Red Bean Stuffed Biscuit

Name: Red Bean Stuffed Biscuit
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: bowl Fermented juice; 1 pound Plain flour; Some yeast; Some Homemade Bean Paste

by A piece of cake

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Every year at the turn of spring and summer, when the temperature rises, my mother will do it herself and make a big pot of fermented rice.

From when we were young, we used homemade earthen yeast to the sweet original flavor wine yeast; from stoneware pots and porcelain pots to the current stainless steel pots with the utensils; from the previous towels and cotton quilts on the earthen stove, to the present cover Put the plastic wrap on the balcony foam box incubator...

A pot of ordinary fermented rice bears the subtle changes of the times. What remains unchanged is the full house aroma when fermented and the mellow sweetness at the entrance.

In the past few days, my mother is making fermented rice in my hometown, and I use a fermentation tank to make fermented fermented rice at home. To make the fermented rice, make red bean paste fermented cakes with fermented fermented juice and noodles. They are simply cooked in a pan. They are fluffy and chewy, with the unique fragrance of fermented rice, which is really unstoppable!"

Ingredients

Red Bean Stuffed Biscuit

1. A bowl of fermented juice, a pound of ordinary flour, and an appropriate amount of yeast, as shown in the picture below. (Red bean paste is prepared separately).

2. Mix the yeast in the flour first, pour the fermented wine into the flour and stir while pouring until there is no obvious dry powder and it is flocculent.

3. Press lightly with your hands a few times to prepare for kneading.

4. The noodles made entirely with fermented rice are very sticky, so you can wear disposable gloves to help knead it into a smooth dough.

5. It can be fermented for a while and then divided into ingredients, or it can be divided directly.

6. Choose a potion and round it, press it flat, and roll it slightly with a rolling pin.

7. Wrap in homemade red bean paste.

8. Close your mouth at will.

9. Click with the mouth down.

10. The pan can be brushed with a little oil or no oil. After the pan is heated on a low fire, put the wine-stuffed bean paste cake into the pan.

11. The remaining cakes can be put on the countertop with a little dry powder, or put on a fresh-keeping bag like I did to avoid sticking.

12. Turn one side into a golden color and turn it over. You can also drop them by catching them with your hands! Beware of hot hands!

13. The other side is also burnt golden.

14. Add half a bowl of water, cover the pot and simmer, boil the water to dry and remove the lid.

15. Continue to burn both sides until golden, and you are done and ready to enjoy.

16. The softness of the dough cake and the fragrance of fermented rice, as well as the sweet and soft glutinous bean paste, are mixed with the beautiful taste of memory. Come and try.