Tips
Honey red bean production:
1. Put red bean in container and add appropriate amount of water to soak for more than 4 hours.
2. Put clear water into the pot, boil it, put in the soaked red beans, and boil it again over medium heat. Cover the pan, turn to low heat and cook for about 40 minutes. Remove the drained water and melt and mix with ice sugar.
Summary of experience:
1. In summer, the weather is hot and dough fermentation is faster, so we must always observe and do it as soon as it is ready. Otherwise, if the fermentation time is too long, it may be sour. I use yogurt and noodles to make my hair faster.
2. Why turn the bread into the filling? Because the loose surface of the dough has formed a smooth layer of bread skin, it is not easy to air-dry the bread with this layer of skin.
3. Secondary fermentation time should not be too long, fermentation time is too long, dough will become too soft and collapse. Im busy preparing dinner this time. It takes a long time and the bread is pia (three tones), so I used the last product drawing.
4. Red bean stuffed bread is not easy to preserve in summer, its better to finish it that day. The best way is to cook less. If you cant finish eating, you have to keep it in the refrigerator. Although bread in the refrigerator will affect the taste, but in order to ensure the quality, you have to do so.
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