Tips on how to make steamed bean buns with red beans, how to make steamed bean buns with red beans

Method. 1.Wash the adzuki beans and soak them overnight!

2.Soak until it swells, put it in a pot and cook until you can crush it with your hands. While it's time to cook the red beans, you can mix the noodles first.

3.If you forget to take a picture when mixing the dough, melt the yeast with warm water, pour it into flour, knead it into a dough, cover it with plastic wrap and leave it to ferment twice as large in the sun. As shown in the figure below, the honeycomb appears.

4.Carry out exhausting.

5.At this time, the red beans are also cooked, and the boiled beans are pressed into a foam form with a spoon.

6.Cut into equal-sized squeezes.

7.Roll out into a thick skin and a thin skin.

8.Wrap in the bean paste filling.

9.Like a bun, with your mouth facing down, arrange it into your favorite shape.

10.After wrapping it, put it on the panel and let it rise for 30 minutes. Use the waking time to bring the water in the pot to a boil.

11.After boiling water, add the bean paste bun, steam for 15 minutes, and steam for 3 minutes.

12.The hot bean paste buns are out of the pan.

Tips: 1. When boiling bean paste, add brown sugar to the boiling water, don't add too much. If there is too much bean paste, it will be bitter.

2.False steaming is for the retraction of the bean buns in case of heat 3The bean paste is already cooked, so it's almost the same after the pot is boiled.

Ingredients: 250 grams of red beans.

300 grams of flour.

Yeast 10 grams.

35 grams of sugar.

The preparation of red adzuki bean paste bean buns.

1.Soak the red beans overnight in advance and rinse them with water twice to remove the astringency. Add water to a basin until it is as high as a bean, put it in a pressure cooker, put water in the pot, steam through the water, boil the water on high heat, and change to low heat for 20 minutes.

2.Take out the adzuki beans, press the beans into bean paste with a spoon, add sugar, and set aside.

Preparation of red bean paste with bean paste Step 1

1.Mix the noodles, add sugar and warm water to the yeast, pour it into the basin, and then add the noodles to avoid putting too much noodles, and stir them with chopsticks to make them into flakes.

2.Knead the dough until it doesn't stick to your hands, cover and let it sit in the sun for 50 minutes. To prepare the red bean bun step 2

In places where the temperature is high, it proofs quickly. Preparation of red adzuki bean paste bean bun Step 3

After the dough is ready, knead the dough to expel the air. Sprinkle the dough on the board, cut the dough, knead it into strips and cut it into stepsons. Knead the dough stepson round and flatten it into a bean bun embryo.

Preparation of red bean paste bean buns Step 4

Add water to the steamer and put it in the cage drawer, wet the drawer cloth, put in the bean bun embryo, cover the pot, start the second proofing, 17 minutes later, light the fire, boil the water and steam for 20 minutes.

Red adzuki bean paste bun filling.

Ingredients: 300 grams of sugar, 2000 grams of red beans.

The steps of making the red bean paste filling.

1.Boiled beans: Soak the red beans for at least 12 hours in advance The volume is almost 2 times larger The beans are drained and bagged and frozen Add water when using It should not be too much Water is less than half a centimeter of the beans Add sugar and cook for half an hour.

2.Pressed bean paste: It turns out that the rolling pin is thicker and finally made with a grinder The blender has not yet arrived I feel more suitable to use a blender.

3.Red bean paste.

4.Fried bean paste: This step is essential Fried bean paste will make the bean paste more delicate and fragrant It can also remove the beany smell and the color is better I fry it in a glass pan A small amount of it is fried many times over medium heat Be careful not to paste the pan.

5.How can you tell if the red bean paste is fried when the time comes? 1 The bean paste no longer flows and can be piled up without deformation 2 The bean paste can be turned up as a whole Pay attention to the entire gap under the bean paste This is the state 3 Non-sticky The fried bean paste is dry and non-sticky 4 The rustling sound can be clearly heard when turning the bean paste.

6.Immature bean paste sticky hands.

7.Stir-fried dried bean paste.

8.Clench your hands into a ball.

9.Put the freezer in the middle of the two layers with kitchen paper to isolate it while it is frozen The next thing is to make the dough and wrap it up on the line The noodles have just been reconciled and will continue tomorrow.

