Soak some red beans to make a bean paste bag.
・ Today use Corsi's electric steamer, first steam the red beans to make a bean paste, this cloth can not be found, take the plate.
Steam a little more, try to spread it flat, cover the lid, there is a water opening next to it, open and add water, the red beans are steamed and taken out, and steam to the extent that they are crushed.
Pour it into the pot and put white sugar according to your own taste, and there will be all those left in the house, and the sugar is a little less and then some honey. If the bean paste stuffing is not slightly sweet, it is not delicious and tasteless, turn on low heat and stir-fry slowly. Fried bean paste is really very laborious, back and forth so tinkering is afraid that it sticks to the pan, just press while stir-frying, I love to eat a little grainy don't fry for too long.
Just fry the water inside the red beans, which is probably the state. After stir-frying, put the bean paste out and dry for a while, a large plate of red bean paste, take the pot to brush it, the temperature is lowered, and after cooling, it is squeezed into small balls, round and rolling, this filling is just right. These are five six, seven, eight, nine fillings, take this pot and noodles.
To make this kind of pasta, you must take an electronic scale to weigh, otherwise you can't master the amount, exactly three hundred grams of flour, weigh three grams of highly active yeast, no sugar, put three grams of salt to see if it can work, can it be initiated.
Take 35 degrees of warm water and mix the dough into a dough, be sure to add water in a small amount and many times, wear gloves to knead the dough, it doesn't feel sticky, and then the soft and hard are moderate, put this, cover the lid, and let it ferment to twice as large. Put it first, wake up a little hungry and eat the whole hour first.
Come a bottle of milk, the remaining half a dried sea cucumber with milk, coffee, the noodles are almost ready, let's have some baking soda, knead more to exhaust. On the kneading mat, put more dry flour to prevent sticking.
・ I feel that this face should be sent well, very good special announcement. Knead into long strips and cut into equal portions, this one a little sized. How do you feel that my group is not the same thing as other people's group? The trickle of the people's group is round, and that's pretty much it.
Take plastic wrap and cover a little to prevent air drying, flatten and roll out, try to roll out a little thin on both sides, leave thick in the middle, and slightly thicker in the middle to prevent leakage. Pinch a little thin on both sides.
Put the bean paste filling in the middle, pinch it like a bun, and pinch it up almost on the line. This pleat here is also too ugly, press the strict don't scatter. Just put the ugly side down, turn it back and forth, and try to be as reunited as possible. Isn't it nice to look at it this way.
The second one has more experience, pinching and pressing, buckling over for reunion. What's the situation? Isn't it 9? How is there one left? How do you have one less face? Strange. Don't move the bean paste bun, let it wake up for 5 minutes first, I'm afraid that it will stick to the pan when it will steam.
A thin layer of oil is applied to it, one layer after another, a few black sesame seeds are garnished on top of it, and then steamed under cold water for 15 minutes. About 15 minutes, the time is halved, and it is fast and time-saving.
I tasted two mouthfuls of leftover bean paste filling, and the sweetness was just right, which was much better than the one sold outside.
The third is that when the food is steaming, the steam water on the lid of the pot will not fall into the food, and the glass skylight design can see the food status at any time. How about a look when the time is out? It's okay, it's just a little not round, hot, quite noisy. Take a look at the layer below and press it up.
These two looks are not quite high, a little proud. Break one to see what is inside, the skin is thin and the filling is large, not bad, the filling thief is delicious, and the taste is rustle. Put a few frozen in the bag and put it in the refrigerator, sometimes I don't like to cook in the morning, and then warm it up.