My hometown brought some red beans, dried them on the balcony, looked at them every day, it was very gratifying, and I calculated how to eat them every day!
If the beans knew what I thought, I didn't know how to feel?
In addition to making porridge, boiling soup, and sautéing red bean paste, my favorite thing is to make them into honey red beans, scoop a few spoonfuls from time to time, put them in yogurt, milkshakes or rice paste, mix them, delicious and sweet!
However, the honey red beans made by yourself have no additives, and they can't be left for too long, and there is still a small half bowl left, make a red bean buckwheat roll!
Simple, fast, nutritious, healthy, the dough is not fermented, a roll and a steam, a week of breakfast has it!
In the sun, the smooth skin faintly shimmers, and the red beans loom under it, which is extremely tempting!
After cutting, the circles of beans are arranged in turn, so beautiful!
Buckwheat is a popular healthy ingredient nowadays. Its nutritional value is higher than that of rice and flour, and it is suitable for women and children of the old and weak, and it is also a high-quality raw material for making various pastries, candies and so on.
Recently, I have been fascinated by all kinds of coarse grains and beans, but on several occasions I have made it with too rough texture, and my husband has eaten it to the point of crying. Today also added buckwheat and red beans, but the taste is delicate, it is also very delicious, this time can not cry, haha
There are many ways to make red beans into steamed buns, which can be made into red bean fillings into bean paste or bean paste buns, or thrown into the kneading machine directly into the dough, or can be rolled on the dough and rolled into the buns.
However, I want to see beans on the surface of the steamed bun, and at the same time, I can eat beans on the inside of the steamed bun. So, one step more than a knife cutting steamed buns, it is very simple to do, but it can meet my requirements, very happy!
The fun of making your own steamed buns is here – whatever you want, delicious and fun!
Let's talk about the following approach.
The practice of honey red beans has also been issued before. After the beans are soaked and cooked, add an appropriate amount of brown sugar or white sugar, mix well, put them in the refrigerator and refrigerate, it is honey red beans.
I've been in the fridge with this honey red bean for a few days, and the color is so ugly, haha.
The recent steamed buns are not made with water, made with milk, fragrant, full of milk, very delicious!
200 grams of flour, 100 grams of buckwheat flour, about 160 grams of milk, 3 grams of yeast, 20 grams of sugar, all put into the dough kneading machine or cooking machine, start the "kneading" program.
Knead into a smooth soba dough. The dough does not need to be fermented, and it goes straight to the next step.
Roll out the dough, add the honey beans, and be careful not to have soup.
Like a bun, wrap the red beans and try not to have air in the dough or soup.
Gently roll out with a rolling pin to get a large dough sheet.
The action should be light, so that the dough will not break, and the beans can be faintly seen on the surface.
When I was wrapping, there may have been some gas in it, so when I rolled it open, I rolled out the edge and let the gas go out from the edge, so that the surface was smooth, and the beans on the edges could be rolled into it anyway, and I couldn't see it.
Roll up the dough.
Roll a few more times to make the surface smoother and the inside tighter.
Cut into several doughs with a sharp blade.
I cut it bigger this time, save land, haha!
Place the cut dough on a steamer, brush it with oil or pad cloth underneath, and leave it in a warm, moist place to ferment.
Now it's cold and fermentation is too slow at room temperature. So, I put it in a steaming oven to ferment. If you don't have one, you can put it in the steamer, and put some warm water in the pot, which is similar to the normal fermentation time.
I set it at 40 degrees, fermented for 20 minutes, and when the volume became significantly larger, I steamed directly for 15 minutes, turned off the heat for 2 minutes and then opened the lid.
Shoot a dark tone, after cutting, is the pattern more beautiful?