So there is no doubt that some people are curious at the moment, that is, the red bean cake is so delicious. What should we do? As mentioned earlier, this kind of red bean cake belongs to snacks, and the process of kneading dough is inevitable for snacks. Just put the kneading process into practice, so most of the whole process has no difficulty coefficient. In the middle and late stage, everyone should pay more attention to the changes in methods during the production process. I won't say much below. Today, I will share with you the operation steps and key points of red bean cake. I can express it in the simplest and most popular words for everyone to understand and see clearly. Watch it with me. Materials Preparation Ingredients: 300g of adzuki bean, medium gluten flour 1 kg.
Accessories: sugar100g, baking powder 6g, and a small amount of animal oil. Prepare adzuki beans to be cleaned in advance (adzuki beans have a lot of dust on the surface, which needs to be cleaned several times), wash the adzuki beans with hands to remove dust and residues, and pour them into water for soaking overnight (the water needs to be topped up during soaking, otherwise the soaking effect is not outstanding). Second, prepare a small dish with baking powder, and then add a small amount of warm water. Prepare another pot in advance, add wheat flour, pour yeast water and stir with chopsticks, add cotton wool and knead it into a smooth batter, and put it in a warm place for half an hour (usually my family puts it in an iron pot).
Step 3: Knead the batter into strips, cut it into symmetrical strips with a total width of three, then knead it into a ring, roll it into a thin and transparent ring-shaped dough with a rolling pin (the thinner the better), brush it with a layer of animal oil, fold the dough in half, roll it into a dough, and brush it with a layer of animal oil (the red bean cake made of animal oil will become fragrant), and roll it for several times.
Step 4: Clean the pot, add cold water, put water into adzuki bean and white sugar (only a small amount of water is needed to submerge adzuki bean), stir well, then gradually boil it with low fire, and continue stirring when the water volume is obviously reduced in the middle (avoid sticking to the pot, continuous stirring can make adzuki bean cook more evenly), and pour it out with a frying spoon after adzuki bean is easily crushed (at this time, adzuki bean will be very thick and sticky). Step 5: Then add a proper amount of red bean stuffing into the rolled dough. Shrink and knead into a circle (be careful not to let the red bean stuffing overflow). If the viscosity of the hemmed part is not enough, you can circle it with a little water with your fingers to make the hemmed part more compact, and gently grind it into a pancake shape with both hands.
Step 6: Prepare a pot with a thick bottom in advance to dry the water, brush it with a thin layer of vegetable oil (put oil in order not to stick to the bottom easily, and don't put too much, just put a little less), turn it over and fry it until golden brown during frying, sprinkle a little cold water (cold water will be more brittle), cover it and stew for one minute, and finally double-sided frying will be done.
Summary of Red Bean Cake According to the above process, I firmly believe that many people have a deeper understanding of this red bean cake. The whole process is rigid and not as complicated as cooking, but the simpler the process, the more attention should be paid to the details. For example, boiling bean paste, this step must not be sticky, otherwise the whole process is equivalent to failure. At the same time, yeast must be melted in advance, and warm water is needed to stimulate the vitality of baking powder. This delicious red bean cake is best operated at 40 degrees. Do you think this * * *?