Change fat fat classical red steamed bun stuffed with sweetened bean paste
This bag water content slightly big mouthfeel is more loose
Little candy little oil is very healthy
The kitchen below the practice of ormosia stuffing is very much here was not written
What I use is Wang Guangguang the practice in bag of ormosia of type of smooth smooth day
With makings
| 200 grams | |
| 20 grams | |
| 2 grams | |
| 115 grams | |
| Egg fluid | 30 grams |
| 3 grams | |
| 20 grams | |
| Stuffing of red sweetened bean taste | 240 grams |
| Egg fluid (adornment is used) | A few |
| Black sesame seed (adornment is used) | A few |
The practice of the milk ormosia biscuit of fat Fufu
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The material outside dividing butter takes biscuit chance entirely or divide evenly of chef machine agitate
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Knead to extend phase (can pull thick film) the butter that joins bate continues agitate
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Knead to complete phase (can pull transparent film)
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Last on the lid velar warmth place ferments to double big
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Had fermented take out exhaust to be broken up 6 minutes every probably 64g is flabby 15 minutes
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Flabby when can take out ormosia stuffing to be divided into 6 one portion 40g
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Stuffing of the ormosia on the bag
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Binding off is gadarene must tighten up
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The lid lasts film
Ferment to 2 times big (a water is put inside oven or a few water maintain gush humidity)
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After fermenting, brush equably on egg fluid is scattered on sesame seed
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Suffer from excessive internal heat leaves anger 180 degrees middle-level of 175 degrees of oven is roast 25 minutes of firm skins giving heat will be a bit fragile put cool meet soft
