Red kidney bean filling

500g

Oil

Appropriate amount

1.

Yellow rice noodles ready, supermarkets are usually sold. Use boiling water to scald half of the flocculent, (while pouring boiling water while stirring), in the cool

2.

In the cool water and into the shape of a harder dough, the surface patted flat, covered tightly, molasses more than 12 hours. I usually make the dough at night and put it in a warm place to rise overnight.

3.

After a night of molasses, the dough grows taller with cracks on the surface, and deeper cracks appear when gently pressed with a finger

4.

I used red kidney beans for the filling which is more authentic, boiled in advance and crushed into puree to make a dough for spare time, and the dough for the filling is the size of a ping pong ball

5.

No need to mix the dough again, just pull out a piece of dough and put it on a plate.

No need to mix the dough again, just pull off a piece of dough, the size of a circle larger than the prepared bean filling.

6.

Put in the bean filling, close the mouth (in the package when the frying spoon side of the hot oil)

7.

Yellow rice noodles do not and soft, I weighed a bit, I used about 800 grams of flour, with 380 grams of boiled water, 300 grams of cold water, depending on their use of the yellow rice flour, the appropriate adjustment of the dryness and humidity of the flour, and a good dough and a pinch of the hand will be scattered, but the hand clenched and will form a ball. The first thing you need to do is to make sure that you have the right amount of water in your hands to make it work.