Chinese Food
Summer heat elimination -- green bean sauce soft European bag
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Mungbean sand is a sweet product that has been used for clearing away heat, detoxification and heat for hundreds of years. It will not be forgotten because of the prevalence of milk tea. The mother at home will often come to the pot. Just like the culture passed down by bread for thousands of years, it will not be forgotten because of the popularity of other delicacies. With the noble sentiment of bread tolerance, we should include the memories of summer. Eat the memories one mouthful at a time, as well as the heat of summer.
Cooking ingredients
Cooking Steps
Step1:• mung bean paste filling production - Peel and wash mung bean kernel, and then soak in water for more than 4 hours. Then pour the mung bean kernel into the pot and add more water than the mung bean kernel. Boil over high heat, turn to low heat and continue to cook until the mung bean kernel is soft and rotten.
Step2:Pour the pureed mung beans into another wok and crush them with a shovel. Add some salad oil and stir fry until combined.
Step3:Add in the remaining salad oil and stir fry until combined. Add in all the sugar and stir fry until the mung bean paste is in a ball and then take out to cool.
Step4:• mung bean paste soft European bag production preparation cooked mung bean - mung bean is soaked in cold water for 4 hours in advance, then put it into the pot and add water to boil, turn to low heat and boil until mung bean is slightly popped, then take it out and cool for standby.
Step5:The dough is prepared by the method of oil after mixing. After mixing, add the cooked mung beans and chopped walnuts and mix well. The dough was prepared and fermented for 60 minutes at 28 ℃ and 80% humidity.
Step6:Complete the basic fermentation, slightly discharge the big bubbles, and divide them into 200g / piece. Let's roll it a little. Let's put it in a baking tray and ferment at room temperature for about 20 minutes.
Step7:Take 50g of mung bean paste and spread it on the dough. Roll the dough into a short stick. (dough rolling and growing
Step8:(large bubbles can be squeezed out at the same time
Step9:Turn the dough over. Put on the mung bean paste filling. Leave 1/5 of it untouched
Step10:(roll it up again. Pinch it tightly
Step11:The plastic surgery is completed. The final fermentation is carried out for 50 minutes.
Step12:(how to judge the completion of secondary fermentation? Poke holes with hands. Slow rebound after pressing
Step13:Brush the dough with egg white.
Step14:Cut. Butter.
Step15:Put walnuts in pieces.
Step16:Preheat the oven and heat it at 210 ℃. Lower it at 190 ℃. Bake for 1518 minutes.
Step17:If you want to know the secret recipe and more bread knowledge in the first time, please scan the QR code to pay attention to the secret Baker.
Cooking tips:There are skills in making delicious dishes.
