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Stir until you can't see the flour, you can add salt, then stir the salt slowly, and then stir it quickly.
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Continue to stir like this. You can also add butter and stir slowly.
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Stir the butter slowly, then stir it quickly until the thin glove film can be pulled out. This noodle is ready.
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Relax at room temperature 15 minutes.
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Divide the dough that has been relaxed for 15 minutes into 70g pieces, relax at room temperature for 10 minutes, and then freeze for 30 minutes.
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This is the way Japanese speakers do it. Go away.
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Then roll it up and rub it until it is about 28 cm long, and both sides should be sharpened.
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Just roll it into the mold (the mold should be buttered)
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This is how to make Japanese red bean buns: take a dough and pat it flat.
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Pack 35g red bean stuffing (we use finished products).
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After wrapping it, flatten it.
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Make another hole with a rolling pin and stick to it.
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Then brush half the bread with egg liquid.
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Brush this side of the egg with white sesame seeds.
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This is what Japanese chestnuts do: Similarly, pick up a dough and beat it flat.
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Pack 35g chestnut stuffing (250g chestnuts, 70g sugar, 25g butter).
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Flatten it a little, then put it in a proofing box, with temperature of 35 and humidity of 75, and proofing it for 30 minutes until it is 1.5 times larger.
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To decorate the bread surface, just brush the egg liquid on the Japanese horn, brush the egg liquid on the other side of the Japanese red bean bun, and then squeeze the cheese in the middle.
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Japanese chestnuts were brushed with eggs, cut in half, pressed into bread, decorated and baked at 220℃ and 170℃ 12 minutes respectively.
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The same is true for horns, which are brushed with egg liquid and baked in the furnace.
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This is what Japanese chestnuts look like when baked. It must be baked in this caramel color.
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Japanese red bean products
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This is Japanese horn, squeezed with whipped cream and cheese, and then wrapped in chips?