Northeast-sticky Bean Buns

Name: Northeast-sticky Bean Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Glutinous rice flour; 200g Corn flour; 5g yeast; 370g warm water; Some red beans; Some Osmanthus candy

by Yiyoyo

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Sticky bean buns, also known as soybean buns or bean buns. It is a kind of bean paste bun food that originated from Manchu. The Manchus traditionally like sticky food, which is conducive to long-term outdoor activities in cold weather, such as hunting and chopping wood. At present, it is very common in many areas of northern China, and it is an indispensable protagonist of people's winter table. Sticky bean buns are generally made at the beginning of winter, and then stored in an outdoor tank for the winter. All crafts are derived from nature, which is a model of traditional natural food. Sticky bean buns are not only balanced in nutrition, but also contain the ancient cultural heritage. It is the first of coarse grains. "

Ingredients

Northeast-sticky Bean Buns

1. First make the sweet-scented osmanthus bean paste stuffing: put an appropriate amount of red beans, 2 large pieces of rock sugar, an appropriate amount of water (water like cooking rice) in an electric pressure cooker, cook for 30 minutes, put it in a blender and smash.

2. Pour into the wok, pour in the osmanthus sugar made by yourself and stir-fry.

3. The osmanthus bean paste filling is ready.

4. Put 370 grams of warm water and 300 grams of flour in the dough mixer. 200 grams of corn flour, 5 grams of yeast.

5. Stir for 10 minutes.

6. Sit in warm water of about 50 degrees, and ferment twice the size. (Suitable for winter fermentation)

7. Knead the fermented dough, take an appropriate amount of small dough, knead and flatten it, put an appropriate amount of sweet-scented osmanthus bean paste.

8. Wrap into a circle.

9. Continue to make the rest of the dough and put it in the oiled steamed steamed buns. (Brown leaves and corn leaves are better)

10. Steam for 25 minutes and simmer for 5 minutes. (Take it out with a flat spoon, it will be a little sticky)

11. Put an appropriate amount of white sugar in a bowl, dip it in the sugar and eat.

Tips:
Preservation: After cooling, put it in the refrigerator for freezer preservation.
How to eat: It can be eaten with sugar and it is sweet and sticky; it can also be made into small round cakes and fried to taste it is crispy; it can also be eaten with fried soybean noodles, which adds a kind of sweet bean flavor. , Called "Donkey Danglinger".