Ingredients: self-raising flour, red bean accessories, brown sugar, osmanthus sauce or rose sauce.

Production method:

1. Knead the dough evenly and put it aside when you are awake.

2, beans are not perishable, put them in a pressure cooker, add a little water to the beans, and cook them on high fire.

3, after cooking, let the bean stuffing cool, stir fry a little, and remove the water vapor, so it is not easy to break.

4. After that, stir-fry the brown sugar with a small fire, and put a little less water. The fragrance comes out and the water is almost gone.

5. Stir the thin sugar and beans together, and add osmanthus sauce or rose sauce.

6. After waking up, wrap the bean bag (the wrapping method is the same as frying the bag), and then steam it on the pot.

sticky bean bun

Ingredients: yellow wheat, corn flour, adzuki bean, baking powder, sugar and osmanthus sauce.

Production method:

1. Put the yellow wheat in the pot, add 300g of water at 60℃ and knead it into dough (slightly soft). When it is cool, loosen the baking powder with water, then add the dry flour, pour it into the yellow wheat, stir well and simmer for several hours;

2. Wash the red beans, put them in the pressure cooker 15 minutes, then open the lid and add white sugar and a little vegetable oil, pound the red beans hard, add appropriate amount of osmanthus sauce and stir them into bean paste.

3. Take out the dough, wrap it with bean paste and steam it for 12- 15 minutes.

Bean paste buns

Basic ingredients: 2 cups of medium gluten flour, 1 cup of sweet noodle sauce 1 cup, 1 cup of baking powder 1 teaspoon, 1 cup of water 1 2 cup, and 1 cup of low sodium salt1teaspoon.

Exercise:

1. Add flour and seasoning to the baking powder, knead into dough, cut into 10 equal parts, and ferment for about 30 minutes. The red bean paste is also divided into 10 equal parts.

2. Make each portion of dough into a thick dough with a thin edge, wrap it in bean paste, close it, knead it, put it in a steamer, and steam it on high fire 15 minutes.

production skills

Simple spontaneous surface method

The effect of adding milk and flour to self-raising flour will be better, the acid and alkali will be neutralized, the noodles will not turn yellow, and the tofu made will be white and tender. The key point is to rub hard until the dough does not touch the hands or the basin, and the dough shines. Of course, it is no problem to use water and flour.

After kneading the dough, cover the basin with plastic wrap and put it in a warm place for fermentation for 50 minutes. The dough is about twice as long. If the temperature is low in winter, you can put a cup of hot water in the microwave oven and then put the basin in.

Commonly used yeast dough method

If the dough is made of yeast powder, it is about one kilogram of warm sugar water poured into an ordinary rice bowl, and the yeast powder is thinly sprinkled with water. The so-called warm syrup is to add a spoonful of sugar to water at about 40 degrees to help fermentation. After the yeast powder is poured into the water, let it stand for a few minutes to fully dissolve, and then pour it into the noodles bit by bit. Don't mix the two sides, don't pour too much. Then knead hard until the dough does not touch the hands or the pot, and the dough shines.