Red Bean Pancake with Dumpling Skin

Name: Red Bean Pancake with Dumpling Skin
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 16 sheets dumpling skin; 200g red beans; 20g White powdered sugar; Some oil; Some water; 1 egg; Some Black sesame

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The unit is back to work! The children have to insist on online lessons for a period of time. Without the backing of the school cafeteria, the morning hours seem to be extremely busy. Especially, my biological clock has not been adjusted, and it is more than midnight when I swipe my phone in the evening, and I wake up in the morning. It's dizzy!
Okay, I can only think of a lazy way for breakfast~
I highly recommend this breakfast today. It will be served in 10 minutes. It is soft and sweet, with thin skins and big fillings, so you don’t need to leave it! Most importantly, my son likes it so much!
Of course, lazy breakfasts have to be prepared in advance. For lazy breakfasts, dumpling wrappers are a good helper. The kneading and rolling of noodles are omitted, and there is plenty of time! Dumpling skin is not only thin, but also strong, much easier to make than self-kneaded noodles.
The red bean paste is cooked at night, so that breakfast can be done in ten minutes at most!
They all say "eat in season". After winter, it turns into spring. As the season changes, the air begins to become humid. In the humid spring, we can eat more red beans to help detoxify the intestines. Because red beans can increase gastrointestinal motility, reduce constipation, and increase urination. The more humid we are, the more we should pay attention to our own detoxification.
Of course, the filling can be replaced with peanut sesame filling, purple potato filling, etc. according to your own preferences. It is simple and easy to make, with various tastes. As long as a few pieces of dumpling skins, you can evolve various kinds of breakfast cakes, and make dumplings next time. , You can try the remaining dumpling wrappers!

Ingredients

16 sheets Dumpling Skin
200g Red Beans
20g White Powdered Sugar
Some Oil
Some Water
1 Egg
Some Black Sesame

Red Bean Pancake with Dumpling Skin

1. Wash the red beans in advance, put them in a bowl, add a lot of water, soak them overnight, rinse them with water again after soaking, add an appropriate amount of water and put them in a pressure cooker to cook. Press the pressure cooker for ten minutes to turn off the heat, or you can use a rice cooker to cook, but if you use a rice cooker, it takes a little longer, and red beans are not easy to cook.

Red Bean Pancake with Dumpling Skin recipe

2. The boiled red beans can be beaten into red bean paste with a food processor, but I prefer a little grainy texture, so I usually mash it directly with one end of a rolling pin while it is hot. It doesn't need to be too crushed, and the red bean paste can be solidified together.

3. After the red beans are slightly crushed, add white sugar or powdered sugar, and mix well with a spoon. The red bean paste is ready and set aside for later use.

4. Take two pieces of dumpling wrappers and place them on the chopping board.

5. Lay a spoonful of red bean paste in the middle of one of the skins and use the bottom of the spoon to smooth it slightly. Leave a little more white space around to make patterns, so that the shape of the cake will be more beautiful.

6. Cover another blank dumpling wrapper on top, touch the filling part in the middle to make it slightly flat, press the edge of the dumpling wrapper with a fork to make the two dumpling wrappers stick together and press To make the pattern, apply a little force to make the pattern clearer.

7. After all the red bean cakes are made, brush a thin layer of egg liquid on each surface.

8. Sprinkle a little black sesame seeds to decorate, and the preparatory work is done.

9. Pour a little oil in the pan, heat it up slightly, put the red bean pie in the pan, continue to use low heat to slowly fry the bottom of the pie until slightly browned. Shake the pan and shake the cake to prevent it from sticking to the pan.

10. After the bottom becomes slightly browned, pour in water just below the bottom of the pot and close the lid.

11. Simmer for about a minute or two, the water has dried up, and the cake will be fully cooked.

12. To get a better taste, you also need to turn the cake over and fry the surface a little bit. This way, the cake is tender on both sides and has a particularly good taste. Eat it while it's hot, it's crispy on the outside, tender on the inside, sweet and crisp, with a particularly good taste.

Tips:
Dumpling skins should be handled while they are fresh. If the surface is dry, the taste of the finished dumplings will not be good. Therefore, if the dumpling skins are left behind, they can be packed in a fresh-keeping bag and placed in the refrigerator. They will not dry out for three days. .
When pressing the lace with a fork, you can dip the fork in the flour first, and the fork with the flour will not stick to the dumpling skin. With a little effort, the clearer the pattern will be.