How did the "Bean Mud Bone Flower" made in the Northern Yuan Festival come from?

There is a saying of "Sanyuan Festival" in traditional festivals in China, which means Shangyuan Festival on the 15th of the first month, Zhongyuan Festival on the 15th of July and Xiayuan Festival on the 15th of October. On the Lantern Festival, which we often say, we will go to see and eat it with our families, while on the Mid-Autumn Festival, we call it Ghost Festival. There is a folk custom of putting paper on the river and burning "gold and silver bags" to worship ancestors, but by the next festival, few people know about it. In fact, it is also a festival to worship ancestors, but the Mid-Autumn Festival is too close to the next festival, and the folk customs are somewhat similar. Over time,

In addition to ancestor worship, there are some folk customs of their own. For example, in Putian, Fujian, scallion cakes or fried dumplings will be made for "fasting" outside the house in the next Lantern Festival.

For many places in the north, the Lunar New Year in the old society was still quite grand, and every household would make a kind of food called "bean paste bone flower". This is a soft and sweet bean paste filled with red beans, which means that life will be rich, beautiful and auspicious. Now it looks like a bean paste bun. In fact, in the past, because there was less flour and rice, red beans were covered with corn flour, quinoa powder and other miscellaneous noodles. The texture was rough and could not be particularly round. When steamed, they would "bloom", so they were called "red bean paste bone flowers". The next Yuan Festival is coming, and the practice of sharing "bean paste and bone flowers" cannot be lost.

Bean paste bone flower

Ingredients: red beans 1 small bowl, flour 1 bowl, yeast powder 1 spoon, sugar 1 spoon.

Step 1: Pick out the bad parts of red beans so as not to affect the taste of the final product. After taking it off, wash it several times, then add appropriate amount of water to soak it for about 4 hours, or soak it one night in advance.

Step 2: Pour the red beans into the rice cooker, add water just below the fingers of the red beans, add 2 spoonfuls of white sugar, press the cooking button to cook for 30 minutes, then stew for about 10 minutes after cooking, so that the cooked red beans are soft and rotten.

Step 3: After the red beans are cooked, put them out to cool for later use. You can crush some red beans with a spoon, so that the red beans are not easily scattered when wrapped. Add 1 spoon of yeast powder, 1 spoon of sugar and appropriate amount of water into a bowl and mix well.

Step 4: Add a small amount of yeast powder water to the flour for many times, while adding yeast powder and stirring at the water's edge until it becomes flocculent and caked into dough, then put it in a steamer filled with hot water and ferment for 30 minutes until the dough becomes honeycomb.

Tip: The weather is cold in winter, and neither temperature nor humidity can meet the conditions of yeast fermentation. You can add more water to the steamer, cook on high fire for about 5 minutes, turn off the fire, put the basin full of dough into the steamer, cover it and seal it, then cover the steamer, use the residual temperature in the steamer to help the dough ferment, and wait for 30 minutes to make the dough ready.

Step 5: After the fermented dough is kneaded evenly and exhausted, it is cut into small pieces with uniform size and rolled into round cakes.

Step 6: Put 2 spoonfuls of cooked red beans into the flour cake, wrap it, seal it, make steamed bread, and put it in a steamer for fermentation for about 10 minute.

Step 7: After fermentation again, turn on high fire and steam on low fire for about 15 minutes, and all the sweet and delicious red bean paste bones will be ready.

-Lao Jing said-

In winter, the temperature is low, and after the bean paste and bone flowers are steamed, the stewing time is longer, which takes about 10 minutes. When the temperature in the steamer is not much different from the indoor temperature, I open the lid again and stew for 5 minutes. When I opened the lid of the steamer, the red bean paste bone flower was still somewhat retracted. In winter, whether steamed buns or steamed buns, the stewing time should be appropriately extended to avoid the appearance and softness being affected by retraction.