Traditional food bean paste bag activity planning

Maltese women players eat bean bags in the competition. How delicious is this bean bag? In fact, bean paste buns are very common, with smooth and delicate surface, and the fillings inside are also processed bean paste fillings. It tastes sweet but not greasy, and it has a delicate taste of rustling, which once conquered the foodies in the north and south of the country, so today I will focus on the production technology of bean paste buns.

First of all, we choose the best red beans and soak them in water one night in advance to make them fully absorb water and expand. Such red beans will fade in color and will ripen and bloom more easily when steamed. Moreover, the soaked red beans will be easier to sand up, and the taste of rustling comes from this.

Take the soaked red beans and steam them, then take them out and mash them, or stir them with a cooking machine to melt them. The more crushed they are, the better. You can also use a sieve to separate the skins of beans, which makes them taste more delicate. Pour out the beaten red bean paste, prepare lard, sugar and maltose, then pour the lard into a hot pot, stir fry slowly, dry the water, and then start adding sugar, the sweetness is acceptable.

Stir-fry the white sugar evenly, add a proper amount of lard in the middle to make the fried red bean paste more shiny, and then add a proper amount of maltose to increase the viscosity and make the filling less loose. Stir-fry red bean paste evenly on low heat and fry until dry. After all the materials are absorbed, stir fry evenly, and then take out the pot. Let it cool and store it in the refrigerator.

Then, the dough is made as follows: 500g of low-gluten flour, 6g of baking powder, 5g of yeast, 50g of white sugar, 240g of clear water, and 0/0 g of lard/kloc. First, stir the flour and baking powder evenly for later use, divide the water into two parts, then pour the white sugar water into the flour while stirring, then pour the yeast water into the flour while stirring, and stir it into a dough without dry powder, and then add lard and stir it evenly again. Seal and relax the noodles for 30 minutes, then press, roll and plug the noodles, stir at room temperature for about 50 minutes, and steam in a steamer for 6 minutes.