Cooking Steps

1. 

   Step1:Production sequence of bean package: Boil the beans first. Knead the noodles and ferment during the process of boiling the beans. After the beans are cooked, make the bean stuffing for standby. When the noodles are ready, you can pack them. The taste is totally different from that kind of delicate bean paste. I prefer this kind.

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   Step2:Bean stuffing. I used cowpeas, red beans and dates. I can also use only red beans. Wash and add some water (a little bit more than boiled rice) in a discharge pressure cooker. Soak for 1-2 hours (or no bubble) and power on. Select the boiled beans procedure. If it's an ordinary pressure cooker, boil it over high heat for 30 minutes.

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   Step3:It looks like it's cooked. The beans are loose, but there may be a little bit of moisture at the bottom. It's just right if they're not dry or wet after cooling. Peel and core the jujube by hand, and then put in some sugar evenly. You can taste it. The sweetness can be controlled by yourself.

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   Step4:I like to eat those with beans. I'll crush the beans roughly like I do. If you like to eat smaller ones, you can put them into a fresh-keeping bag and crush them with a rolling pin.

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   Step5:Hold it as a small ball for spare. About 50g each.

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   Step6:In the process of cooking beans, make dough - weigh the flour. First, mix the yeast powder with 60 grams of warm water (try to feel warm with your fingers) and boil it.

7. 

   Step7:Pour the yeast water into the flour. First mix it with chopsticks to make it cotton like. Then prepare a bowl of water. Warm water is OK.

8. 

   Step8:Knead the dough with your hands. Slowly add a little water until it becomes a smooth and soft dough. It may stick to your hands during the kneading. Knead it patiently for a long time. It is necessary to achieve three lights - basin light, hand light, face light. Knead the dough well, cover it and ferment it in a warm place.

9. 

   Step9:The fermentation is twice as big. You can see the dense honeycomb drawing when you peel it.

10. 

    Step10:Sprinkle some dry flour on the panel. Take out the dough and fully knead it to exhaust. Knead as much as possible for a while.

11. 

    Step11:Knead until there is no obvious pore on the section.

12. 

    Step12:Rub them into thick strips. Cut them into small dosage forms of about 4045g. There are 12 in total.

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    Step13:Press it flat. Gently roll it out to make a small round cake thicker. Put in a bean stuffing. The round cake should be thicker. It can just cover the bean stuffing. This way, the mouth can't be folded. It's good-looking.

14. 

    Step14:Use the tiger's mouth in your right hand to close up slowly (like Baoyue cake). Finally, squeeze it together gently. It's more smooth. You can't see the fold. If the round cake is rolled thin, it must be like a ba

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