Milky bean saber cut the buns
By VicentaLakin
In New Year's, we made a little mini-scissor, milk and noodles, fermentation at a time, soft and sweet, two or three bites of soy sauce, simple and delicious。
Recipe Recommendations
- flour 200 grams
- milk 120ML
- Bean paste stuffing 120g
- sugar-tolerant yeast 2g
- white sugar 5g
- milk fragrance
- steamed
- an hour
- ordinary
Steps for Milky bean saber cut the buns
1
Preparation of main food items: 200 g of flour, 120 g of red bean sand, 120 ml of pure milk。
2
Medium-banded flour, 200 g, nygose yeast, 2 g, sugar, 5 g, pure milk, 120 ml, mixed face-like dry powder。
3
Scrambling into smooth noodles (first without smoothing for a few minutes and twice)。
4
The squares grow。
5
The skin is approximately 1.2 coins thick (as graph)。
6
It's not too thick。
7
Roll it up from the bottom。
8
Cut the little rolls, cover the steam cage, and ferment it in warm places。
9
The fermented buns became significantly larger and lighter, which was 1.5 times larger than the previous one, with a light pressure on the surface of the surface, and 10 minutes of steam in the steam pan when the water opened。
10
Sliced bean rolls are finished。
11
Soft and soft, light cream, with soybeans, and a lot more taste。
12
Kids like it, sweet as a whole。Milky bean saber cut the buns Make Tips
1. If sugar can be used for sugar-resistant yeasts, 100 grams of flour can be placed in one gram of yeast and so on. 2. The bulk evaporated on its own is relatively small and can be adjusted according to the circumstances. 3. Don ' t put too much soy sauce on it, which can be squeezed out when cutting。