Milky Purple Sweet Potato Bean Paste
1.
Prepare the filling ingredients: red beans, jujube, osmanthus sauce and brown sugar. I used 2 catties of red beans and 18 red dates. After making the filling, only half was used.
2.
Soak the red beans for more than six hours in advance.
3.
Red dates are pitted.
4.
Put the soaked red beans and red dates in a pressure cooker, add twice as much water, and adjust to the level of boiled beans. Don't put too much water, otherwise it will be too hard to fry the stuffing.
5.
At this time, the purple sweet potato can be boiled until it can be easily inserted with chopsticks. fish out.
6.
Peel and cut into pieces, add 200 grams of milk to puree with a food processor.
7.
Find a small bowl, melt a spoonful of sugar with hot water, adjust the water temperature to about 30 degrees, and melt 6-8 grams of yeast powder. Don't have too much water, otherwise the dough will become thin.
8.
Pour the mashed purple potato into the flour, the ratio of purple potato to flour is 1:2. I probably used 300 grams of purple sweet potato and 600 grams of flour. Pour the yeast water and stir with chopsticks.
9.
Knead the dough without adding water. It was a little dry at first, but the purple sweet potato has a lot of water, so it won't dry after kneading it. Knead until the flour and purple potato are well mixed and add a small piece of lard to make the noodles better. You can also leave it alone.
10.
Continue to knead until the dough does not stick to the basin and mix well, then cover it or put a plastic wrap to ferment in a warm place.
11.
At this time, the red beans and dates have been cooked, add an appropriate amount of brown sugar, and puree them with a cooking machine. There is no fixed amount of brown sugar according to personal preference.
12.
If the filling is too thin, put it in a wok on a low heat and stir until the filling is sticky. Dear friends can be placed for a while after being made into bean paste, the bean paste is highly absorbent. If it is still very thin after being placed, stir fry again.
13.
After sautéing, add appropriate amount of osmanthus sauce and stir well. I put three spoons. This way the red bean paste is ready. There is another way of making red bean stuffing in my cartoon red bean paste recipe. You can go and see if you need it.
14.
Wait until the noodles are twice as large, poke a hole in the middle with your fingers and do not bounce back.
15.
Sprinkle more flour on the dough table, take a piece of dough, knead it, and divide it into several small doughs of similar size.
16.
Take a piece of dough that has a thick middle and thin edges.
17.
Put an appropriate amount of bean paste in the middle, wrap it and pinch the mouth tightly.
18.
Close the mouth down and use both hands to rub back and forth on the chopping board to make the bean wraps into a nice round shape.
19.
Put an appropriate amount of cold water in the steamer, wet the drawer cloth on the steaming grid, and put the wrapped beanbags on top, not too compact. Cover the pot and let the bean buns proof for ten to fifteen minutes.
20.
After waking up, heat it on a low heat until the water boils, then turn to high heat and steam for ten minutes. Turn off the heat and let it stand for three minutes before wrapping the beans.
21.
Let's have a taste.
