Manyue plum, mung bean, watermelon, soft European bag

old man:100g bread flour:255g ice watermelon juice:175g rye flour:80g sugar:25g salt:2G dry yeast:2G butter:20g manyue mungbean sand:160g https://cp1.douguo.com/upload/caiku/d/a/d/yuan_da16e9f3ee101b851239625e7e964a2d.jpeg

Manyue plum, mung bean, watermelon, soft European bag

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Manyue plum, mung bean, watermelon, soft European bag

Manyuemei mungbean sand watermelon soft European bag. Knead the noodles with ice watermelon juice. It is wrapped with manyuemei mungbean sand.

Cooking Steps

  1. Step1:1. First, pour the ice watermelon juice, sugar and salt into the bread bucket.

  2. Step2:2. Then weigh the powder, dry yeast and noodles.

  3. Step3:3. Start the dough blending function of the bread machine and start kneading.

  4. Step4:4. Put the butter in the refrigerated block directly after the end of a blending procedure. Start another blending procedure.

  5. Step5:5. The second kneading procedure is over. The dough reaches the expansion stage.

  6. Step6:6. Put it into the fresh-keeping bowl. Cover it and put it into the refrigerator to refrigerate and ferment.

  7. Step7:7. Ferment to twice the size. Dip your fingers in dry flour and poke a small hole in the dough. If the hole slightly retracts to the navel, it will be fermented.

  8. Step8:8. Take out and gently press to discharge the gas.

  9. Step9:9. Divide it into two parts. Knead it and relax for a while.

  10. Step10:10. Take a piece and roll it into a tongue shape. Use a spatula to smear a layer of manyue mungbean sand.

  11. Step11:11. Roll it up and tighten it.

  12. Step12:12. Plastic surgery.

  13. Step13:13. Put it in the baking tray with the mouth closed down for secondary fermentation.

  14. Step14:14. After fermentation, sift in a thin layer of flour and cut into bags.

  15. Step15:15. Put it in the oven and bake for 25 minutes.

  16. Step16:Finished product drawin

  17. Step17:Finished product drawin

Cooking tips:There are skills in making delicious dishes.

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