Red bean blood and peace of mind, red bean stuffing is a big love, how to eat and love to eat ~
Red beans and water should be soaked 24 hours in advance, and the amount of water must be twice as high as that of red beans.
The soaked red beans are slightly softened by hand, the water of the soaked beans is poured out, the beans are put into the rice cooker, and the water is re-added. The water volume is higher than the red beans and the two horizontal fingers, and the porridge key is activated, and the fire is stopped for 30 minutes.
Drain the red beans, put them in a large bowl, add sugar, and smash the red beans in various ways. I use the empty beer bottle to wash the red beans until they are all chopped and chopped. The degree depends on personal preference. I usually deliberately leave some beans, not completely mashed, and eat more grainy red beans. Later, some people tangled that this is not called bean paste stuffing? Ok, then it is called red bean stuffing. Red leaves are not professional chefs. They have always liked to eat like this since they were young. They like this kind of red bean stuffing with red bean granules. They and their families love it and share it with everyone. It is. As long as it is delicious, then what about the name? Why? !
Evenly divided into small portions for spheronization, or you can use the time to wait for the dough to be fermented. The size is moderate, I am divided into 65 grams, a total of 21, can be used to freeze, and then thawed as new.
Put a small amount of warm water into the yeast, stir it for 5 minutes, and add white sugar to open.
Add flour to the yeast water, stir the chopsticks, add the remaining warm water, stir while adding, do not add all at once, stir into a flocculent, slowly rub the noodles together until the smooth dough is kneaded.
The dough is covered, the plastic wrap is doubled and the finger socket is not retracted.
Take out the squeeze and vent, continue to simmer, continue to cover the membrane for 30 minutes, remove the venting, add a small amount of flour to the surface, and knead until the dough is smooth.
Knead the dough.
搓 Growth bar.
Cut into even small doses.
Take a dough, knead the cake, and knead it into a larger cake (similar to the size of the bun), surrounded by thin, slightly thicker in the middle.
Put the red bean stuffing on the roll.
In fact, it is almost the same as the buns. If you don't fold it, you can pinch it down, pinch it, and close it, just like doing a hoe.
All wrapped in the steamer in the drawer, separated in the middle, wake up for 15 minutes.
Open fire, fire for 15 minutes, simmer for 5 minutes after the ceasefire, then cook again, hehe! The chubby red bean bag is out of the pot! Delicious, bite, full of bean paste, with a little red bean granules, so satisfy!
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1. The noodles must be in place, and lazy can't make a delicious noodle. 2. Different flours have different water absorption in different seasons. The amount of water is controlled by itself, and the good dough is moderately soft and hard. 3. Size yourself and like it, I like to make 21 bean paste bags.