Family dinner. My mother opened one while it was hot. The whole filling has a sweet rustling taste. My mother spoke highly of this and was recognized by her relatives. This recipe is very reliable. I'll share it with you when the flowers are arranged. Prepare the food in the fragrant bean paste bag in advance: 200 grams of red beans, 20 grams of sugar, 500 grams of wheat flour and 5 grams of water.
The first step is to soak the red beans for more than 8 hours. Therefore, on Friday today, it is suggested that friends who have read the menu and want to follow suit can wash the red beans after dinner, soak them in clear water and put them in the freezer, and start making bean stuffing tomorrow.
The second step is to pay attention to soaking red beans. One is that the water needs to be sufficient, because red beans can absorb water well, and the other is that the soaking time can be within 24 hours, but the water should be changed immediately after 10 hour, and it will go bad very easily if soaked at room temperature.
Step 3: After the red beans are soaked, they are gradually cooked. The amount of water added is the same as that added in daily cooking. The electric pressure cooker can choose white rice porridge or whole grain porridge for 30-40 minutes. If you put too much water here, don't worry about using stainless steel mesh after cooking. It is sweet, 200 grams of red beans and 20 grams of sugar, so I use it to refer to sugar, which is still six times sweeter, so I only put 3 grams.
Step 4, grind the red beans with a rolling pin, or roll them with a clean empty beer bottle. It is not recommended to use various small grinding tools here. If you want to eat this rustling granular flavor, you can only grind it by hand.
Step 5, divide the red bean stuffing into equal parts. I have 45 grams each. Of course, I weighed it. It is more convenient to make Chinese snacks at home or buy a cake baking scale. When the red bean stuffing is ready, it is not too late to start kneading the dough. Red bean stuffing can be covered with fresh-keeping bags and stored in cold storage.
Step 6: 500 grams of wheat flour, add 5 grams of yeast, slowly pour it into clear water, and stir it with wooden chopsticks into such a floccule, so that the water does not need to be put, and it is rubbed into a smooth batter. It is almost within 50 minutes of alcohol release at room temperature. I didn't pay attention to this 70-minute fermentation. I've brewed enough wine.