How to make crab baobao

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  1.Easy to make It's easier than steaming a crab, and it's even more convenient to eat.You don't need scissors to cut off the big pliers, nor do you need to open the crab lid, nor do you need to pick out the crab heart.

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  2. It is a bit cuter than the hairy crabs in Yangcheng Lake, and tastes richer.When you bite into it, you will find a golden and soft bread crust with a fragrant red bean paste filling inside.

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  3.Except for salt and butter, put the ingredients into a bread machine and knead into a ball.

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  4. Knead until expanded, add butter and salt.

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  5.Continue to knead until smooth and you can pull out the film

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  6.Shape the dough into a ball, put it in a bowl and wrap it with plastic wrap, and ferment until it doubles in size.

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  7.Take out the fermented dough, press and deflate



8. Divide the dough into five 50g small pieces, roll into balls and wrap in plastic wrap for 10 minutes.

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  9. Divide the red bean filling into 5 20g pieces, roll into balls and set aside.

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  10. Deflate the rested small dough, roll it into a round shape with a rolling pin, and place it on the Serve the red bean filling.

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  11. Wrap the dough tightly, place it with the mouth facing down, and flatten it slightly.

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  12.Take part of the dough and knead it long to make crab hands and feet, add black beans as eyes, and bake On the plate.

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  13. Turn on the fermentation function.Ferment for about 45 minutes.Take out the fermented dough and brush it with egg wash with a brush.

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  14. Preheat the oven in advance, with the upper heat at 190 degrees and the lower heat at 170 degrees, and bake for 13 minutes., the surface is golden yellow.

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  15.Cute