How to make bean buns_How to make bean buns

Speaking of bean curd, I believe everyone is very familiar with it. It is a very common food in people’s daily life. During the Chinese New Year, almost every household will make this food to eat. Bean curd is also a very popular food. It tastes soft and glutinous and is rich in nutrition. In daily life, many people will make bean curd to eat. Here is a detailed introduction on how to make bean curd.

1. Sticky Bean Curd

Material

【Leather material】:

1 cup of rhubarb flour (rhubarb rice is ground into flour using a coffee mill and is generally available in Korean supermarkets)

2 cups glutinous rice flour, 1.5 cups corn muffin mix, 1/2 cup white flour

【Filling】: 2 cups kidney beans, ¼ cup sugar, 1 tablespoon vegetable oil

practice

1. Preparation of dough: Mix the 4 ingredients of [skin material], add 1 ½ cups of warm water, knead into dough, and let it rest for one to two hours.

2. Preparation of the filling: Soak two cups of kidney beans overnight, rinse them, pour them into a small stainless steel pot, add water that is one inch higher than the beans, bring to a boil over high heat, then simmer over low heat until the beans are cooked. Pour out the excess bean soup, add ¼ cup of sugar and one tablespoon of vegetable oil, use a crushing spatula to crush the beans into a paste, then dry-fry for a few minutes to dry the bean filling slightly. When it is slightly cool, use your hands to shape the bean filling into ping-pong-sized red bean paste balls one by one for later use.

3. Knead the yellow sticky dough a few times, cut it into two halves with a knife, roll each half into a long strip, cut into 11 dough pieces, take one piece and flatten it slightly, put a bean paste ball on it, push it upwards from the bottom little by little to close it, then turn the closed surface upside down on the panel, use both hands to roll the wrapped bean paste into a column shape, so that after the steamed bean paste collapses a little, it still looks like a column.

2. Kidney Bean Buns

Material

1 jin of flour, 3 liang of pork, 1 jin of kidney beans, some salt, 2 spoons of oil, 3 spoons of soy sauce, half a thick soup base, one scallion, some ginger, 3 qian of yeast, a little sugar, a little alkaline flour, some cooking wine, some five-spice powder, a little MSG

practice

1. Minced meat: add chopped scallion and ginger to the minced pork, mix with cooking wine, soy sauce and five-spice powder, add half a bowl of water to the soup base and boil it, remove the silk from the kidney beans, wash them, put them into the pot and cook them, chop them, add the kidney bean filling to the minced meat, add 2 spoons of oil, a little salt and MSG, pour the soup base slowly (don't pour it all at once) and stir well.

2. After mixing the alkaline noodles with half a bowl of water, add the flour and water to knead into a dough

3. Add a little sugar to the dough and knead it for a few times, then add an appropriate amount of alkaline flour and knead it for a few times (alkaline flour is used to adjust the sourness of the dough, just add a little and knead it a few times until the dough does not become sour), let the dough stand for 15 to 20 minutes and then roll it into a skin

4Put the meat filling into the skin and make buns. Bring water to a boil and steam the buns for 10 minutes.

3. Northeastern sticky bean buns

Material

Red kidney beans, cornmeal, glutinous rice flour, soft sugar, salt

practice

1. Add red kidney beans and clean water and soak them in the refrigerator overnight. Add more than four times the amount of water and bring to a boil over high heat, then simmer over low heat for about one and a half hours.

2. When the red kidney beans are soft, if there is still water in the pot, pour it out, add enough granulated sugar, continue to boil until the water is dry, then add a small spoonful of salt, stir in one direction until the beans are soft and the bottom of the pot becomes dry.

3. Mix corn flour and glutinous rice flour in a ratio of 1:1.

4. Dilute the yeast with warm water and pour it into the flour little by little, mixing evenly with chopsticks while pouring, until the dough is cohesive but not sticky.

5. Flatten the dough with your hands, cover it with plastic wrap, and place it in a warm place to ferment for two hours.

6. Pinch a small piece of dough and flatten it in the palm of your hand. Put in a small piece of bean paste. Hold the dough with one hand and use the thumb and index finger of the other hand to slowly push the dough upwards until it closes.

7. Fold the dough top downwards and use both hands to rotate the dough into a ball.

8. After the water in the pot boils, put in the wrapped glutinous rice dumplings and steam for about fifteen minutes. Don't use too much fire and don't steam for too long, otherwise the sticky rice dumplings will easily crack.