Modified red bean cake
The world is moving forward,Human beings are constantly making progress,Cooking skills are constantly improved,Recipes are evolvingAs a responsible "cook" (with quotation marks because I don't think I'm qualified enough to be a cook), I should have a careful attitude towards my own cooking, and if I find any deficiencies, I should study them carefully and correct them in time.The red bean cake made last time, in order to achieve the purpose of not sticking to your hands when making, the dough was made dry, which led to the hardness of the red bean cake when it was cold. In order to improve the taste, I recently made a new attempt. The raw materials remain unchanged, the proportion and practice have been changed, and the product is still not sticky when it is made, but the finished product is very soft. The next day, the taste remains the same. Even if it is stored in the refrigerator for a short time, it will not harden. Yesterday, she specially gave it to her mother to try. She thought it was very good. It was very soft and suitable for the elderly with bad teeth. However, because it is made of glutinous rice flour, it is always a little sticky. Aunts and uncles with dentures should be careful when eating.1. Please adjust the water consumption according to the water content of the red bean paste you use. If the bean paste is very dry, the water in the glutinous rice dough should be appropriately increased.2. The red bean cake can be made transparent by washing Chengfen, but the boiled water should not be used too much. It can be 1:1 with Chengfen. Otherwise, the washed out Chengfen is sticky, and it is difficult to end (all have been taught).3. Please adjust the amount of sugar according to the sweetness of red bean paste and your own taste.4. The glutinous rice products should be prepared and eaten as soon as possible. It will inevitably affect the taste and taste after being stored for a long time. Please finish eating them within two days.It can not be said that this practice is perfect, but it has made great progress compared with the last time. I will keep the heart of study and constantly improve it.
Step 1 . Mix glutinous rice flour with fine granulated sugar, pour in water and knead well. Rinse boiling water on the rice flour until hot, then knead it into the glutinous rice ball.
Step 2 . Add corn oil and knead the dough until smooth.
Step 3 . Take 150g red bean paste.
Step 4 . Fully knead the red bean paste and glutinous rice ball together, and be careful not to have any bean paste particles.
Step 5 . Use the mold to press out the shape and place it on the plate brushed with a thin layer of oil.
Step 6 . Steam in cold water for 15 minutes.
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