Recipe: Ginger meat, bean dregs, energy ball

Home Cooking Recipe: Ginger meat, bean dregs, energy ball

Notes:

One of the bean dregs series. Because of the addition of ginger, cinnamon, and meat, the taste is endless. The subtle pungency of these spices contrasts with the sweetness of the raisins. The finishing touch should be meat. At first, I was going to make biscuits, but the ingredients of the bean dregs were high, and they were easy to break, and there was no such concern. And take it with you. Convenience. After a long time or a day, the taste will be stronger and better. With coffee should be good. The original address could not be found.

Ingredients:

Steps:

  1. The oven is preheated at 175 degrees.

  2. Mix all dry materials and mix well. Mix all wet materials and mix well. Mix all together and mix well. Do not over-mix. It should be a relatively dry dough with no fluidity at all.

  3. Pinch into 16 or so small balls. Place on baking paper.

  4. Into the oven, 175 degrees to roast for 20-25 minutes. You can turn over in the middle.

  5. Cool for 2 hours before eating. Just out of the oven, the taste is not strong, and the internal wetness does not seem to be baked. After a long time or a day, the taste will be stronger and better.

Tips:

1. If the bean dregs are too wet, you can fry it a little, don't fry it. 2. The original side has vanilla extract, I did not think it is also very good, like to join to try.


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