Bean-safée
By VicentaLakin
Bagel comes from the United States. It's in a lot of West Point stores, and it tastes like a very donut. Speaking of bread, there's a special place. The Chinese always say how soft the bread is, how big the tissue is, and whether there's a Lace, but when it's abroad, foreigners say if the bread sings, isn't it soft? So, for this thing, it's the sense of the North, which is closer to abroad, because the pasta in the North is dominated by strong bites. Today, this bread is the most human and universal bread abroad, and, of course, it is based on the same logic. Too sweet and too soft will be branded as false disappointments for the beego. Actually, it's a simple fast handbread. All materials are discretionary. Just good sugar, just good temperature, just good fire, you know, you're gonna get everything you want
Recipe Recommendations
- high-gluten flour appropriate amount
- yeast appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- bean paste appropriate amount
- sweetening
- roast
- ten minutes
- simple
Steps for Bean-safée
1
All materials are blended into a soft, hard and medium face。
2
Put it in the warmth, wake up twice as big。
3
It is divided into blocks of equal size, and it takes a lump of pasta into a circle。
4
It's a smooth brush。
5
Up to down, roll the strips, flatten the end。
6
Wrap your mouth, wrap it in circles, and finally wake up
7
Put sugar in the water and burn it。
8
Put it in a good beego and boil it on the back for 30 seconds。
9
Boiled berry, dry water。
10
Put it in the oven 200 degrees baked for about 20 minutes。
11
It's good to be colored up to the surface, put it on the grill, cut it open, put ham eggs on it, and make it a sandwich。