Today, I used milk and flour instead of a drop of water for my yam bean bag. The finished product is delicate, soft and rich in milk fragrance. This bean bag is not only delicious in dough, but also delicious in bean stuffing. There are tricks to stir-fry bean stuffing. Don't mix it directly with sugar. Add one more step, the bean stuffing will be more fragrant, the bean stuffing will be delicious, and the dough will be delicious. Then this bean curd is perfect.
Now let's take a look at how I make this milk yam bean bag. The detailed method of bean stuffing is in step. Follow me and promise that there is nothing you don't like. It's very popular.
Ingredients: 300 grams of flour, milk 140 grams, yam 150 grams, 3 grams of yeast, 20 grams of sugar, and a proper amount of red bean stuffing.
Exercise:
1. Peel the yam and steam it in a steamer for 20 minutes. When it is hot, steamed yam will be ground into mud. When it is hot, it will be ground very finely with a small fork.
2. Put the milk in a glass, put it in hot water, heat it, add yeast and stir to melt it.
3. First pour the milk with yeast into the yam mud, stir it with yam, and then add flour and sugar.
4. Finally, mix the dough, knead it evenly, cover it and bake it 1 hour.
In a warm place, the dough will double in size in 1 hour.
6. Let's make bean stuffing when we make noodles. Soak adzuki beans overnight in advance, put them in a pressure cooker, add the same amount of water as adzuki beans, and put them in a pressure cooker for half an hour to cook. Cooked adzuki beans are soft and will be mashed with a light press. We put the cooked red beans into a non-stick pan and add sugar according to the amount of red beans. I like to put brown sugar and white sugar together in the amount of 1: 1. This is casual, stir-fry, stir-fry and crush.
7. Stir the sugar and beans and taste them to see if they are your favorite sweetness. Add corn oil if you can. Adding some corn oil can make the bean stuffing moist, sweet but not astringent. Generally, I put about 20 grams of oil in 200 grams of adzuki beans.
8. Finally, just mix the oil and beans evenly. Don't fry them too dry. After turning off the fire, the stuffing will still dry a lot after the hot air evaporates. Red beans seem to crush all beans. I like them with a little grain, so I left some red beans.
9. Finally, you can group the red beans for later use and freeze them when they are not used up. My bean stuffing is the size of a ping-pong ball.
10. Take out the fermented dough, exhaust it, divide it into small noodles, and then knead it into a circle. In this way, the dough is kneaded again during the treatment, and the dough is completely cooked. The size of the dough is determined by myself. I made it almost as big as the bean stuffing.
1 1. Roll the skin thin, wrap it with bean stuffing and close it.
12. Wrap each dough into stuffing, re-group it, put it in a steamer, leave gaps at intervals, and bake it for half an hour.
13, about 40 minutes, the dough is fermented to twice the size, and then steamed on high fire.
14, steam on high fire 12 minutes, stew for 5 minutes, and then start the pot again. This steamed bean bag is perfect, does not collapse, looks good and tastes delicious.
Tips:
The yam mud should be ground more delicately, so that the dough can be made delicate and soft. If you think grinding is not too troublesome, you can put the yam in the cooking machine, pour in the milk and beat it into milk yam paste with a blender, and then mix the dough, which is very easy.
Add some oil when frying bean stuffing, preferably colorless and tasteless corn oil, which will make the bean stuffing more fragrant, moist but not astringent, and taste good.
Don't open the steaming lid when the steamed bean bag is closed. Stew for five minutes before boiling, so that the surface of the bean bag will be smooth and complete and will not collapse.
This bean bag is delicious. If you like spaghetti, you must try it.