Red Bean Shortbread
by I love summer and winter
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Use meat oil and plastic wrap on the face mask and put aside awake!
2. The ratio of cold water and surface oil to water surface is about 1/3, and the oil surface is slightly less.
3. Soak the red bean paste in advance, add water and rock sugar and steam it in a pressure cooker!
4. Don't put it in the refrigerator in a hurry after it is out of the pan, and put it in the freezer when you are in a hurry.
5. Slightly rear skin of Kiko under the surface of the water
6. Divide the oil noodles into small portions of medium size
7. Water bread oil bread is good, wrap it!
8. It's all packed... in line
9. Up and down is to open the rod vertically, and then roll up!
10. All rolled up and covered with plastic wrap, awake
11. Take the previous Nagakiko upright and open it again, and roll it up again into a short roll! Wake up with plastic wrap again!
12. A pair of short scrolls are pressed into Kiko
13. Rod into a slightly thicker piece
14. Just like a bun, buckle upside down and squash
15. Put in the baking tray and brush with the whole egg mixture, brush twice
16. Pendant with some black sesame seeds
17. I use 190℃ to heat up and down, and the time reaches 40 minutes. I'm not sure if it is 40 minutes! It's almost time I am used to adjusting the single-layer baking mode and coloring, but be sure to watch, single-layer baking is easy to batter!
18. When out of the pan, I suggest you don't use tin foil, it's a bit sticky to the bottom of the shortbread!
19. Serve on a plate and serve with millet porridge for a good breakfast!
20. This is my breakfast today! June 6
