Fried Sesame Red Bean Cake

Name: Fried Sesame Red Bean Cake
Total time: 2 h
Yield: 1
Cuisine: Chinese
Ingredients: 450 Flour; 100g Sugar; 6g Baking powder; 50g Whole wheat flour; 240g water; Red bean paste; Sesame seeds

by Zhiping

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

1

Before making it, I myself was murmured. In my impression, low-gluten flour has always been used as pastries or cakes. When making fermented foods, the lowest choice for flour should also be medium-gluten flour. Among Chinese pastries, I saw this recipe using low-gluten flour to make cakes. I couldn't imagine the state of low-gluten flour fermentation. I tried to make this food.
In the low-gluten flour, whole wheat flour is also added. Therefore, the making of this dessert, before it is out of the pan, there is no bottom in my heart. I don't know if this dessert can be made.
The red bean paste is fried by myself, mainly for the sake of rest assured. In fact, for this kind of Chinese desserts, it has to be deep-fried, which is not enough at first. When making it, I always use what Chen Xiaoqing said in a program. : "In fact, we can still eat less healthy." Well, once in a while, we indulge and take a bite without thinking about the guilt.

Ingredients

Fried Sesame Red Bean Cake

1.

2. Put all the ingredients in the main ingredient into the bread bucket, and the dough will be fermented after the dough is fermented.

3. After the fermented dough is exhausted, divide it into 70 grams.

4. Knead and let stand for 10 minutes.

5. Divide the red bean paste into 1 piece of 30 grams

6. The dough that has been set aside is flat-packed with red bean paste.

7. Seal the bottom tightly and press it into cakes of uniform size and thickness.

8. Dip the cakes in water, and then press the sesame seeds to cover them with sesame seeds.

9. Put the prepared sesame cake into the steamer.

10. Steam for 20 minutes, take out and let cool.

11. Boil in a frying pan to 150 degrees, add the prepared sesame cake and deep fry.

12. Be careful to turn it over and fry until golden on both sides.

13. Remove the drained oil and place it on absorbent paper to absorb the excess oil for consumption.

Tips:
The texture of low-gluten flour is less gluten than other flours, and the texture is correspondingly looser. Even if it is cold, it does not have the gluten texture. It makes the teeth easy to eat.