Accessories: 2g yeast, 150g warm water, appropriate amount of bean paste filling
Steps:
1. Cornmeal and glutinous rice flour weighed well.
2. Melt the yeast in warm water.
3. Use the melted yeast and warm water to mix the flour and let it rise for about 1 hour.
4. After the rise, simply knead a few times directly in the basin, take a piece of dough and shape it into a bowl.
5. Wrap the bean paste filling.
6. Close the mouth, dough.
7. Put directly into the steamer, all done. Open the pot and steam for 20 minutes.
Question 2: Jiangmi and rice sticky bean bag practice 10 pounds of Jiangmi put 6-7 pounds of rice, 5-6 pounds of beans, flower beans and red beans can be, Jiangmi should be the first to use warm water and noodles, and then to be hairy, so that made out of the bean bag will be delicious
Question 3: How to do sticky bean bag sticky rice noodles sticky bean bag glutinous rice noodles sticky bean bag main ingredients and auxiliary materials
Main Ingredients
Jiangmian noodles
600g
Red kidney beans
600g
Accessories
Sugar
Moderate
Glutinous rice noodle sticky bean buns practice illustrations
1. kidney beans soaked in water clean, and another change of water to soak the night.
2. Put the soaked beans into the pot, add more water, and cook on high heat
3. Then cook the beans on medium heat
4. Cook until there is a small amount of water in the pot
5. Add sugar, and keep stirring to prevent paste;
6. Mash the boiled beans, and make them into a round ball for use.
7. Prepare the jaggery
8. Stir the jaggery with lukewarm water
9. Form a dough and set it aside for a while.
10. put the bean filling in
11. hand slowly and close
12. wrapped into a bean bag
13. put the wrapped bean bag into the steamer
14. high heat steaming can be 25 minutes.
Question 4: How to make sticky beanbags with glutinous rice Main Ingredients corn flour 100g glutinous rice flour 100g auxiliary ingredients yeast 2g warm water 150g bean paste filling appropriate
Steps
Sticky beanbags with glutinous rice flour step 11.
The first step in the process is to melt the yeast in warm water and let it rise for about 1 hour.
Glutinous rice flour sticky bean buns practice step 44. After the hair, simply knead a few times directly in the basin, take a piece of dough, make a bowl shape.
glutinous rice flour sticky bean buns practice steps 55. wrapped into the bean paste filling.
The sticky bean buns with glutinous rice flour is a great way to make a good meal.
glutinous rice flour sticky bean bag practice steps 77. directly into the steamer, all done. Open the pot and steam for 20 minutes.
Tips
In the steamer, I used a cabbage leaf as the bottom, so that after steaming, the beanbag is easy to pick out, not sticky.
The size of the bean buns is arbitrary, but not too big to look good.
Question 5: Sticky Bean Bread with Glutinous Rice Flour Home Practice Main Ingredients
Corn Flour
100g
Glutinous Rice Flour
100g
Side Ingredients
Yeast
2g
Warm Water
150g
Bean paste filling
Adequate amount
Steps
1. Weigh the cornmeal and glutinous rice flour.
2. Melt the yeast in warm water.
3. Mix the flour with the melted yeast in warm water and let it rise for about 1 hour.
4. After the rise, simply knead a few times directly in the basin, take a piece of dough and shape it into a bowl.
5. Wrap the bean paste filling.
6. Close the mouth, dough.
7. Directly into the steamer, all done. Open the pot and steam for 20 minutes
Question 6: Jiangmian do bean buns with fermentation The sticky bean buns are a specialty dry food of the Northeast. Sticky bean buns also have a lot of practices, in which Jiangmian sticky bean buns are a lot of people are very favorite
Jiangmian sticky bean buns
Ingredients
The main ingredients: Jiangmian noodles, dry flour,
Accessories: red beans, baking powder,
Seasoning: sugar, cinnamon sauce in moderation
Method
1. basin, add 60 degrees of water temperature of water 300g, and its and into a dough (slightly softer), to cool, the baking powder water slack, and then add dry flour, pour into the river rice noodles and well, molasses a few hours;
2, red beans wash clean, put into a pressure cooker in the pressure for 15 minutes, after the pressure is good, open the lid to add sugar, a little veg oil, and hard to the red beans mashed into the right amount of cinnamon sauce and stirred into the bean paste;
3, the red beans wash clean, put into the pressure cooker in the pressure cooker for 15 minutes, after the pressure is good open the lid to add sugar, a little vegetarian oil, force red beans mashed into the right amount of osmanthus sauce stirred into the bean paste;
3, the dough out of the next dose, wrapped in bean paste filling into the pot to steam for 12-15 minutes.
