skill

Baby can turn brown sugar into bean paste as delicious.

In addition to molding and sealing before fermentation, materials should be prepared for each sealing step:

Dough material

200 grams of low gluten flour

Engine oil 24g

Yeast 2g

Sugar 2g

Warm water 1 10g

Crispy material

35 grams of flour

Petroleum 16g

Stuffing (can be directly changed into bean paste)

Brown sugar 30 grams

Flour 15g

Petroleum15g

Production method:

1. Mix enough oil and flour. Add warm water to the yeast and stir well. Slowly pour in the flour and stir until it is flocculent. Knead the dough, cover it with plastic wrap and put it in a 38-degree oven/warm place to ferment twice.

2. Mix the dough and stuffing evenly and divide them into 4 parts for later use.

3. Put the fermented dough into a bowl, fold it by hand, exhaust it, knead it into long strips, and divide it into 4 parts on average. After the harvest is round, the interface will go up.

Press the flat package into the pastry tightening mouth.

4. Gently press the connector upward, scroll up from the middle to the bottom, and press the connector in the other direction, and continue to scroll up and down twice. There is no need to roll it too long.

5. Press the thumb in the middle to close the thread at both ends in the middle, press the flat bag into the stuffing mouth, flatten the bag, fold the upper and lower cleaning sections in half to the middle, and repeat the long folding action in the rotation direction.

6. Close your mouth and arrange it in a rectangle. Cover with plastic wrap and wake for about half an hour until the surface swells. Put it in the oven for 200 degrees 15 minutes. Take it out and brush it with oil or egg yolk liquid. Continue baking for 2-3 minutes and color.