Human Health Behavior Award Sticky bean buns, also known as bean buns, are a special food in Northeast China. In the Northeast region, sticky bean buns are an indispensable protagonist of people's winter tables. Sticky bean buns are generally made at the beginning of winter and then stored in outdoor tanks for the winter. All craftsmanship comes from nature, which is a model of traditional natural food.
For people in the Northeast, the winter without sticky bean buns is definitely incomplete. Long night will teach you how to easily make sticky bean buns with the same taste at home, the method is simple, very easy, Xiaobai can also get started quickly, friends who like it can try it!
Ingredients Required:
400 grams of glutinous rice flour and 280 grams of boiling water.
A pinch of oil 500 grams of bean paste.
50-100 grams of brown sugar 5-6 cabbage leaves.
Here's how:
Slowly pour the glutinous rice flour into the boiling water and slowly knead it into a dough. Make sure you have enough time to knead until the dough is fine. Once the dough is flattened, brush with a little oil, cover with plastic wrap and leave overnight for proofing. The longer it takes to proof, the smoother the sticky bean bun will be, and it will not collapse easily. Proofing is required for at least two hours. Before preparing the bun, knead the dough again for 5-10 minutes to ensure that the dough does not break easily during the wrapping process.
To make bean paste, you can buy ready-made ones. If you choose to make your own, follow these steps: soak 500 grams of red beans or large kidney beans overnight and cook the beans the next day with a little water (just over the beans). Once cooked, use a rolling pin to mash the beans and add brown sugar to your personal preference. Roll a bean paste ball every 30 or so, about 40 grams per agent.
Place the agent in the palm of your hand and knead it into a ball several times. Press the bean paste with the tiger's mouth and slowly close the mouth to wrap the bean bun. Blanch the cabbage leaves with boiling water to soften them instead of the cloth to prevent the bean packets from sticking to the cloth of the drawer. Cabbage leaves can be mixed with some soy sauce as a side dish.
Wrap the sticky beans into a column. Steam for 15 minutes, then simmer for 3 minutes before opening the lid. In this way, the sticky bean bun will not collapse, the surface is shiny, the skin is thin and sunken, and it is very sticky and soft and delicious.
Tips:
Sticky bean buns are suitable for storage in winter, below zero degrees Celsius, in a dry environment, and can be stored for a long time at room temperature.
But generally can not be stored in the environment above 20 degrees Celsius for more than half a month, generally Northeast people will eat until the beginning of spring next year, after which the bean bag is easy to mold and deteriorate.