Red kidney beans, sugar, cornmeal, glutinous rice flour, yeast
Method
1, red kidney beans with water into the refrigerator soak overnight, add more than four times the water boiled on high heat, low heat cooking about an hour and a half;
2, cook to red kidney beans soft, if the pot still water can be poured out, add enough sugar, the thinning out of the water continue to cook! dry, and then put a small spoon of salt, stirring in one direction until the beans are soft, the bottom of the pot becomes dry;
3, cornmeal, glutinous rice flour according to the ratio of 1:1 mixed evenly;
4, yeast diluted with warm water, a little bit of pouring into the flour, pouring it while mixing with chopsticks to mix it evenly, mixing the dough can be glued and not sticky for the right;
5, will be the hands of the dough to flat, cover the
6, pull a small piece of dough in the palm of the flattened, put a small piece of bean filling, one hand dragged the dough, one hand with the thumb and forefinger slowly push the dough upward to close;
7, the dough closed down, two hands will be the dough rotating round can be;
8, the pot of water boiled, put in the packaged sticky bean buns, steam for about fifteen minutes! can be. The fire is not too much, the steam time is not too long, or sticky bean buns easy to crack.
Question 7: rice flour sticky bean buns and the method of g?g?h?g?f?j
Question 8: white crust, glutinous rice flour, plus red beans to do the sticky bean buns practice Main ingredients: glutinous rice flour red bean paste Auxiliary: powdered sugar starch, water Practice 1. glutinous rice flour (3 cups), powdered sugar (1 cup), water (3 cups) poured into a microwaveable bowl
2. stirring well, into the microwave oven, and then into the microwave oven to heat up the water. Stir well, microwave for 2 minutes, take it out, stir well, and heat for another 2 minutes
3. Take it out, stir well, heat for another 1 minute, take it out again, stir again, and finally add it for 30 seconds, take it out, and let it cool down
4. Knead the red bean paste into a 1-cm-diameter ball, and set it aside
5. Take a large, flat-bottomed plate, sprinkle with the cornstarch and the powdered sugar, and stir well (without adding water)
5. Mix well (without water)
6. (Key step) Sprinkle the starch and sugar in the palm of your left hand, and scoop a spoonful of glutinous rice noodles into your right hand. 7. With your left and right hands, shape the glutinous rice into a small ball, and then flatten it in the palm of your hand and put it into the ball of red bean paste, pressing hard with your fingers in order to make the glutinous rice noodles wrap around the small ball. 8. Finally shape the ball into a small ball, sprinkle it with powdered sugar and starch, and then put it in the refrigerator to cool down and then consume it. 100g glutinous rice flour, 50g sticky rice flour, 2 tsp vegetable oil, 120-125g green tea juice, 4g green tea powder, green tea leaves, red bean paste Method 1. Green tea in moderation, soak in boiling water, take 120-125g of green tea juice and set aside to cool for later use. Rice flour, green tea powder a little mix, add vegetable oil, cooled green tea juice, and chopped green tea, kneaded into glutinous rice dough; 3. plate brush oil, take a small portion of glutinous rice dough, rolled into a small ball, and then flattened, pinched into a disc, wrapped in the right amount of red bean paste, pinch the seal, line up on the plate; 4. pot of boiling water, the packaged glutinous rice dough to the steaming grid, 20 minutes over medium heat.
Question 9: How to make Northeastern Authentic Sticky Bean Buns Ingredients
Adequate amount of rhubarb rice noodles or river rice noodles
Adequate amount of bean stuffing
Adequate amount of boiled water
Adequate amount of yeast powder
A little bit of flour
Suziba leaf
How to make Northeastern Authentic Sticky Bean Buns
Melt the yeast powder in warm water
The yeast powder will be melted in a warm water
The yeast powder will be melted in a warm water. >
The rhubarb rice flour/river rice flour and a little flour mix, add flour is more gluten in order to beanbag shape, do not put a lot, a small drop can be, about 8:1? almost it
Yeast water poured into the appropriate amount of boiling water poured into the flour, and into the dough, the dough should be scratched up not loose, not thin. Constant kneading, will gluten. Wake up for about an hour
Red beans cooked
Empty pot boiled into bean paste, to have some granularity
Take a small dough, the bean filling into the package. The top and bottom of the bag should be a little thicker, and the bottom of the sticky suzuki leaves
Cold water on the pot to steam for about ten minutes. It is very important to master the fire, do not take a long time, or it will all collapse
This is white
yellow da
Do not take it right after steaming, oh, easy to fall off the bottom, stained hands, and other tragedies ...... It is best to put in the refrigerator to freeze and then take it. If you are really in a hurry, you can use water, sticky bean buns are not afraid of water, wet hands will be slippery and not sticky la
Question 10: corn flour and glutinous rice flour sticky bean buns how to and noodles? I and how so fluffy, package can not it No flour, and there is rice flour, gluten composition is not enough to do the buns, the proportion of flour can not be less than the times, that is, flour: cornstarch is not less than 3:1 cornstarch, the less the sense of the better. The best thing to do is not to add rice flour