Breakfast Bean Cake
1.
The first method of making white cowpea filling: add 200 grams of white cowpea to 700 grams of water, and cook directly in a pressure cooker. The traditional pressure cooker takes about 15 minutes. After the pan is out, pour it into a colander to drain the soup, and add sugar directly. Method 2: Soak the white cowpeas in water for one day, soak the beans thoroughly, and cook the beans in an ordinary boiling pot. In addition to the soaking time, it takes about 25 to 30 minutes to cook. The advantage of an ordinary boiling pot is that you can control the overcooking you want. To the extent, the soft but not rotten bean paste is the best. The same method can be used to make lotus seed filling with red bean filling, kidney bean filling, mung bean filling, and not limited to white cowpea.
2.
The yeast in the dough material is poured into water to dissolve, and then poured into flour to knead into a smooth dough, and find a warm place to ferment the dough. The dough in the picture is the dough that has been fermented overnight. The room temperature is now about 20 degrees. Knead the dough before going to bed at night, and let it go naturally after it is covered. It looks like this in the morning. It looks a little overdone, but it doesn't actually affect the use. The dough will not become sour when fermented by dry yeast. If the flavor is strictly fermented, this kind of dough is definitely not as good as properly fermented dough. The beaters don’t have much free time in their daily lives, so they have no choice but to retreat.
3.
The dough is filled with bubbles and smells of special fermentation. Put it directly on the kneading pad, and proceed to the next step after exhausting.
4.
Roll the dough into long strips and divide them into medium-sized noodles. Groups of two, each pressed into noodles.
5.
Put bean paste on one of the pancakes. The amount of filling is as much as you like, and a bit more makes it more comfortable to eat.
6.
Cover with another sheet of dough and pinch it on all sides. Using warm bean paste can make the pie ferment faster, which is also a small trick. Pinch a lace to make it look better. Using this method of combining two pie into one pie, the pie crust is evenly thick, and it is more convenient to close. The thickness of the pie crust is according to your own preference. The dough cake is too thin and not delicious, but it is too thick and looks Too little stuffing, just moderate.
7.
Preheat the pan, pour a little oil, or dry it, there is no problem, put the pancakes on, keep the heat on low.
8.
The "small fire" used here is to turn the control switch of the furnace fire to the minimum, and the flame is centralized small fire. Because it is raw, it can be cooked on a small fire without being battered. I usually divide the firepower of the stove into four types, one is the high fire, the maximum fire of the stove, suitable for quick frying, steaming and frying small pieces of food. The second is medium fire, which is smaller than high fire and larger than low fire. It is suitable for making thick soup and deep-frying large pieces of food. The third is medium and small fire, also known as scattered low fire, which is slightly larger than low fire and lower than medium fire. It is suitable for stewing, sautéing, frying fish, frying tofu, or evenly coloring fried foods. The fourth is a small fire, also known as a centralized small fire, which is like this in the picture, which is the smallest fire that the stove controller can adjust. It is suitable for long-term stewing, boiling clear soup, and slow frying food. For our pancake today, we use the minimum fire first, and then we need to switch between medium and small fire and low fire according to the maturity and coloring of the pancake. In addition to directly using the stove switch to control the firepower, you can also add a heat-conducting plate to heat the pot more evenly.
9.
Fry the large floured pancakes, keep the fire low, and cover the pan to create a baking-like space in the pan, which is more conducive for the pancakes to be cooked thoroughly. Cover the pot and fry on low heat for about seven or eight minutes.
10.
Then turn it over, cover the pot and keep the heat on low. The time required for this side will be slightly shorter. Finally, fry the pancakes until they are colored on both sides, and they can be out of the pan in a state where they can easily rebound by pressing.
11.
If you think it’s not easy to control the heat, you can steam the cooked bean-bun cakes, and fry them when you eat them. Use the method of steaming and then frying to make bean-bun cakes, which can be made in batches, which is also very convenient.
