Bean Paste
1.
Wash the red beans and black beans with twice the amount of water, put them in a pressure cooker and press for half an hour. After they are out of the pot, use a rice spoon to slightly crush them
2.
To knead the noodles, use 35 degrees of warm water to melt the yeast, add it to the flour, then mix a bowl of warm water with a bowl, add an appropriate amount of warm water, and the noodles are mixed to the "three light" (face light, pot light, hand light), novice You can add water little by little to avoid adding too much water at a time
3.
In winter, the basin can be placed on the radiator, and the fermentation speed will be very fast. In the southern cities without heating, you can put hot water in the wok, and the basin can be placed on the top to achieve the effect of rapid fermentation.
4.
Wait for the dough to ferment and start to make the bean paste. If you like the texture of coarse grains, you can skip this step and add brown sugar directly. If you like a denser texture, move the crushed beans from the pressure cooker to the porridge pot and add brown sugar to low heat. Simmer slowly, be careful to keep stirring to prevent the pot from sticking, simmer for about half an hour and turn off the heat
5.
The noodles are twice as large, and the fingers will not collapse or rebound. Sprinkle a small amount of flour on the cutting board to prevent the noodles. Knead the dough into long strips and cut into pieces. Roll out into round pieces. The middle must be thick and the edges thin. Not easy to expose, and even
6.
It can be wrapped in pleats or steamed buns. For red bean paste buns, steamed buns are recommended~
7.
Set the pot to steam. After the steam comes up, steam for 15 minutes to start the pot.
Tips:
It is a personal preference to cook red beans and black beans together, because red beans are easier to soften and rotten, so when red beans are boiled to melt away, black beans will retain some of the bean dregs. This kind of bean paste not only maintains the dense texture of traditional bean paste, but also It keeps the coarse grains of beans. I like it very much. Brown sugar can also be replaced with white sugar.
