When making sticky bean buns and noodles, it is necessary to mix glutinous rice flour and sticky rice flour in a certain proportion, and then add appropriate amount of water to make dough.

Glutinous rice flour and sticky rice flour are two kinds of raw materials for making sticky tofu. Glutinous rice flour has good viscosity and elasticity, which can make tofu softer and more chewy. Sticky rice noodles have good water absorption and toughness, which can increase the toughness and cooking resistance of tofu. Therefore, when kneading dough, the two powders should be mixed together in a certain proportion.

When kneading dough, it is necessary to mix glutinous rice flour and sticky rice flour evenly, then add a proper amount of water and stir it into dough by hand. The amount of water needs to be adjusted according to the water absorption of flour and personal taste. Generally speaking, the amount of water should be moderate, neither too much nor too little. Good dough should be soft, elastic and non-sticky. If the dough is too hard or too soft, it will affect the taste and quality of tofu.

Characteristics of sticky bean bag

1, unique taste: sticky bean curd with thin stuffing, soft and waxy, sweet and delicious. Its skin is made of glutinous rice flour, and the stuffing is usually red beans or other beans, supplemented by spices such as sugar and oil, which has rich taste and high nutritional value.

2, the production is fine: the production process of sticky tofu is very fine, and it is necessary to master the fermentation and cooking time of dough to ensure that tofu is soft and glutinous, and the skin is thin and not broken.

3. Rich nutrition: The main raw materials of sticky bean bag are glutinous rice and red beans, which are rich in nutrients such as protein, vitamin B, calcium and iron.

4, suitable for all ages: sticky bean bag is a snack suitable for all ages, deeply loved by consumers. Especially in the cold winter, hot sticky bean bags can warm people's hearts.