I really don't want to care about carbs or not, just to satisfy my Chinese stomach, I also want to make this old-fashioned bean paste bag.
Especially in summer, the weather is hot and humid, and the red beans themselves are also a good thing to clear away heat and relieve heat.
Dispel/dampness, reduce/swelling, rich dietary fiber can also better help the intestinal function, eat more times in summer, insist on eating, it is very good for our body!
I still remember living with my grandparents when I was a child, and my grandmother liked to coax me with this bean bag.
At that time, I really loved to eat, just a small bean bag, I could stuff any dish and any meat.
The old-fashioned bean buns have a fluffy dough on the outside, and the filling is all fried with red beans little by little.
Although it is a dough dough, it can also be made with a thin skin and a large filling.
The bean paste inside is slightly sweet and not greasy, with obvious bean grains and bean skin, which is much more delicious than the bean paste buns sold outside now!
- Homemade Old-fashioned Bean Paste Bun -
· Reference age ·
Babies over 12 months old who are not allergic to ingredients
· Ingredient Preparation ·
100 grams of all-purpose flour
1 g yeast / 60 g water
120g of red beans / 20g of sugar / 20g of butter
The above ingredients are only representative of the production amount
It does not represent a meal for your baby
· Procedure ·
01
In order to make better use of the time, it is best to make pasta first. Here you can use all-purpose flour, add yeast and water, stir and mix the dough, and I won't repeat the process.
02
In the process of kneading the dough, you should remember the phrase "add water when it is dry, add dough when it is thin" and you will not be wrong. Then directly cover the lid or cover with plastic wrap to ferment, at this temperature, room temperature fermentation can be, until it is twice the size.
* Sisters in the north, like our house, now the room temperature is about 25 °C, fermentation for about an hour, it is estimated that it is about the same. The temperature in the south is relatively high, and the fermentation process is faster, so you need to take a second look.
03
At this time of the dough season, it is just right for us to make red bean paste. Pour the soaked red beans into the pot, add purified water, and cook over low heat until the red beans are soft and rotten.
*If you find it troublesome to cook, you can also use a rice cooker directly to cook the red beans. It is best to simmer until there is no water, and you don't have to fry it hard afterwards.
04
Although the red beans themselves are a little sweet, they are not enough to make filling. It is best to add some granulated sugar and stir-fry repeatedly until the bean paste in the pot is relatively dry.
05
At this time, the bean paste is not so fragrant, it is best to add a little butter to it, mix it, and the taste will be different immediately.
06
At this time, the dough is almost fermented, and it is still the same old way of making pasta, exhausting, kneading, and finally cutting into small pieces, and the size of the dough is all up to you.
07
Roll out the small cut thinly, just like the thickness you usually roll out the wrapper.
08
Wrap the finished bean paste into it, and wrap it in the same way as the bun, and finally cut off the extra small piece of dough.
09
After the round bean paste is wrapped in the pot, it has to be covered and let rise for 10 minutes, and then turn on the fire.
10
Because the filling itself is cooked, the bean paste cooks quickly, steam for 15 minutes, and continue to simmer for 3 minutes to get out of the pot.
11
Compared to a lot of pasta I've made before, this bean bag is a little more complicated and troublesome today, but it tastes really good.
The skin of the dough is thin and soft, and the red bean filling inside is sweet and fragrant, and there is a milky fragrance, which makes it feel fragrant just by eating the filling.
In addition to making it with wheat flour, sisters who want to control carbs can also switch to cornmeal or whole wheat flour.
Mixed with flour in a certain proportion, it can not only increase the flavor and nutrition of the grain, but also eat healthily.