Milk bean rolls
By VicentaLakin
My baby's got a special obsession with bean sand. It's like me. It's genetic. Every time I'm steaming, I'm steaming small-sized, cute-looking buns for the baby, because the bottom layer of my steam pot is not really high enough, and if it's steamed, it must be crushed, and because the baby is small, it eats a lot of food, and it really doesn't eat much. Sometimes she's like, "I can't eat this big shit!" Look at that. You scared her first! Let's see if she's more interested and confident. The last one today that's super fantasies you have put her favorite milk and soy sauce in the buns has both increased nutrition and further increased her desire to eliminate them. It's after 9:00 p.m., the little guy's got so much energy, he ate three in one breath, he's crying, he's eating her, he's eating her. My little fat girl! It's a real snack! It may not be “home” to be a good eater, but it's more and more colorful to watch the table at home, and the family can taste more healthy and delicious food, and it's really good! Take a bite, creamy, soft, sweet, and soy sauce
Recipe Recommendations
- flour 200 grams
- milk
- bean paste appropriate amount
- dry yeast 2 grams
- white sugar small amount
- milk fragrance
- steamed
- several hours
- ordinary
Steps for Milk bean rolls
1
Milk warms up to the temperature, pours into dry yeast and is evenly mixed in a small amount of sugar with flour, and fermented milk pours into the flour and rubs in a smooth patch。
2
Fermentation in warmth is 2-2.5 times larger。
3
The size of the fist is taken out, and the exhaust is fully smooth and as thin as possible。
4
Cut the extra edge with a knife and make the face rectangular。
5
A layer of red bean sand is evenly painted on the face。
6
Roll up along the long side as tight as possible。
7
Cut to pieces。
8
Set up the sub-part and put it in shape, re-ferment for half an hour, so that it can evaporate in the pot for 20 minutes。