Відео

豆苗喔～

All-purpose flour 80g Icing sugar 14g Clarified butter 24g water 33g Low-gluten flour 70g Matcha 2g Clarified butter 33g You need to use 240 grams of red beans,(20 grams each)

如果跑上來的話趁熱的時候，輕輕的壓一下上面，麵團就會縮回去了喔

可以使用馬芬模喔，烘烤時間可以少個5～10分鐘試試看喔

會喔 多少還是會有些許沉澱

@@ninasbakelab 我曾經嘗試過用蓮藕粉跟芝麻牛奶煮沸糊化 稍微冷卻後加吉利丁 可以改善 但是缺點就是牛奶得煮沸 後來覺得有些許沉澱 其實也還好 就沒這麼做了 給你參考

@@anniechang1759 謝謝您的意見喔！！

建議大約5～10分鐘喔，每台烤箱預熱的時間會有些不同，若想要準確一點，可以買個烤箱溫度計測量喔

餅乾出爐需要放置約5分鐘讓他定型喔！若是冷卻也無法定型有可是烤不夠熟（每一個烤箱烤的時間會有差異，可以拉長一點時間看看）或是秤材料的時候可能有誤。 或是若你的生麵團的狀態，像影片中可以輕鬆成團，不會沾手的狀態，那代表材料比例應該沒有太大問題。那就可以參考看看，放涼和延長烘烤時間。 若你的生麵團，呈現軟塌黏手的狀態可能就是秤材料時要注意一下喔 希望回答可以幫助到你😊

高筋麵粉會容易導致出筋，讓餅乾口感不太好，不太適合餅乾。我沒有使用過低筋麵粉製作此款餅乾，但或許可行，可以試試看喔。

Original guabao : All-purpose flour 250g Ice milk 130g Yeast 3g Sugar 25g Vegetable oil 5G Brown sugar guabao: All-purpose flour 100g Hot water 50g Yeast 1g Brown sugar 10g Vegetable oil 2g Original method: 1. You can put the mixing tank in the refrigerator before making it or put an ice pack next to it when mixing 2. Add milk, yeast, sugar, oil and powder in order 3. Adjust the bread machine to "Udon noodle mode, and beat for 10-15 minutes until the dough is smooth (do not beat for too long to cause the dough to heat up, which will make the surface of the finished oil rough and unsightly) 4. After the dough is smooth, take it out 5. Knead the dough into a strip, then gather the two sides in the middle, and then knead it into a strip, repeat this action 3 times (this action is the key to making the surface brighter and smoother) 6. Finally, at the most meaty part of the palm, gather the edges of the dough into a circle 7. Relax for about 15 minutes 8. Take the loose dough and take 350 grams of the main dough, the remaining dough, etc. for dyeing 9. Divide the 350g main dough into 50g/piece, which can be divided into 7 pieces 7. Take a piece of dough, flatten the uneven side up, and gather the dough into a circle with the palm of your hand. 8. Close the bottom of the dough by hand forming a C shape 9. Knead the dough into a strip 10. Relax for 10 minutes 11. Relax time to color the dough and adjust the remaining dough to red, pink, black, gray and white 12. After the relaxation is finished, the rod will grow into a long strip. When the rod is used, the rod should be driven up and down in the same way, so that the rod will not be repeated in the middle, which will cause the middle to be too thin. 13. After the rod is finished, apply a thin layer of oil 14. Fold in half to complete the shape of a 刈包! (The next part of the styling can be seen in the video for a clearer view, I won't go into details) 15. Put warm water in the pot, put the pouches in, and ferment for 30-40 minutes 16. The fermentation time will be different due to the difference between the operating time and the room temperature, so in the end, it is more accurate to distinguish according to the state 17. After the fermentation is completed, the surface will bounce and the volume will grow to 1.5 to 2 times as large as the surface is lightly pressed. 18. If you are not using a steamer, the lid must be wrapped with a layer of cloth! Very important This step must be done. It is the key to make the surface of the bag smooth and not wrinkled and wet. 19. After the fermentation is complete, put a chopstick on the pot and then cover the lid. 20. Turn on a small fire and count for 10 minutes after the water boils 21. When the time is up, turn off the heat and let it be stuffy for 5 minutes (the epidermis will not quickly contact the cold air and cause the epidermis not to be smooth) 22. When opening the lid, open it flat to avoid dripping 23. If you don’t want to eat right away, put it on a wire rack and let it cool, and let it freeze for 3 days/freeze for 1 month. 24. Steam it in an electric pot when you want to eat it The method of brown sugar mopping: 1. You can put the mixing tank in the refrigerator before making it or put an ice pack next to it when mixing 2. Add brown sugar to hot water and stir until the brown sugar melts 3. Ice to refrigerate to completely cooled 4. Add brown sugar water, yeast, sugar, oil and powder in order The next steps are the same as the original!

是用高粉吗？

@@tencheekhong579 中筋麵粉喔

牛奶加醋是為了代替buttermilk（白拖牛奶） buttermilk的作用是可以讓產品更加蓬鬆和增加濕潤的口感喔！國內不易取得，因此用這樣的方式取代。