Seasoned red beans 250g boiled water 4 cups 1/2 cups sugar 3/4 cups or sticky rice flour 1/2 cups refined flour 1/4 cups oil 2 tablespoons preparation 1. Wash red beans, pick out impurities, soak in cold water for 2 hours, drain and mix well. Put red beans into a deep pot with 2 or 3 liters of dry powder and add boiling water. Boil water on high fire for 5 minutes, then cook on medium fire (70% fire) for 40 minutes, and then cook on high fire for 20 minutes. At this time, the water in the pot is about 1 cup, and the bean juice is secreted. 3. Put the red beans into a large bowl, add 65,438+0/2 cups of water, mix with sticky rice flour and glutinous rice flour, and add 65,438+0 cups of boiled red bean juice. 4. Mix sugar and oil into red beans to make them uniform. Stir until uniform method 1. Pour the red bean cake into a greased long pot (2 1× 1 1×6 cm), wrap it tightly with plastic film, cover the four corners with aluminum foil, place the cake tray near the edge of the turntable, and heat it for 8 minutes to make the cake tray 65438+.
At the same time, some enthusiastic netizens think:
Steamed steamed bread: Here we divide wheat flour, bread flour and cake flour into high, medium and low gluten flour, but my understanding is that wheat flour = medium gluten flour = high gluten flour cake flour = low gluten flour. In addition, wheat flour is quite absorbent, so I will add more water. Generally speaking, the ratio of flour to water is 2: 1, and half flour is enough. I don't know why. Sweetness without sugar =_=" 1 Prepare the materials, put the dry yeast in warm water for 5 minutes, then pour the yeast water into the flour and stir with chopsticks until the water and flour almost form a ball. When it looks like a picture, knead the dough by hand, knead it into a smooth dough, and then start to ferment. 3. Wait for fermentation. I put it in a kneading basin, cover it with plastic wrap/wet gauze and put it in the oven or microwave oven. Then put a bowl or two of hot water beside it, wait for it to ferment, and keep its humidity and temperature. Haha, 4 fermented to twice the size (about one hour). After fermentation, knead the dough for a few minutes to let its pores escape and make it into the desired shape. Then put it into a steamer for fermentation for 30 minutes. 6. Steam over medium heat for about 20 minutes. I steamed it in an induction cooker. And there is no steamer, so I steam it with a breathable steamer (and I also put two other small pots and a heavy fruit bowl on the steamer for fear of air leakage, haha ~ I hope you don't laugh at me. Cooking cake: steamed protein cake: raw materials: protein 1, sugar 1/3 cups, water 1 cup to 1 cup and a half. Add the melted sugar water, continue to beat well, sift in the rice flour, mix well with a rubber shovel, and steam in a cake-like liquid state for 5-8 minutes. Add sesame seeds, stir and steam for 5-8 minutes, which is soft and delicious and convenient to make.
Then, more netizens expressed their different views on the question "How to make delicious jiaozi cakes":
Northeast green onion (appropriate amount) 2 preparation materials, prepare all materials, pepper (appropriate amount) and vermicelli are soaked in warm water in advance, star anise, green and red pepper (appropriate amount) and soy sauce (appropriate amount), and pour chopped pork belly 6: pork belly 500g sweet potato vermicelli or potato vermicelli 1 50g Beijing onion1garlic cloves. Take out four pork stewed vermicelli dishes, introduce the main ingredients, stir-fried peanuts/KOOC-0/50g sweet potato vermicelli or potato vermicelli/KOOC-0/50g pork belly/KOOC-0/00g Chinese cabbage and 200g auxiliary materials, cut into pieces, wash the pork belly, and remove the clothes of garlic cloves for later use. After the fire boils, 5: 00: cooking wine 1 tsp soy sauce 2 tsp soy sauce 1 tsp rock sugar10g. Wash and drain Beijing onion for later use. 3. Wash the pan and heat it, inject appropriate amount of water into the pan, pour in drained pork belly and salt (appropriate amount), slice it, and quickly fry it in an automatic wok for later use.
1. Ingredients: yeast, glutinous rice flour, sugar, sesame seeds and whatever you like. 2. The yeast is melted with warm water; 3. Add glutinous rice flour into yeast water and stir evenly; 4. Add sugar and continue stirring; 5. If you are not bored, please stir more; 6. The bottom of the container is stained with oil; 7. Pour in glutinous rice paste, sprinkle with sesame seeds and steam for 20 minutes. If there is no glutinous rice flour, mash it with steamed glutinous rice ~ Tip: just put a little yeast to soften it, it tastes better ~