Ingredients

　　Low-gluten flourFlour120g

　　Milk60g

　　Eggs1 piece

Fine sugar 70g

　　Corn oilBaking powder 1g

Salt 1g

Raisins

　　DryMa cake stepsMixed low-gluten flour and baking powder, sifted for later use

Beat eggs, fine sugar, salt together

Add corn oil and mix well

High-gluten flour

　　Old dough 50g350g

Salt 4g

Yeast 4g

Egg whites 90g

Unsalted

ButterSugar40g

　　Mung bean paste as needed50g

Coconut flakes as needed

Egg wash as needed

Mung bean paste bread steps

Prepare all ingredients

1. Prepare all materials

2. Pour egg whites and milk firstBread machineAdd remaining ingredients (except butter) one by one, then add yeast in the center with your finger.

3. Perform kneading cycle once, add butter, then two more kneading cycles

4. The Dongliang bread machine is not very powerful; it took three kneading cycles to barely achieve membrane stretching. Then start the rising program.

5. After rising is complete, take out and deflate, then cover with plastic wrap for 20 minutes.

6. Roll out and spread mung bean paste evenly

7. Roll up and round it, place in loaf panOvenSecond rise (place a baking tray filled with hot water)

8. Once risen, brush with egg wash, sprinkle coconut flakes, cover the bread pan, preheat oven to 170 degrees for 40 minutes.

Tips

Adjust oven temperature according to your oven's specifications.

If you don't like coconut flakes, you can omit them.

　　Chicken leg1000g

　　Peanuts150g

Oil as needed

Salt as needed

　　Sesame seeds30g

　　ChiliPowder 150g

　　Soy sauce10g

Green onion 50g

UncookedGinger20g

Garlic 20g

Dried Sichuan pepper 40g

Cloves 20g

Cinnamon 10g

Spicy and numbingWater-Drool ChickenSteps for making spicy and numbing chicken

1.Ingredients

2. Sichuan pepper, cloves, cinnamon, green onion, ginger

3. Chicken legs in cold water with Sichuan pepper, cloves, cinnamon, green onion, ginger.Boil for 15 minutes, then turn off and let it sit for 10 minutes.Transfer the cooked chicken legs to ice water to quickly cool down

4. Remove bones and cut into strips

5. Stir-fry peanuts and add them together for better taste

6. Heat oil, add Sichuan pepper, cloves, cinnamon, green onion, ginger, garlic slices, cook on low heat until fragrant.Turn off the flame and remove all auxiliary ingredients

7. Sesame seeds, chili powder, salt

8. Pour in stir-fried oil, mix well, add appropriate soy sauce to season, also add fried peanuts.Adjust seasoning according to personal taste

9. Pour mixed spicy and numbing sauce over chicken strips

10. Finished product, close-up photo

Tips

Ice water helps quickly cool the ingredients for easier bone removal.

4. Add milk and mix well

5. Mix baking powder and low-gluten flour, stir thoroughly

6. Stir in soaked raisins that have been drained of excess moisture

7. Mix evenly

8. Pour into paper molds.(No need to smooth the surface.Place in a preheated oven at 180 degrees, middle rack, upper and lower heat, for 20 minutes.

Tips

Temperature and time are.