There are many ways to eat yam, you can fry, stew, cook soup, do dessert and so on, and I like to use yam to do pasta, yam cake, yam buns and so on, with yam to do pasta finished micro gluten, texture is very good, very delicious. Staple food is a meal must have things, we and the pasta when more ingredients, so that we eat staple food when we can unintentionally get a variety of nutrients, do a little more, when the breakfast save time and nutrition.

Today my yam beanbag did not use a drop of water, still use the milk and noodles, the finished product is delicate and soft, creamy and rich. This is not only the crust is delicious, the bean filling is fried, but also delicious, fried bean filling is also a trick, do not directly add sugar on the mix, add one more step, can be more fragrant bean filling, bean filling is good, the crust is good, then this bean bag is perfect is not it.

Now take a look at my practice of this milk yam bean buns, bean filling detailed practice in the steps, with me to do, to ensure that made out of the bean buns do not not love to eat, too popular.

Materials: 300 grams of flour, 140 grams of milk, 150 grams of yam, 3 grams of yeast, 20 grams of sugar, red bean filling appropriate amount.

Practice:

1, yam peeled, steamed with a steamer for 20 minutes steamed, steamed yam while hot crushed into a puree, while hot with a small fork will be crushed very fine.

2, milk into a glass sitting in hot water, warm, put the yeast stirring to melt.

3. Pour the milk with melted yeast into the yam puree, stir with the yam, and then add the flour and sugar.

4: Finally, form a dough, knead it smooth, cover it and let it rise for 1 hour.

5: In a warm place, the dough will rise to twice its size in 1 hour.

6: Let's make the bean filling while the dough is rising. Soak the red beans overnight in advance, put them in a pressure cooker and add the same amount of water as the red beans, and cook and press them in the pressure cooker for half an hour. Cooked red beans are very soft surface, gently pressed will become bean puree. We put the cooked red beans into a non-stick pan, according to the amount of red beans into the sugar, I like brown sugar and white sugar with the amount of 1:1 together, this is arbitrary, low heat fry, while frying while crushing.

7, the sugar and beans after frying taste, see if they like the sweetness, if you can, put corn oil, put a little corn oil can make the bean filling moist sweet not astringent. Generally I 200 grams of red beans amount I will put about 20 grams of oil.

8, the last oil and beans fried evenly on it, do not fry very dry, break the fire after the heat evaporation filling will still be dry a lot. Red beans look like you can crush all the beans, I like to have a little bit of grain, left a little bit of red bean particles.

9, the last can be red beans into a ball standby, not used up on the frozen storage. I make bean paste the size of a ping pong ball.

10, the fermentation of the dough out of the exhaust, in the division into small dosage, and then kneading round, so that the process of handling the dough and kneading again, the dough is completely molasses good. The size of the dough is up to you, I made it about the same size as the bean filling.

11: Roll out the outer layer of the dough and wrap it in the bean paste.

12. Put each dough ball into a steamer drawer, leaving space between them, and then leave them to rise for half an hour.

13, about 40 minutes, the dough fermented to double the size, then open the fire to start steaming.

14, steam 12 minutes over high heat, simmer for 5 minutes and then rise. This way the steamed bean buns are complete, not collapsed, good-looking and delicious.

Tips:

The yam paste should be crushed a little more delicate, so that and the dough can make the dough fine and soft. If you find it troublesome to grind the yam finely, you can put the yam into the cooker, pour in the milk and then use the blender to make a milk yam paste, and then make the dough, which will be very easy.

When you fry the bean paste, add some oil, preferably colorless and tasteless corn oil, which will make the paste more fragrant, moist and not astringent, and the taste is very good.

Steaming the bean bag off the fire do not rush to lift the steam cover, off the fire simmer for five minutes and then open the pot, so that the surface of the bean bag is very smooth and complete, will not collapse.

The beanbag is very delicious, if you also like pasta you must try oh.