Soft bean sandbag, sweet and delicate, soft and delicious, no bean smell, novices can also be easily done
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I still remember when I was a child, I had to steam bean buns every New Year' Day, but now there are a lot of bean buns sold outside, sweet and soft, the price is not expensive, and at the beginning it is much more delicious than the rustle made at home. So I haven't made bean buns in a long time.
But the sweet and greasy bean paste will be tired when you eat too much. Therefore, it is still the best taste of the rustling taste bean bun in memory. Today, let's make soft bean sandbags, sweet and delicate, fluffy and delicious, no bean smell, novices can also do it simply
【Dish name】: Soft bean sand bun
【Ingredients required】: 200g of red beans, 40g of sugar, 5g of ferment, 500g of flour,
【Cooking steps】:
1. After cleaning the red beans in advance, soak them in water overnight and remove them. The beany smell on the surface of the red bean. But be sure to wash the red beans thoroughly before soaking them than you might think.
2: Then put the soaked beans in the rice cooker. Prepare the cooking function twice and let the beans completely soft and rotten. Be sure to add enough water to prevent drying the pan. Before and after boiling the beans, it should be divided into two returns of water, the first time the water should not be thrown away, and the second time with clear water, which can greatly reduce the bean smell of the red beans.
3, then drain the water, leaving only the red beans, must be clean, so that the good bean paste will be dry and not slippery, although it will lose a part, but it will not be greasy to eat. Then add an appropriate amount of sugar and stir well.
4, with a handy tool to crush the red beans, while crushing, the sugar is also fully mixed with the red beans. If it is troublesome, you can use the blender directly, but if you crush it by hand, it will have a rustling feeling.
5. Then we put the finished bean paste into a ball by hand, and divide all the prepared bean paste into a uniformly sized filling ball.
6, wait for the bean paste to be ready, start and noodles, or the ratio of flour and yeast is 100:1. Stir well and add the right amount of warm water, stirring as you add. After stirring into a flocculent shape, knead by hand into a smooth dough. Cover with plastic wrap and ferment for half an hour.
7, then the fermented dough is divided into the same number as the bean paste, the dough skin can not be too large, although the skin of the bean bun will not be as thin as the dumplings, but the thinner the skin, the sweeter the bean bun made, the more delicious it is. So roll out as thin as you can and wrap the filling.
8. Finally seal. Remember. It doesn't matter if the appearance is good or not, what is important is to wrap tightly and not to show the filling. Place the seal facing down in the steamer and steam for about 15 minutes after the water is boiling. That's it. Finally, it takes another five minutes so that the bean paste bun is ready.
9, white and fat, fluffy and soft, sweet and fragrant. The bite is a thin dough skin as thin as paper, and it is soft and delicious, and when you bite it, it is a sweet and non-greasy bean paste filling. The taste of the rustle is much better than the sweet and greasy bean paste that is now sold outside.
【Cooking Summary】:
The soaking time of the beans can be appropriately lengthened, but not too long, not more than a day at most, if it is too long, the beans may spoil.
Tell everyone a good way to crush beans and prepare a plastic bag. Put the finished red beans and sugar together in a plastic bag and roll out the bean paste with a beverage bottle.
Copywriter: See and hear the food and see it
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