Name: Joy, Joy, Fish Every Year
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Xinliang Japanese Flour; 15g Soup; 30g Middle species; 30g White sugar; 4g cooking salt; 4g yeast; 120g milk; 20g butter; 50g egg; 10g honey; 20g milk powder; 90g red beans; 15g Pork floss; 75g Cheese; 15g Powdered sugar; 4g Light cream

Joy, Joy, Fish Every Year

1. Stuffing ingredients collection.

2. Dough steps collection.

3. Pour the ingredients together except the butter.

4. Stir at a slow speed to form a dough, then turn to a fast stir until the surface of the dough is smooth and a thick film is formed.

5. Add the butter and stir slowly. After the butter is absorbed by the dough, stir quickly until the dough comes out of the film.

6. Stir the dough until it comes out of the glove film.

7. Put it in a clean vessel for relaxation and fermentation for about 20 minutes.

8. Stir the cheese and powdered sugar in insulated water.

9. Add red beans.

10. Stir the cheese and red beans well.

11. Stir the cheese and powdered sugar in insulated water, and add the pork floss and stir evenly.

12. Divide loose dough into three equal parts.

13. Roughly round out the cone.

14. Roll out the dough and spread the filling.

15. Tighten the mouth and put it in a baking tray for proofing for about 30 minutes.

16. Proof until the dough doubles in size, and then decorate the surface with egg wash.

17. Put it into the oven and bake it, heat it up to 175°C and bottom heat to 185°C, and bake for 20 minutes.

Joy, Joy, Fish Every Year

Ingredients

Joy, Joy, Fish Every Year

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