Ingredients ?

Flour 500g

Yeast 5g

Warm water moderate

Red beans (filling) moderate

Sugar (filling) moderate

Water (filling) moderate

Fluid water (filling) moderate

Fluffy Homemade Bean Paste Whipped Biscuits How To ?

Soak red beans: Wash the appropriate amount of red beans and soak them in water for 24-36 hours, with as much water as possible to allow the beans to absorb the water. If it is more than 36 hours, the red beans may sprout.

Cooking red beans: put the soaked red beans into an electric pressure cooker, put in water, more than about 1 cm of red beans, choose beans to choose 35 minutes. If you use a regular pressure cooker, turn off the heat after the water boils for about 35 minutes.

Crush the cooked red beans with a spatula while adding sugar in small portions until it reaches the fineness and sweetness you like. If it feels dry, add water in small amounts to avoid over-thinning. Chill the finished red bean filling in the refrigerator and serve as you like, but it's best to eat it within four or five days or it will spoil.

Development: For the mother who has to get up early in the morning to make breakfast for her school children and go to work, the development of the dough is really a luxury that requires too much time, so I only do it on weekends or for dinner, and then I tried to make the dough at night and put it in the refrigerator, and then found that it fermented very well the next morning! This is a great time saver, and in the morning you just need to deflate and shape the dough, so now there's more variety to make in the morning. Soak the yeast in warm water to activate it, then mix it with the flour to form a smooth dough, cover with plastic wrap and put it in the fridge to chill, and the next morning it will have doubled in size, so if you insert your finger into it and the holes don't shrink, it's ready. The temperature of the water is a little higher, and a little more water will make a softer dough, so that the cake will be fluffy and delicious. You can also substitute milk for the water, or add 2 tablespoons of powdered milk to the flour to give the finished product a creamy flavor.

Exhausting and shaping: Remove the dough from the refrigerator and let it rest for 10-20 minutes, then knead the dough to exhaust it, I usually knead it until there are no big air holes when I cut it. The previous experience is that if you want the finished product to be soft and soft with big holes inside, you don't need to knead more, and just shape it directly on the pot, and if you need to have some delicate holes inside, you can knead for a while longer. Divide the dough into two parts, each part is divided into 7-8 small dough, rolled into the center of a slightly thicker round skin, each skin put a spoonful of bean paste filling, with the technique of wrapping buns wrapped up, pinch tightly, flatten, rolled into a round cake, do not roll too thin. Cover with plastic wrap and let stand on a sheet pan for 10-20 minutes.

Cookies: Non-stick pan, brush with a little oil, because more oil is a crispy crust, not fluffy. The whole time with the minimum fire, the cake becomes thick, bulging, it is almost, cooking when the lid on the pan.

Well, the fluffy and sweet bean paste flour cake out of the pot!