Crispy bean paste with barley and green leaves recipe-Chinese Food-best chinese food recipes-cooking food

Crispy bean paste with barley and green leaves

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Barley green RUOYE powder contains vitamins and minerals. The basic ions contained in calcium, magnesium, potassium and other elements can neutralize the acid toxins in the body and maintain the acid-base balance of the human body. I bought some water to drink. I didn't stick to it. Today, we use it to make soups with bean paste. Take its color instead of tea powder. My daughter wanted to eat the oil shuttle. So she bought the lard and meat oil (lard). The white lard is the best material for making egg yolk crisp. Lard is added properly when cooking. It will also increase the aroma of the finished product. In fact, although animal fat is regarded as saturated fat in nutrition, it is not recommended to eat. But everything goes to the extreme, which may not be all right. Appropriate animal fat intake. It's said that it's also good. This can be confirmed by yourself. But the disadvantage is obvious. It's true that if you eat too much, you'll be fat. But the yolk crisp must be made of lard. It's really fragrant and crisp. Today, the egg yolk is omitted. Only red bean paste is used. So it's barley RUOYE bean paste crispy. Same as

Cooking ingredients

medium gluten flour:300g

low gluten flour:200g

sugar:70g

water:130g

barley leaf powder:10g

bean paste filling:moderate amount

lard (water):80g

lard (oil surface):100g

Cooking Steps

Step1:Mix 300g flour, 70g sugar, 80g lard and 120g water together.

Step2:Knead it into dough.

Step3:Put it on the face table. Rub and beat like washing clothes. Torture it. It's a great way to reduce stress.

Step4:Knead it into a circle. Not smooth enough. Let it go for a while.

Step5:Cover with plastic wrap. Or glass bowl. Wake up. Let the gluten relax for ten minutes and then knead again until the dough surface is smooth.

Step6:When you wake up, mix 200g of low gluten flour and 100g of lard. Knead it to make a dough with the same hardness as the dough. This proportion may be a little softer. Then add a little less flour and let the dough shape.

Step7:Roll out the dough. It's big enough and not too thin. Cover the dough.

Step8:The technique of bag. Feel free. It's about the same as baozi.

Step9:It's just a little ugly. Knead as much as possible to avoid oil leakage.

Step10:Put the seal down.

Step11:Roll it out into a rectangle. This step is a little difficult. The round cake becomes square. Let's do it by ourselves. It's not easy to do. There's a shaping process. Take it slow. Don't worry. To achieve the ultimate goal of rectangle. Then, like a military training quilt, fold it from both sides to the middle line, and fold it again to form four layers.

Step12:Yes. That's it.

Step13:Then fold it again. So there should be eight floors, right?

Step14:That's it. It's just a quilt. But it's not very neat.

Step15:Continue to relax for 20 minutes. If you don't relax, when you roll it out again, it will shrink to you. Roll it out. Shrink it.

Step16:It's like relaxing for 20 minutes.

Step17:Turn it 90 degrees. Roll it out into a rectangle.

Step18:Roll up along the long side. Roll up.

Step19:Roll into a long roll.

Step20:Cut it. It's 1 cm wide. That's how you lie down.

Step21:Turn it on. It's better to be even. The first time, it's not beautiful. It's better to keep the center of the circle in the middle. It's convenient to make a beautiful appearance.