Purple sweet potato bodhi ruan
|Glutinous rice flour||10g|
|Beary Costa Sauce Purple Sweet Potato Flavor||60g|
|Beary Sweet Salad Dressing||15g|
1. Noodle type part: Put all the ingredients in the noodle type into the noodle tank and stir, stir evenly until the dough is smooth, and then set aside.
2. Soup part: After putting the high-gluten flour and glutinous rice flour together, add boiling water and stir evenly, stir until the batter puffs, let it cool and set aside.
3. Main dough part: except the butter, put all the ingredients together in the dough tank and stir evenly, add water and stir until the dough is 70% gluten, add butter, and stir until the gluten is fully expanded.
4. Relax at room temperature for 40 minutes. Divide the 120G dough, pack 60g of Bailey's cream, squeeze Bailey's sweet salad dressing on the surface, and sprinkle with cheese powder to bake.
5. Baking temperature: 210 high heat, 200 low heat, bake for 12 minutes.
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