[whole wheat Matcha bean sand bag] Matcha and bean paste are perfect partners-You Are Foodie

By Cash
53

[whole wheat Matcha bean sand bag] Matcha and bean paste are perfect partners

Last week, I cooked a pot of red bean paste and put it in the refrigerator to freeze. I like the bean paste stuffing made by myself. It is not as sweet as the one sold in the supermarket. It tastes better with a little red bean skin. It is also dietary fiber. It is good to make pastries and pastries. It is also delicious to eat alone.This time I made Matcha bean paste for the second time. The last time I made it, the embryo of steamed buns had been put in the steamer. I found that I forgot to add water in the steamer, so I took out the steamer to add water, but accidentally dropped the embryo of steamed buns in the water. After steaming, the taste was good, but it was disfigured. So I did it again this time. It was made of whole wheat flour and pumpkin. The kids liked it and it was more healthy. As for the taste, Matcha and bean paste were a perfect match, you know~~

Main Ingredients

Auxiliary Ingredients

White granulated sugar 25g
water 135 G

Step 1 . Prepare materials.

Step 2 . Mix and knead the skin materials into smooth dough (flour polish, basin polish, hand polish).

Step 3 . Cover with plastic wrap and ferment in a warm place to twice the size.

Step 4 . Exhaust the fermented dough, divide it into 8 equal parts, cover it with fresh-keeping film and relax for 5 minutes.

Step 5 . Take a portion of dough and roll it round. Turn it upside down and wrap it with bean paste stuffing.

Step 6 . Wrap the bean paste round, pinch it tightly and close it down, and put it at room temperature to relax for 3 minutes.

Step 7 . Evenly press out the 8-tone dividing line on the bean paste bag with a sawtooth plate.

Step 8 . Decorate the top of the bean paste bag with raisins, put it into the steamer with oil, cover the steamer, and ferment for 15 minutes. Put it into the pot with cold water. After the water boils, steam it over medium high heat for about 12 minutes (from cold water, the whole process is about 17 minutes), turn off the heat and stew for three minutes.

Step 9 . Eat while it's hot.

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