Chinese Food
Soft to soft peas of Matcha
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Following the headlines, master Cao Jitong learned how to make red bean soft Europe. For the first time, he bought fermented blue for more than a year to make Matcha, black bean Matcha, figs and walnuts. Two kinds of them made cone-shaped circular triangles and big round bags. The Kung Fu just came into the oven to clean up a table was like a big fat son's skin, thin air, super soft red bean, jumping, sweet figs, crisp walnuts. Supersatisfaction. The ingredients are a little different from those of the master. So write it out so that you don't forget later... There is no photo taken in the process. Make a daily account, so that you don't forget later
Cooking ingredients
Cooking Steps
Step1:Knead the dough and put it in the refrigerator for 12 hour
Step2:After the main dough is made, send it for 1 hour at 26 degrees; there is no old noodle or liquid syrup. Go to buy it next time
Step3:Turn over and send for another 40 minute
Step4:Split - 150g for red bean stuffing, 6 for making; 200g for walnut and fig, 5 for makin
Step5:A big red bean bun. The first time I used the fermentation baske
Step6:Wake up for 20 minutes. Install the plate and cut the bag. The knife is not good. Go to buy it quickly
Step7:230 degrees. 23 minutes; turn around. It's so chubby. Never seen before. Pleasant; big round bag and bake for 5 minute
Step8:Coming ou
Step9:Crispy and sof
Step10:It's a little stuck with the one next to me when I'm baking. I'm trying to move it and it's falling apart
Step11:Set (not included
Step12:Delicious and good-looking Matcha black bean soft Europe is worth having.
Cooking tips:You need to be gentle and have skills in cooking.
