There is a New Year proverb that says, "Twenty-eight noodles on the waxing moon", in our local area, when the twenty-eighth month of the waxing moon comes, every household will give steamed bean buns. The emergence of bean buns, indicating that the new year is coming soon, the fame of bean buns is not large, far less than jujube buns and various kinds of flower buns, but it is the most indispensable New Year's food (landmark Henan Nanyang) in the hometown, every year the New Year is inseparable from it, each family will steam bean buns cage by cage, prepared with offerings and staple foods during the entire New Year. Perhaps it is precisely because the fame of bean buns is not very large, so it has gradually become a unique New Year's food in my hometown. This year's crab sister steamed bean bun is a little different, one is that the filling uses mung beans instead of kidney beans (we locally call cowpeas), and the other is that the dough skin is not pure wheat flour. In the past, when life was not good, I kept white noodles for the New Year, but now it is different, in order to eat healthier, I think of ways to add mixed grains to white noodles. The dough of this bean bun, every 700 grams of flour added 250 grams of soybean residue, the proportion is quite large, of course, such bean buns are also very delicious. Let's take a look at the specifics. Dough ingredients: 500 grams of flour plus 200 grams, soybean residue 250 grams, water 250 grams, yeast 8 grams, cooking oil 20 grams. Filling material: 300 grams of mung beans, sugar to taste. You can change the size of the recipe year-on-year, and the crab sister has enlarged the formula three times and steamed a large basket of steamed buns. Soybean pomace is my product when making tofu, do not have to prepare deliberately, if there is no okara, just remove 200 grams of flour and 250 grams of okara, yeast reduced to 5 grams, or a very good steamed bun dough recipe.
By Liaoning crab
<h2>Royalties</h2>
Flour 500+200 g
Water 300 g
Yeast 8 g
Okara 250 g
Cooking oil 20 g
Mung beans 300 g
Sugar to taste
<h2>Practice steps</h2>
1, the first noodles, pay attention to the text description, because when the noodles are made, both hands are noodles, no one helps, there are not so many detailed pictures, and the text can be completely understood. First, put 500 grams of flour, 250 grams of okara, 250 grams of water, 8 grams of yeast and 20 grams of cooking oil into the cooking machine and beat the dough at low speed. At this time, the dough is relatively wet and soft, but it can be formed into a ball, because the amount of okara is more and the dough is coarser. Move the dough to the kneading panel and choke on the remaining 200 grams of flour in small amounts of time, and finally knead the dough smoothly, at which point the dough is harder. Place in a pot and find a warm place to ferment. Pictured here is the dough that is torn open and filled with bubbles in the internal tissue.
2, boiled beans, compared with other beans, mung beans are very good to cook, do not need to soak in advance, directly add water to boil, pay attention to the amount of water to a little more, after boiling on high heat, turn into a low heat, cook the beans until slightly on the fire can turn off the heat, fish out the beans to drain the soup, mix with the appropriate amount of sugar for later. Beans do not cook too bad, slightly open on it, the beans at this time taste the best, soft sand but not rotten.
3, the dough is taken out, placed on the table, divided into small agents of uniform size, one by one roll round standby, the rolling method of the bean bun is different from the rolling method of the bread, the bean bun dough needs to be kneaded repeatedly before rolling the round, and the bread dough is directly rolled with the method of "wrapping" or "dough".
4, the round dough is not an absolute circle, to be precise, it is a cone,
5, such a dough is more convenient to pinch out the nest at the bottom,
6, put enough bean paste filling,
7, and then cooperate with both hands to close the mouth of the bean bun, which is a bit similar to the method of filling the mooncake.
8, the wrapped bean bun is placed on the steamer covered with oil paper or cage cloth to wake up, it is recommended to use warm mung bean filling, which is more conducive to the fermentation of the bean bun, it takes about half an hour, the bean bun will be sent well.
9, light the fire to steam, the water is boiled after the time, steaming for 25 minutes can open the pot, white and fat bean bun is ready, thin skin filling, soft and delicious, empty mouth to eat are very delicious.
10, steamed beans wrapped frozen, when eating take out re-steaming, steamed through as good as fresh,
11. During the New Year, it is really convenient to prepare enough such food. You can eat two hot breakfasts, and the sisters have a variety of staple foods to choose from.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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