Sweet Bean Steamed Noodle Cake

Name: Sweet Bean Steamed Noodle Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Plain flour; 4g yeast; 5g Cougain Flour; 7g salt; Some Turmeric powder; a little White sesame; 260g water

by Xiaoyingzi Gourmet

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

As a Shandong native who grew up in the Northwest, I especially like Northwestern-style cuisine. What I can’t forget is to add any staple food made from "Sweet Beans". Whether it is Hanamaki or oil cake, it is particularly fragrant. Some people will eat this special fragrance. I'm not used to the smell of Chinese medicine. I and most people feel that smelling this scent will refresh our brains and refresh our spirits! The steamed biscuits made today are still delicious, don’t let them go!

Ingredients

Sweet Bean Steamed Noodle Cake

1. Add 4 grams of yeast powder to 260 grams of water, add 500 grams of flour, and use chopsticks to stir into a flocculent

2. After mixing and forming the dough, it will ferment to 2 times the size, and the fingers will not retract when they are pricked.

3. Knead the dough vigorously to expel the air inside, then divide it into two doughs, round and relax for a few minutes

4. Roll the loose dough into 0.5cm slices, spread olive oil and sprinkle half of the salt in the recipe

6. Sprinkle with turmeric powder and sprinkle with bean powder, and cut a knife to the radius of the cake

7. Roll up clockwise

8. Rolled into a cylindrical shape

9. Sit on the chopping board

10. Flatten from top to bottom

11. Roll into a 2cm thick cake

12. Sprinkle a little white sesame on the surface and press

13. Put cold water in the steamer, put the cake in the steamer and let it stand for about 15 minutes

14. Then turn on high heat, turn to medium and low heat and steam for 18 minutes after boiling

15. Turn off the heat and simmer for 2 minutes

16. Open the lid and take out to cool and cut into pieces

Tips:
Xiaoyingzi's words:
1. The thinner the steamed bun is rolled, the more layers, but it’s your own preference
2. Put it in the pot to proof it, to avoid moving it back and forth to make the biscuits deformed and out of shape
3. After turning off the heat and simmering for 2-3 minutes, the pressure in the pot can be released, which can effectively prevent the collapse of the steamed cake when the lid is opened.