Chinese Food
Red bean cake
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It's a delicious traditional dim sum. The red bean filling is oil-free and the white pastry is so delicious. This traditional dim sum is delicious and beautiful. Don't miss it. Do you want to try it? It's a kind of dim sum that is often delicious in grey.
Cooking ingredients
Cooking Steps
Step1:Prepared red bean pastr
Step2:C red bean filling. Clean the red bean. Add water and salt to boil for 5 minutes. Pour out the water to boil the red bean. Put the red bean into the pressure cooker.
Step3:Add water no more than 2cm. Start cooking. About 10-20 minutes.
Step4:The cooked red bean granules are full. Stir the beans with a spoon and the beans will break up automatically (don't worry about the effect). Add sugar while hot and mix well. At this time, there will be less water in the bean filling. Do not scoop it out. Wait for the bean filling to cool completely and it will automatically absorb.
Step5:The cooled red bean stuffing becomes dry. (if your bean stuffing is still wet, it's too much water. Remember to reduce the water next time.) the prepared red bean stuffing is divided into 25g / piece. 15 pieces for standby.
Step6:A water and oil skin ingredients. Medium gluten flour 150g, lard 53g, warm water 70ml. Mix and knead all ingredients evenly to form a smooth dough. Cover with plastic wrap and relax for 15 minutes. B pastry ingredients. Mix 100g of low gluten flour and 50g of lard and knead evenly to form a dough. Cover with plastic wrap and relax for 15 minutes. The flaccid tare and pastry are divided into 15 equal parts and covered with fresh-keeping film. (covering with fresh-keeping film can effectively avoid evaporation of dough water
Step7:Take out the loose dough and flatten it. Put the pastry in the middle of the pressed dough. Use the tiger's mouth to close the dough slowly. Concentrate the edge of the dough to the seal. Then squeeze the seal tightly. Put the wrapped water and oil skin together. Relax for 15 minutes. Cover with plastic film to avoid water loss.
Step8:Take out the loose dough and flatten it with the palm. Use a rolling pin to roll it into the shape of a cow tongue . roll it up from top to botto
Step9:Put the rolls together. Cover with plastic wrap and relax for 15 minutes.
Step10:Take out the loose roll. Flatten it with the palm. Use the rolling pin to roll it into a tongue shape. Roll it up from top to bottom
Step11:Code togethe
Step12:Take out the loose dough roll. Press the middle of the dough roll with the index finger. Fold the two ends of the dough roll in half. Then press the center of the palm. Use a rolling pin to roll the dough roll to form a thin edge and a thick middle skin (like dumplings). Roll the pressed water and oil skin and put it into re
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Cooking tips:1. Red bean filling. Red beans should be red beans. Don't use red beans. They are different. The sugar in the bean stuffing can be made of rock sugar and brown sugar. 2. The lard in the tarpaulin and pastry can be replaced by butter and corn oil. The production method is the same. 3. The water and oil skin in the food should be soft and moderate. Due to the different climate, temperature and flour adsorption, the water and oil skin dough may be dry and hard. Additional liquid should be added to make the water and oil skin soft and moderate. What kind of softness? It's as soft as your earlobes. 4. The oven temperature in the recipe is suitable for the oven with slight rain. When baking, adjust the baking temperature and time with your own oven temperature. There are skills in making delicious dishes.
