is mixed into dry powdered powder, covered by a warm membrane room for more than 30 minutes or placed in a freezer bubble face (silent) for one night。

2

After long periods of static, the noodles naturally form a noodle, without rubbing the face, and the hand pulls out a slightly thick, very resilient film. After removing the noodles, they are added to the yeast, then they dissolve without particles, then they are added to the salt, then they are melted to the salt, and finally they are added to the corn oil, and then they reach the state of full expansion, at which point the surface of the face is smooth and can draw thin, unbreakable film (membranes)。

3

No fermentation, straight into six equals, rounding, covering the membranes for 15 minutes。

4

Take a small noodle and sprout a square face with a cane, evenly rubbing a red soybean and a coconut。

5

From top to bottom, keep your mouth shut。

6

Cut from the middle, do not cut the top。

7

Cut your mouth up and twist it like a mahjong flower。

8

Hold on tight。

9

Both head to the bottom。

10

The rest of the small noodles, in three groups, were then completed and placed in the toast box。

11

Fermentation to full 9 (fermentation without time) and surface omelette (or honey water)。

12

Put it in a pre-heated oven, bottom floor, fire up and down, hot wind cycle, 130 degrees baked for 40 minutes, and covered with tin paper for about 10 minutes to prevent the surface from being too coloured (time required, temperature determined by the home oven)。

13

After the roasting, remove the mold and sidelink the net to cool it off (to avoid a collapse)。

14

When there is some heat left, the bag is sealed and kept。

15

Soft and sweet, nutritious and delicious。

1. The bake time and temperature is adjusted to the home oven. During the baking process, the bread is coloured to cover a layer of tin paper. 3. The amount of milk used shall be adjusted to the size of the eggs and the water intake of flour. 4. Float techniques, also known as water legitimation, involve the mixing of all material other than yeast, salt and oil in the main material into a lasagna, which, after a long period of static, allows the flour to absorb water and naturally forms a facial band, which can greatly reduce the amount of time that it takes to remove the film。