Ingredients: egg white 10, red beans 1 package (or 2-3 canned red bean paste, available in Chinatown supermarket), whipped cream 1 spoon (no need), appropriate amount of fine sugar, and 2 bottles of oil (48 ounces/bottle).

Exercise:

1, wash red beans, soak them in water only soaked in beans 1 hour, then boil the water in a pressure cooker, turn down the heat and press it for half an hour. When the temperature drops, open the lid, remove the skin of the beans, take out the bean paste that has been cooked into mud, and it is best to sieve it carefully, so that the taste is more delicate. Then add sugar while it is hot and stir well according to your own taste. After drying for a while, add cream.

* * Note: If it is too troublesome, this step can be omitted. Use canned red bean paste instead, add cream and stir, then put it in the refrigerator to freeze slightly. If the canned red bean paste is too thin, you can filter the juice a little, add a little skimmed milk powder instead of cream and mix well. Because the milk taste of skimmed milk powder is not too strong, it will not mask the original sweetness of red bean paste, and milk powder can thicken the originally thin red bean paste.

2. Use a spoon to divide the frozen red bean paste into small pieces the size of an egg, which are slightly round in shape-note that the red bean paste can be frozen as firm as soft dough, and it does not have to be frozen into ice cubes.

3. Knock the egg whites into a big bowl and beat them repeatedly with an egg beater until all the eggs are foamed like ice cream-just insert a chopstick into the beaten egg whites and the chopsticks will not fall off like that;

4. Prepare a large plate and sprinkle the remaining fine sugar for later use;

5. Heat the cauldron, pour a large amount of oil (about 1.5-2 bottles of oil, each bottle is 48OZ), and slowly heat it to 50% heat on medium fire;

6. While burning the oil, take a tablespoon of the prepared red bean paste stuffing, then put it into the beaten protein foam, so that the red bean paste stuffing is evenly covered with a thick layer of protein foam, and put it into the oil pan as soon as it is done. When you do this, put all the red bean paste stuffing into the oil pan and soak it slowly until all the snow shadow bean paste buns put in the pan float on the oil pan.

Key points:

1, remember not to be too sweet when seasoning the red bean paste, because the steamed stuffed bun will be wrapped in a layer of sugar after frying. If the filling itself is already very sweet, then the whole snack will be greasy, and the bean flavor of red beans will also be reduced, so the taste of the filling is clear instead of heavy, just a little sweet.

2. The fried snacks must have enough oil, so as to ensure that the snacks float and are heated evenly. When frying, the oil temperature should not be too high and the fire should not be too big. Just soak the protein until it is solidified to ensure that the protein skin is white. If the oil is too hot, protein will turn yellow or even paste off, which will affect the appearance and taste. It must be remembered that this is the shadow of "snow" and it is the clothes of "snow". Since it is snow, it must be white. If it is yellow, it is not good.