Recipe: Soy flour

Home Cooking Recipe: Soy flour

Ingredients:

Steps:

  1. Home Cooking Recipe: In addition to the butter, all the dough material was whipped out in the expansion stage, and the butter was whipped until it had a firm film.

    In addition to the butter, all the dough material was whipped out in the expansion stage, and the butter was whipped until it had a firm film.

  2. Home Cooking Recipe: The whipping completion time is controlled within half an hour, and the surface temperature is about 26-28 degrees (I am slightly higher). Fermented for about one hour at room temperature of about 26 degrees.

    The whipping completion time is controlled within half an hour, and the surface temperature is about 26-28 degrees (I am slightly higher). Fermented for about one hour at room temperature of about 26 degrees.

  3. Home Cooking Recipe: Let's make the potato in the fermentation time. In addition to butter, mix all the mochi materials, stir it in a microwave oven for 30 seconds, then rub for twenty seconds. Take it out and add the butter and mix well.

    Let's make the potato in the fermentation time. In addition to butter, mix all the mochi materials, stir it in a microwave oven for 30 seconds, then rub for twenty seconds. Take it out and add the butter and mix well.

  4. Home Cooking Recipe: The potato will stick and burn at first, so try not to get it. When the butter slowly breaks in and the temperature is lowered, the potato will not stick. Prepare the fresh potato fresh-keeping film and pack it for use.

    The potato will stick and burn at first, so try not to get it. When the butter slowly breaks in and the temperature is lowered, the potato will not stick. Prepare the fresh potato fresh-keeping film and pack it for use.

  5. Home Cooking Recipe: When the dough is finished, the mark is pressed and the hole is not retracted.

    When the dough is finished, the mark is pressed and the hole is not retracted.

  6. Home Cooking Recipe: Divided into eight, relaxed for twenty minutes

    Divided into eight, relaxed for twenty minutes

  7. Home Cooking Recipe: Remove the mochi, divided into eight portions

    Remove the mochi, divided into eight portions

  8. Home Cooking Recipe: Take the loose dough, press it flat, grow it long, turn it over, and make a rectangle with a width of about 15cm and a length of 25cm. Dip the potato with a hand powder, spread it on the dough, sprinkle with a layer of soy flour, and roll it up. Pinch the mouth tightly, and make the ends slightly thin and long, connect the two ends, and pinch them up.

    Take the loose dough, press it flat, grow it long, turn it over, and make a rectangle with a width of about 15cm and a length of 25cm. Dip the potato with a hand powder, spread it on the dough, sprinkle with a layer of soy flour, and roll it up. Pinch the mouth tightly, and make the ends slightly thin and long, connect the two ends, and pinch them up.

  9. Two rounds of 32 degrees, 40-45 minutes

  10. Bake 200 degrees, 20 minutes, pay attention to the tin foil after painting.


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