And a couple of red beanbags with shells.
I sent it to my friends and they asked for the recipe.
Wanted to do it again for the recipe.
Lang said he’d like it better if he could shape his chin into an exterminator’s.
Have you been watching too much TV
The exterminator’s chin
To think that only rye dough fits his profile.
By the way, Rye’s is so aesthetically unappealing!
Ugly, really ugly!
It’s still the two-tone purple potato dough on the cover and the end of the article.
Xinliang Gluten Free Flour
Xinliang rye flour
water at room temperature
honey red bean
The above makes 15 seashell bags.
How to make a seashell bag with pearls/with video
Weigh out the good Chinese flour, rye flour, dry yeast and white sugar.
Pour in the milk and water, mix into cotton wool (reserve 20g water for adjustment), let stand for 10 minutes.
Knead into a smooth dough (three light)
Rolling stick size strips, dusted with hand flour to prevent sticking
Cut in half, into two pieces
Cut into 16 portions, a little shorter than knife cut buns.
Prepare the honey red beans.
press a flat
Roll it out into a circle of even thickness.
Use the back of the knife to make an impression on the halfway point, ⚠️ it will look better if you press it diagonally to make a fan shape.
Hold the chopsticks in the middle.
Hold it tightly and lift up the chopsticks to make a shell shape.
Look at the technique: fan out and push out the edges of the wave.
Hold, lift and pull out chopsticks in half.
Organize and open the beans.
Close it. Is the bag done
Fermentation in a steamer basket at equal intervals (sit at about 30 degrees to 1.5 times the size of the water)
Steam on high for 10 minutes, two minutes before opening the lid.
Really ugly, but and see you as an exterminator’s chin
Still like the purple potato two-color, each one is different. Cut the agent for making the bun with a two-color knife shorter, then flatten and roll out (same steps as 13–16)
2) Shell indentation pressed into a fan shape will be more natural than pressed into a parallel line.
3) Rye water absorption is relatively large, if you only use gluten-free flour, the amount of liquid needs to be reduced, the ratio of flour and water is generally controlled at 2:1!