The ten best ways to eat red beans are red bean pastry, Japanese-style red bean buns, honey red beans, cinnamon red bean buns, red bean barley soup, red bean meal packets, red bean rice cakes, red bean yam cakes, red bean cakes, yam and red bean cakes.

1, red bean cake

Materials prepared: 100g of medium flour (oil skin), 15g of sugar (oil skin), 45g of water (oil skin), 30g of corn oil (oil skin), 80g of low-flour (oil shortening), 35g of corn oil (oil shortening), 200g of red beans (filling), old earth rock candy (filling) 50g, corn oil (filling) 40g, water (filling) moderate amount.

Method: Mix all ingredients for the shortening well, knead until the dough is smooth, cover with plastic wrap and relax for 20 minutes. Mix all shortening ingredients together, divide evenly into 12 equal portions and set aside. Divide the dough into 12 equal portions. Roll out one portion of the dough into a round shape, place the shortening into the dough, wrap it around the doughnut with the mouth facing upwards, roll it out with a rolling pin into a long strip, roll it up, cover with plastic wrap, and then spread a damp towel over the plastic wrap and let it relax for 15 minutes.

Roll out the dough again, cover with plastic wrap and a damp towel, and let rise for 15 minutes. Take a portion of the dough, press down on the center with your fingers, push the ends toward the center, and use a rolling pin to roll it out into a round shape with a thick center and four thin sides, enclose a 15g portion of the bean paste filling, pinch it tightly, shape it into a circle, and place it, mouth-side down, on a baking sheet.

Brush the top with egg yolk mixture and sprinkle with sesame seeds. Preheat the oven to 180 degrees Celsius and place on the middle shelf, top and bottom heat, for 35 minutes. If you want the skin to be more crispy, leave it in the oven for 10 minutes before removing it from the oven, or bake it for another 10 minutes at 150 degrees Celsius.

2, Japanese-style red bean buns

Materials prepared: 170g of high-gluten flour, 30g of low-gluten flour, 18g of granulated sugar, 15g of skimmed milk powder, 2.5g of salt, 15g of butter, 125g of water, 3g of dry yeast, 336g of mashed red beans.

Methods: Add water to the red beans and boil. Drain the water. Pour into a larger pot and add enough more water to boil. Boil to medium-low heat, cover the pot and cook until the amount of water becomes less thick, red beans a pinch of powder when adding sugar. After adding sugar, stir well and continue to cook until very thick state, then turn to high heat and keep stirring and pressing slowly to dry out the water can be. The water can be dried up. Put it into an airtight container, cover it and let it cool down.

All ingredients except butter and mashed red beans are put into the machine and kneaded until extended stage, add butter and knead until almost complete. Gather the dough, close it up and place it in a bowl covered with plastic wrap to rise. Cover with plastic wrap and let rise until it doubles in size. Remove the dough from the bowl and divide into 7 equal portions. Roll out each portion, cover with plastic wrap and let rise for 20 minutes until the dough swells. While the dough is rising, divide the mashed red beans into 7 equal portions and set aside.

After the dough has risen, take a small piece of dough, press it flat, and put a red bean paste in the center. Lift the top and bottom to the center. Then lift the left and right sides to the center. Then lift the small openings around the center and pinch them tightly. When finished, place them face down. Place the remaining 6 portions of dough in a baking dish, cover with plastic wrap, and place in the oven at about 35°F (35°C) and 70-80°H (70°C).

Place the dough in the oven and let rise until the loaves have expanded to about 1.5 times their original size. Preheat oven to 190°. Spray the top of the bread with water using a spray bottle and sprinkle a few sesame seeds in the center. Then press a clean baking sheet over the bread, gently pressing down on the sheet twice. When preheated, place in the lower middle of the oven and bake for about 18 minutes.

3, honey red beans

Materials to prepare: red beans, rock sugar or yellow tablets of sugar, water, pot.

Practice: red beans and water, the ratio is 1:3, that is, a cup of red beans, with three cups of water to cook, the portion of rock sugar depending on personal taste red beans washed, soaked in water for about 3 hours.

The longer the soaking time, the shorter the cooking time can be relatively shorten the pot of water, high heat boil into the red beans, and then boil down to a small fire and slowly cook until the red beans become soft, the pot of water left 1/3 of the time, put the rock sugar, medium-low heat and then cook until the water is just close to dry, the red beans blossomed but still retained the granularity of the time, the test taste (sweetness to be twice as sweet as the sweet red bean sugar water) out of the fire, and then cooled can be.

4, cinnamon red bean buns

Materials prepared: yeast 5 grams, 100 grams of red beans, 100 grams of water, 5 grams of cinnamon, 80 grams of icing sugar, 200 grams of gluten-free flour, 50 grams of powdered milk, 20 grams of sugar and so on.

Practice: soaked red beans steamer 100 degrees for 40 minutes, pour into the pot with icing sugar and stir until it becomes red bean paste. Made red bean paste placed in a container to cool and set aside. Fermented bread into bean buns, placed on the steamer plate secondary fermentation 10 minutes. 100 degrees for 20 minutes, steamed for 5 minutes before opening the steamer. Fluffy cinnamon red bean buns out of the pot.

5, red bean barley soup

Materials prepared: red beans, barley, rock sugar and so on.

Practice: red beans and barley in accordance with the ratio of two to one put, plus rock sugar with a pressure cooker (twenty-five minutes) or electric casserole stew.

6, red bean meal package

Materials prepared: 300g of high-gluten flour, 198g of milk, 20g of egg yolks, 30g of sugar, 4g of salt, 30g of butter, 3g of yeast, auxiliary red bean paste, sesame seeds, egg wash and so on.

Methods: Mix all ingredients except butter, knead until gluten expands, add softened butter, and continue kneading until a thin film can be pulled apart. Put the dough into a warm place to ferment until doubled in size, press the dough to exhaust, and then divide the dough into equal parts and roll them out one by one, covering the surface with plastic wrap or a soft cloth to prevent drying out, and then letting the dough rest for 15 minutes.

Take a small dough, press again to exhaust, the edge of the pressure thin, wrapped into the red bean paste filling, close the mouth and rolled out, put the emissions into the mold when the dough is fermented to double the size, the surface of the brush egg wash, sprinkled with sesame seeds preheated oven at 190 degrees, the middle layer of about 15 minutes.