material

Leather material:?

1 cup rhubarb noodles (rhubarb rice is ground into noodles with a coffee grinder, and Korean supermarkets generally sell rhubarb rice)?

2 cups of glutinous rice flour, 1.5 cups of corn muffin powder and half a cup of white flour?

Stuffing:? Two kidney beans? A cup of sugar and a tablespoon of vegetable oil.

working methods

1, preparation of leather: mix the four powders of leather with 1? Mix a cup of warm water, knead into dough, and sober up for an hour or two. ?

2. Making stuffing: soak two cups of kidney beans overnight, rinse them off, pour them into a small stainless steel pot, add water one inch higher than the beans, bring them to a boil with high fire, and turn to low heat for slow cooking until the beans are cooked. After pouring out the excess bean soup, add? A cup of sugar and a tablespoon of vegetable oil, grind the beans into a paste with a crushing shovel, dry-fry for a few minutes to make the bean stuffing slightly dry, and when it is slightly cold, write the bean stuffing into a ping-pong ball by hand for use. ?

3. Knead the yellow sticky dough a few times, cut it in half with a knife, each half will grow into a strip, cut it into 1 1 pieces, take a piece of dough and flatten it slightly, put a red bean paste ball on it, push it up bit by bit from the bottom, and close it. Then put the sealed noodles upside down on the panel and rub the wrapped bean bags with both hands.

Zuban red bean Bao

material

200g of high flour, 50g of Tang Zhong, 20g of sugar, 2g of salt, 3g of milk powder 10g, 3g of yeast, 25g of whole egg liquid, 65g of water, appropriate amount of butter 15g and red bean paste.

working methods

65438+ ?

2. Roll out the dough, put it in a pot, cover it with plastic wrap, ferment it at room temperature to 2.5 times the size of 1 hour, take it out, flatten and exhaust it, and divide it into 5 pieces of 46g, 5 pieces of 10g, 6,5438+00g and 5 pieces of 5g, and loosen the plastic wrap with a round cover 15min. ?

3. Roll out 46 grams of dough, wrap it with stuffing, slightly flatten it, and put it in a baking tray. ?

4. flatten the small dough into a circle, put it on the big dough to make a full plate shape, and ferment it in a warm and humid place for 2 times. ?

5. Brush the egg liquid on the surface and put it in the preheated oven 185 degrees, and the middle layer is about 18 minutes.