Oatmeal Bean Paste

Name: Oatmeal Bean Paste
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 100g oatmeal; Some Homemade red bean paste; 5g yeast; 5ml Corn oil

by Tao Ran Lily

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Introduce two ways to make red bean paste at home.

One is to wash the bean paste with water. The method is to cook the red beans first, then prepare a basin of water, slowly knead the red beans with a sieve, and then squeeze the water out with a cloth bag. The rest is the red bean paste. You have to add oil and slowly stir-fry the excess water. The bean paste produced by this method has a delicate taste, but it takes a long time and you must have enough patience (for specific steps, please refer to my previous blog post "Homemade Red Bean Paste").

The second is simple red bean paste. The method is very simple, that is, wash the red beans, add appropriate amount of water and sugar, put in an electric pressure cooker, press for 30 minutes, and then simmer for 2-3 hours. The water is basically absorbed by the beans and used while hot. Use a spoon to smash the red beans, without pressing all of them into puree, leaving a little bit of granules, and the taste is better. If there is no pressure cooker, it is best to soak the red beans for 6 hours in advance. (I usually put more water in a knuckle. If the red beans are cooked and there is still more soup, then pour out the excess soup.)

Needless to say, the nutritional effects of oatmeal, it is rich in starch, protein, fat, B vitamins, niacin, folic acid, pantothenic acid, calcium, iron and other nutrients. It has the effects of nourishing the liver and stomach, nourishing skin and skin care, and eating more is good for health. Oh. "

Ingredients

Oatmeal Bean Paste

1. Raw material map (amounts are all estimated);

2. Dissolve the yeast with warm water and set aside;

3. Sift the flour and add corn oil, then pour in the yeast water, and stir with chopsticks while pouring to form a floc (If there is not enough water, you can add warm water);

4. Make a smooth dough, cover it with plastic wrap or a damp cloth, and leave it in a warm place to ferment;

5. The dough can be fermented to 1.5-2 times its original size;

6. The fermented dough is then fully kneaded to remove the bubbles, then rolled into long strips and divided into small doses;

7. Round the medicament and roll it into a thin dough sheet in the middle;

8. Take a piece of dough and wrap it with red bean paste;

9. Close the mouth and serve as a raw bun embryo;

10. Put a damp cloth on the steamer, put the buns with the mouth down, and let them rise for another 20 minutes;

11. Put the hot water in the pot, steam on high heat for 10 minutes, turn off the heat for 3 minutes and then uncover.

Tips:
1. Modern eating habits should be less oil and sugar. I generally try to control the amount of sugar and oil for health when making pastries. If you like sweeter taste, you can add sugar as appropriate when making noodles.

2. Add a little corn oil or salad oil when kneading the noodles, the surface of the buns will be more shiny, it is best not to add peanut oil, olive oil and other heavy oils, because it will affect the original taste of the buns.