#the 4th Baking Contest and is Love to Eat Festival# No-oil Wine Stuffed Bean Paste Cake (homemade)
1.
Stir the dough in the bread machine, first put the fermented rice, yeast, sugar, and finally the steamed bun flour, and stir to make it cleaner. Stir continuously after intermittent stirring, and then take out after fermentation 1 is completed. At the same time, boil the bean paste, 250g red beans, 500g water, and reduce the amount of rock sugar, which is sweet enough. There is no mud, it is thinner, and it is not difficult to pack. Of course, you can add some oil, this is optional.
2.
The dried noodles are exhausted and kneaded to divide the ingredients. I divided them into 20. Each is not big. It is easy to flatten it on a silicone mat. Take an appropriate amount of cold bean paste and wrap it up.
3.
Place it on a baking sheet covered with greased paper, and press it with three fingers to flatten it.
4.
Leave a certain distance between each cake, it will swell after fermentation.
5.
Defrost oven mode, 30 degrees, 20 minutes, put a basin of water under the baking tray.
6.
Fermentation is complete and it is obviously swollen.
7.
After the fermentation time is over, take out the water in the baking pan, and directly change the upper and lower pipes to 150 degrees for 25 minutes.
8.
After baking, the color is dreamy. It feels like "grass is far away but nothing is near", right?
9.
I couldn't help it, I ate one before going to bed. The crunchy and slightly crunchy outer belt has a light wine flavor, and the grainy bean paste mixes and builds a very charming flavor.
10.
It’s also very good if it’s ready to be given to children
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