Red Bean Paste

Red Bean Paste

1. Put the medium powder into the basin, add the yeast, and stir evenly with chopsticks

2. Slowly add warm water and stir with chopsticks while adding it to form a flocculent

3. Knead the dough into a ball with your hands

4. Put it in the refrigerator and ferment overnight

5. Take out the fermented dough, knead it and let it stand for 5 minutes, divide it into 9 uniform doughs

6. Take a dough, knead it round and flatten it (you can use a rolling pin)

7. Put a tablespoon of red bean paste

8. Wrap it in the way of buns, with the mouth facing down

9. Slightly squashed

10. Add rapeseed oil in the frying machine and heat it over medium heat

11. Put the wrapped red bean paste pie

12. Fry the bottom until golden brown, then turn it over and continue frying

13. Fry both sides until golden brown and serve

Tips:

1. The dough cake does not need to be fermented to twice its size, about 1.5 times
2. My red bean paste was frozen before, and it was hard when wrapped, but soft after frying.