Hongdousha steamed bun
Ingredients: flour, water, yeast, red bean stuffing, egg liquid.
Exercise:
1. Put water into the bread machine first, then add flour, and finally add yeast, turn on the kneading function, and then select the fermentation function;
2. After fermentation, knead the dough and exhaust it, divide it into several pieces, and wake it for 15 minutes;
3. Wrap red bean stuffing like a steamed stuffed bun;
4. After all the bags are wrapped, put them in the oven, select the fermentation function, and put a small plate of hot water inside;
5. Brush the egg liquid before baking, preheat the middle layer of the oven 180 degrees, and bake for 12 minutes.
Coconut glutinous rice paste
Ingredients: glutinous rice flour, coconut milk and red bean paste.
working methods
1, glutinous rice flour with warm water into smooth dough, divided into 12 doses;
2. Each dose is wrapped in red bean paste and gently kneaded into glutinous rice balls;
3, the pot is sitting on the stove, and after the water is boiled, turn off the small fire bag jiaozi;
4. Prepare a plate, put in coconut milk, wait for jiaozi to float, scoop it up with a colander, and roll it in the coconut milk plate until they are covered with coconut milk.
Red bean casserole pancake
working methods
1, flour, eggs, and water to make a batter, and wake for about 20 minutes.
2, ignition, put oil in the pot, not too much, just wipe a layer with a paper towel.
3. Scoop two spoonfuls of batter and slowly turn the pan to form a round cake.
4. Lightly coat the bean paste before it solidifies.
5, slowly roll up, be careful of hot hands.
6. Stir-fry for a while, finalize the design, and then cut into pieces to eat.
Glutinous rice pumpkin pie stuffed with bean paste
working methods
1. Cut the old pumpkin into large pieces and steam it in a pressure cooker (about 15 minutes).
2. Take out the old pumpkin, peel it, mash it thoroughly with a spoon, add sugar while it is hot, saccharify it, add glutinous rice flour, knead it into dough, roll it flat, wrap it with bean paste, then close it (similar to the gesture of wrapping glutinous rice balls), flatten it slightly, carve the lines of the pumpkin with a spoon, and then press half a peanut or raisin on the top to make a small pumpkin.
3. After cooking, put it in a steamer and steam over high fire for 10 minute.
skill
1, the old pumpkin should pick the kind with ugly bumps on the surface, and the powder is sweet.
2. Glutinous rice flour should be added when the pumpkin paste is still hot, so the glutinous rice flour picked up is particularly tough.
3. The dosage of glutinous rice flour is only a rough idea. The degree of dryness and wetness should be based on the ability to knead into dough, not too wet.
4, you can also mix some glutinous rice noodles, so the taste is more Q.