When I was a child, there were always vendors selling in the hutongs. At that time, the snowballs were all handmade by the masters, and the taste was very authentic. Tricycles selling snowballs are always surrounded by us children, and everyone likes to eat them. Today, I will share with you the practice of snowballing the next day.

material

Make red bean paste

Red beans:100g

Water: 500-600g or so (used for boiling red beans, as long as you don't paste the pot before cooking).

Fine sugar: 40 grams

Vegetable oil: 20g

Make dumplings.

Glutinous rice flour: 200g

Finished flour (wheat starch): 50g.

Hot water: 240-250g

Sugar: you can put it or not, depending on the individual.

Vegetable oil: a little (anti-sticking)

Making soybean flour

Soybean: 500 grams

Practice steps

1. add water to red beans, without sugar, and cook for about 1.5 hours on low heat, and then collect until there is basically no soup or a little bottom.

If you can filter out the red beans in the last soup, drink the red bean soup. ...

Put bean paste, fine sugar and vegetable oil into a wall-breaking machine and beat into fine bean paste.

I have tried other cooking machines, meat grinders, etc. Bean paste made by other machines can be used to make bean buns and bean-filled sesame cakes, but it is not enough to make moon cakes and souffles.

At this time, it can actually be directly cooled and retained. If it is too thin, you can put it in a non-stick pan and fry it in water.

2. Put all the powder into the chef's machine, stir it evenly, add hot water of about 70-80 degrees, and then continue to stir it into balls.

Note: You can't use cold water in this step, or you will get a bowl of noodle soup instead of dough.

3. Take a flat plate, anoint it with oil, press it into dough, and boil and steam for about 16- 18 minutes. Take it out,

Continue to put the chef's machine and mix well. If you don't have a machine, you can rub it by hand and let Tangyuan Q play.

4. The assembly is relatively simple. Grease the kneaded dumplings, spread plastic wrap/silicone paper on the top and bottom, roll them out, spread bean paste on them, and roll them up.

Add soybean flour. Cut it.

Fully cooled snowballs will not harden, and it is recommended to eat them within 24 hours at room temperature. If you can't finish eating, you can put it in the refrigerator. Although cold storage is not completely hard, the taste is still a little different from that at room temperature. It is suggested that you can fry it gently on both sides of the frying pan.

5. Preparation of bean flour: spread soybeans (e.g. 500g) on a baking tray without overlapping, preheat the oven to 130 degrees, and bake for 45 minutes after entering the oven.