Chinese Food
Beancurd bread in drop shape
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I got up early one day. I ran into a ray of sunshine hitting the sofa in the corner of the living room. I sifted out the invisible anti-theft net on the balcony and the window flowers on the glass door. The sofa reflected in blue and yellow was cold and warm. It's a real joy. Because of the geographical location and season, the north balcony in autumn and winter has lost the qualification to bask in the sun. This thread is just reflected from the angle between the windows of the nearby buildings. It is extremely precious and begins to covet. It is so gentle and bright. It should be put into my breakfast. Stay in the memory of the future. It's 7:25. The Dousha bread is still in the fresh-keeping bag, too late to take out. The coffee hasn't been put into the cup yet. The corner is dim. Stare at the clock on the wall of the dining room. Remember the time. I still have a dream. I think it's just temporarily blocked by the clouds. But both sides of the north and the south are brilliant. It should be far away. I'm very sad. I know tomorrow will be the same time. It will arrive as scheduled. Just as it didn't break its promise yesterday. But tomorrow
Cooking ingredients
Cooking Steps
Step1:Add all the other materials except butter in the main dough and knead the thick fil
Step2:After adding softened butter, rub out the glove film
Step3:No need for one hair. Directly divide into four parts of the round cover, relax for 15 minutes. At the same time, divide the bean paste into four parts of the round cover
Step4:Take a piece of dough and roll it round. Wrap it into a bean paste and squeeze it tightly
Step5:Close your mouth down, roll it into a cow tongue, and then use a blade to make a slant cut on it. Keep it till the end
Step6:Roll up from the bottom
Step7:Squeeze the necks tightly, and make the ends a little sharp
Step8:Bend the two ends back and pinch the joint into a water drop shape
Step9:After all is done, put the code into the baking tray, put it into the oven, put a plate of boiling water under it, and ferment for 25 minutes
Step10:Take out the baking tray, preheat the oven at 180 degrees, brush the fermented dough with egg liquid, sprinkle sesame seeds, bake for 25 minutes, cool and seal.
Step11:◆ the following is the display of finished product
Step12:Finished product
Step13:Finished product
Step14:Finished product
Step15:Finished product
Step16:Finished product
Step17:Finished product
Step18:Finished product
Step19:Finished product
Step20:Finished product
Step21:Finished product 1
Step22:Finished product 1
Step23:Finished product 1
Cooking tips:△ the water absorption of different brands of flour is different. Please adjust the dosage according to the actual situation of the dough. For example, ± 10 ~ 20g. But the dough must have a certain hardness before shaping; △ the fermentation time should not be too long, or it is easy to break the gluten and affect the shape; △ oily bean paste will affect the adhesion of the dough joint. It may loosen after fermentation. It can be fixed and baked with toothpick and then pulled out. There are skills in making delicious dishes.
