Bean Paste Youth League
1.
Prepare all ingredients
2.
Wash the spinach in a pot of boiling water, blanch it to change its color, remove it and put it in the cooking machine, add a little water to make the spinach puree; filter it more delicately, of course it is okay to not filter; you can also add a little baking soda to protect the emerald green; but I don’t have it. Put, but taste better
3.
Put sugar and glutinous rice flour in the basin, stir with chopsticks while pouring the spinach juice, and stir until you can’t see the dry flour.
4.
Roughly knead it into a ball, add lard, and knead it smoothly; put the amount of lard and sugar to the minimum, you can also add 10 grams of vegetable oil
5.
Take another small bowl, pour cornstarch into it, add about 30 grams of boiling water in batches, quickly mix well and knead it into a dough, put it in the glutinous rice ball and knead it again, knead for a while to make the green ball More Q bombs
6.
After kneading, knead the long strips and divide the small doses according to the size you like
7.
Rub the red bean paste in advance, so it’s more convenient to pack
8.
Take a potion and press it with your fingers to form a small nest, put on the bean paste ball, and slowly gather the dough up with the help of the tiger’s mouth.
9.
After wrapping, rub the dough with the palms of both hands. After it is rounded, it is smooth and placed on the steamer.
10.
Boil water in the pot. After the water is boiled, put the steamer into the steamer
11.
Cover the fire and steam for 10 minutes. If the steaming time is too long, the Qingtuan will easily collapse!
12.
Then, brush a thin layer of cooked corn oil on the surface of the Qingtuan, cool it slightly, and wrap it in plastic wrap. All of them are filled with thin skins, which is very delicious.
Tips:
1. Pure glutinous rice flour is too soft and easy to collapse after steaming, so it is best not to use glutinous rice flour for making Qingtuan; adding appropriate amount of wheat starch or corn starch, sticky rice flour, it is not easy to collapse and has a better taste.
2. The water absorption of different glutinous rice flour is different. When adding water, it can be adjusted according to the actual situation of the dough.
3. The qingtuan should be steamed with boiled water, and the steaming time should not be long, just 10 minutes, and the qingtuan will easily collapse after steaming.
4. Keep the unfinished Qingtuan in the refrigerator, and heat it in the microwave for 20 seconds when you eat it.
