How to make sticky bean curd without collapsing?
This is not a difficult problem. Generally, frozen bean bags should not be steamed in a steamer, so the steamed things are tasteless and not suitable for taking out, and others will turn their stomachs. If you want to be fast and in good shape, steam it in a microwave oven, usually between two and a half minutes and three minutes. It's steaming hot when served, and each one is different, which will greatly increase your appetite.
Why is the sticky bean curd sticky?
There are two kinds of bean buns, one is ordinary, that is, red bean stuffing made of normal white flour, and the other is made of glutinous rice, which is usually the kind of rice that we eat zongzi, also called glutinous rice, which is the kind of cake or rice cake that Koreans say. This kind of rice itself has a certain viscosity.
Why are the bean paste buns not cooked?
When steaming and gluing bean bags in multi-layer cages, don't arrange the blanks too tightly, because the bean bags will gradually become soft (the more ripe, the softer), the volume will collapse and the diameter will become thicker. If the arrangement is too dense, the sticky bean bags will be squeezed together and airtight, resulting in insufficient steam in the upper cage and unable to steam at the same time with the bottom cage.
Authentic method of sticky bean bag
Northeast sticky bean bag materials: red kidney bean, soft sugar, corn flour, glutinous rice flour and yeast method.
1. Put the red kidney beans in the refrigerator and soak them in clear water for one night, add more than four times of water to boil, and simmer for about one and a half hours;
2. When the red kidney beans are soft and rotten, if there is still water in the pot, add enough sugar, continue to boil the dilute water, add a teaspoon of salt, and stir in one direction until the beans are soft and rotten and the bottom of the pot is dry;
3. Mix corn flour and glutinous rice flour evenly according to the ratio of 1: 1;
4. Dilute the yeast with warm water, pour it into the flour a little bit, and stir it evenly with chopsticks while pouring. Stir until the dough can be bonded and not sticky;
5. flatten the dough by hand, cover it with plastic wrap and ferment it in a warm place for two hours;
6. Pinch a small piece of dough with the palm of your hand, put in a small piece of bean stuffing, drag the dough with one hand, and slowly push the dough up with your thumb and forefinger with the other hand until it is closed;
7. Close the dough downwards and rotate the dough with both hands to reunite it;
8. After the water in the pot is boiled, put in the wrapped sticky bean bag and steam for about fifteen minutes. Don't burn too much and steam for too long, otherwise the sticky bean curd will crack easily.