Chinese Food
Video Recipe Japanese Red Bean Bag
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Video address - 1. This component can make 6 red bean packets. Red bean paste will have a surplus (about half of the amount used). If the red bean is used too little, the wall breaking machine is not easy to beat. 2. Part of the red bean paste is lard (can be changed into butter). You can also use plain oil if you mind. 3. The seal of the Beanbag should be pinched tightly so as not to expand and expose the stuffing during the baking process. 4. Knead the dough for about 30 minutes. Until the dough is gluten. It can pull out large pieces of film (it can be relaxed several times during kneading, and then knead again. This will help to reach the film pulling state). Of course, it can also be kneaded with the chef's machine and the bread machine. 5. Red bean bag can also be used in a saucepan. Heat it over low heat until it is golden on both sides.
Cooking ingredients
Cooking Steps
Step1:Red bean sand - soak small red bean overnight in advance. Drain. Put in pressure cooker. Pour in water. After steam on, press for 20 minutes. If you use a common pot, put more water in it. Stew One point five ~ 2 hours. Until red beans can be easily crushed.
Step2:Put the cooked red beans into the wall breaking machine. Stir them into fine bean paste at medium and high speed. If you can't stir, add some water to help. (there is no wall breaking machine to grind bean paste on the leaking net with a spoon).
Step3:Pour the bean paste into the pan. Add the sugar and lard. Stir fry over low heat until it is dry and wet. (see the status in the video) put the fried bean paste into the bowl. Cover with plastic film to prevent it from drying.
Step4:Put dry yeast in bread and milk. Stir well. Let stand for about 10 minutes.
Step5:Mix all the ingredients of the bread part. First stir until there is no dry powder.
Step6:Then transfer it to the kneading pad. Knead for about 30 minutes until the dough is gluten and can pull out a large piece of film (it can be relaxed several times during kneading and knead again. This will help to reach the film pulling state). The dough is soft. It's about the softness of the earlobes.
Step7:Put the dough in a warm and moist place. Ferment it to twice the size. You can put a bowl of hot water in the oven. Put the oven to ferment.
Step8:The fermented dough is divided into 6 parts. Cover with plastic film and relax for 10 minutes.
Step9:The bean paste rolls into 35g / ball.
Step10:Take a loose dough and roll it into a circle. Put in a bean ball.
Step11:It's like a bun. It's filled with bean paste.
Step12:Hold the seal tightly.
Step13:The red beans are round. The bag is sealed downward. Press it. Spread a piece of baking paper in the baking tray. Pile the bean bags in the baking tray. Brush a thin layer of water with a brush.
Step14:Dip the rolling pin (the back of my brush) with a little water, then dip it with black sesame, and cover it with red bean bag.
Step15:Put the red bean bag in a warm and humid place again. Ferment it to twice the size. Preheat the oven for 180-190 degrees. Cover the red bean bag with a piece of baking paper. Press on a baking tray and put it into the preheat oven. Bake in the middle for about 20 minutes.
Step16:
Cooking tips:There are skills in making delicious dishes.
