Gaofen 2 10g
Low powder 50 grams
Tang Zhong 84 grams
20g milk powder
40 grams of fine sugar
2 grams of salt
6 grams of dry yeast
30 grams of eggs
85 g water
Material 2
Mung bean stuffing
20 grams of unsalted butter.
Save the exercise to your mobile phone.
Step 1
All the ingredients 1 are mixed and kneaded into a smooth dough, and the dough is kneaded with butter to the swelling stage.
Second step
The basic fermentation takes about 40 minutes, which is twice as long as the original.
Third step
The dough is divided into 9 equal parts, each part is 60g, and the dough is rounded and relaxed 10 minute.
Fourth step
Take a small dough and press it into a round cake by hand.
Step five
Wrapped mung bean stuffing
Step 6
close
Step 7
Finally, ferment for 40 minutes.
Step 8
Brush the egg mixture after fermentation and sprinkle a little black sesame seeds in the middle.
Step 9
/kloc-bake at 0/70 degrees for about 15 minutes.
Save the exercise to your mobile phone.
Step 1
Mix100g of high-flour and 500g of water and stir evenly.
Second step
Heat with low heat while stirring constantly.
Third step
When heated to 65℃, lines appear when the batter is stirred, and then it is removed from the fire.
Fourth step
Stick plastic wrap on the surface of the batter and cool.
Step five
Can be stored in the refrigerator for 1 or 2 days.
skill
Mung bean stuffing is cooked mung bean, which removes and controls water and is mixed with appropriate amount of sugar. Try not to touch it with your hands when operating.