Chinese Food
Bean noodle brown sugar pastry (baked)
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Because I made donkey roll before. I left some cooked soybean noodles. I thought about it so as not to waste it. I made this delicious food. It's the first time for me to make pastry with bean noodles. It tastes better than the pastry made of white noodles. The stuffing is cooked. For me who is not around the oven, this dessert is to satisfy both the taste buds and the appetite.
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients. Stir fry the sesame and peanuts. Roll the peanuts with a rolling pin. Stir fry the peanuts. Stir fry the flour in the stuffing. Heat the corn oil and cool it before use.
Step2:After mixing the flour, oil, warm water, yeast and salt, knead them into smooth dough and cover with fresh-keeping film for 1 hour.
Step3:Mix the bean flour and corn oil for pastry and knead them into a ball for standby.
Step4:Brown sugar mixed with fried flou
Step5:After the flour and brown sugar are mixed, put in peanut chips and sesame seeds without pimples.
Step6:Use oil to mix brown sugar, sesame and peanut stuffing into mud. You can also add a little water to adjust according to the actual situation.
Step7:Mix the stuffing and knead it into a ball of the same size. Refrigerate it
Step8:Divide the pastry into equal sphere
Step9:Divide the tare into equal parts. Round and loos
Step10:Flatten the rind with your hands. Put the pastry in it
Step11:Put the tare in the palm of your hand. Gather in four directions. Wrap the pastry
Step12:Try to hold the pastry tightly. Close the mouth. Be careful not to leave a large amount of the pastry at the bottom. Do not roll the tare out. It can cover the pastry.
Step13:Close your mouth up. Grow in strip
Step14:Roll up from one end to the other. Tighten. Close dow
Step15:Close up the dough rolled for the first time and press flat to roll for the second time
Step16:Close the dough after the second rolling down. Cover the plastic wrap and wake up for 10 minutes
Step17:Stand the dough up. Side up. Press flat by han
Step18:Roll away the rolling pin gently. Try not to expose the pastry
Step19:Roll it out not too big. Just cover the stuffing
Step20:Wrap the filling in the end. Don't pile too many dough in the end
Step21:Roll the rolling pin gently to the size of the bowl mout
Step22:The pan is heated. No oil is put in the pan. Bake it on a low heat. Put it in the pan at the end of the pan. When the body of the cake is slightly bulging, turn it over
Step23:When the two sides are fully mature, you can put them into a pot and dis
Cooking tips:1. The pastry is basically clinker, so the baking time is not too long. Otherwise, it will be too dry and hard to save. 2. The brown sugar I use here is ginger juice red granulated sugar. It doesn't agglomerate too much. It blends well with flour. 3. The flour in the stuffing must be fried. The fried flour is slightly yellow and will have a very fragrant taste. 4. The sesame and peanut chips in the stuffing can not be put. They can also be replaced with other nuts, such as walnut chips, melon seeds, etc. but they must be cooked. 5. The oil used in this pastry is also cooked oil. Put the oil into the pot and heat it. When the oil temperature rises, turn off the fire. Let it cool and reserve. Choose the type of oil can also be changed according to their own needs. Corn oil is light in taste, which will not affect the aroma of bean noodles. There are skills in making delicious dishes.
