Materials
:
For the filling:
1) 200 grams of red beans
2) sufficient water (to boil)
3) 100 grams of brown sugar
4) ½ teaspoon of red dye
5) 1 teaspoon salt
6) 3 tablespoons cooking oil
For the pouch:
1) 500g self-rising flour
2) 6 grams of instant yeast
3) 50 grams of vegetable oil
4) ½ teaspoon salt
5) 100 grams sugar
6) 250 grams of warm water
7) ½ 1kg
cooking oil (for frying)
Method:
For the filling:
1) Boil the beans until the half-breed and blend until smooth (with ground water
broth)
2) Combine all ingredients
the filling and cook until thick.
3) When thick add edible oil and mix well.
For the pouch:
1) Combine water, yeast, oil, sugar and salt. Enter ingredients
into flour
form a dough. Knead dough for 5 minutes.
2) Shape the dough into a long and cut the dough into 40g each.
3) Keep the dough for 10 minutes with closed plastic.
4) After 10 minutes, take the dough and shape the round. Fill the core ditengahtengah,
close
dough that does not leak and a round shape again.
5) Alaskan dough with oil paper and was until the dough is finished and saved
for one hour.
6) Heat wok with oil warm.
7) Fry until golden color pouch.
Ready to serve.
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