Tip 1 Tips for bean paste It is not easy to cook beans directly Soak in water and then freeze them to destroy the cell wall of the cell It is easy to cook when you cook it again When making tangerine peel and red bean paste, wrap the tangerine peel and cook it together When it is cooked, take it out The red beans are broken in a food processor.

2 Don't add too much water to boil the beans Half a centimeter to a centimeter higher than the beans is enough Of course, it also depends on the pot I boiled two pots The glass pot does not require too much water The wok is just right The standard is that after the beans are cooked, the remaining water is not more than one bowl.

3 Stir-fried bean paste is best on medium heat The heat is too big to paste the pot The fire is too slow Keep turning Keep shoveling the bottom When I fry, the bottom of the pot forms a layer of hard shell When I fry the next pot, you don't have to brush the pot Just let him stay there.

4 After frying, you can taste the bean paste, if it is not sweet enough, it is recommended to beat the rock sugar into a fine sugar powder and mix well.

Yesterday I went to the market to buy 5 catties of red bean paste, and today I made red bean buns for my mother at home, which tasted good and delicious.

Ingredients: 400 grams of rice, 50 grams of red beans.

1. Soak the red beans overnight in advance, cook for 5 minutes after soaking, and cook for 20 minutes.

2. Then wash the prepared rice and put it aside for later use, as shown in the figure below.

3. Then spread the rice on the bottom, cover with the boiled red beans, and add water, as shown in the picture below.

4. Put water in the steamer, put the bowl on the steaming tray and start steaming, steaming for about half an hour.

5. After steaming, stir well and cool for a while, so that the red bean rice is ready.

If you can steam the kind you said in the old cauldron in the countryside, the current pot can only be tried with a rice cooker.

1.After washing the red beans, put them in a pressure cooker, add more than 5 cm of water to the red beans, and place them on the gas stove**.

2.After the pressure limiting valve of the pressure cooker is turned, reduce the heat (the pressure limiting valve can be kept slightly turned) and cook for another 20 minutes. (Be sure not to stay too far away, listen and smell carefully, and prevent the water from drying out the pot!!

3.Remove from heat. 4.Once the pressure cooker is completely depressurized, open the lid.

There are many ways to steam red beans, you can follow the steps below to operate the process, and you can also refer to it:

1.After washing the red beans, soak them in warm water for about an hour.

2.Bring to a boil in a small pot and turn off heat after 5 minutes.

3.Let the red beans cool naturally, at this time the red beans have become swollen, but not to the extent of softness.

4.Put an appropriate amount of rice and red beans into the rice cooker, add the soup for boiling red beans and an appropriate amount of water, and press the cook button.

5.When cooked, the rice is pinkish-purple like this.

6.Flip the loose rice with a rice shovel and simmer for a while before eating.

Cooking skills. 1. Red beans should be soaked in advance.

2. Don't boil red beans for too long, 5 minutes after boiling, after a long time, the red beans will bloom and then cook the rice will not be delicious.

3. The soup for boiling red beans must be kept, and put it in when steaming rice, so that the color of the steamed rice is good-looking, otherwise the beans are red, the rice is still white, and the rice grains are immersed in the red bean soup, which is more nutritious and delicious.

4. When steaming rice, the soup and water used to cook red beans are slightly more than the usual water for steaming rice, because red beans are draught, and the water is less hard than red beans.

5. Every time I cook red beans, I cook more, I can eat two or three meals, put them in the refrigerator in a crisper box, and take them out to steam rice and cook porridge when eating.

Nutritional efficacy. Red beans are also known as red beans, red beans, have the effect of nourishing blood and nourishing blood, strengthening the spleen and stomach, diluting water and dehumidifying, clearing heat and detoxifying, suitable for all ages all year round, especially suitable for summer consumption, very suitable for the elderly and children who are frail and sick, and it has the effect of nourishing blood and beauty for women.

Steamed red beans must be soaked for one night in advance, then take out and add white sugar and stir evenly, and then steam for 2 hours, during which the surface of the red beans must be sprinkled with water about 3 times, so that the steamed red beans are soft and glutinous and sweet.

Red beans are a common ingredient in our daily life, but red beans are usually not used for eating on their own, but are only paired with other foods. Even in the case of steamed rice, you can also put some red beans into it, the taste is also very, very good, and it also improves the nutrition of the rice, which is beneficial to physical and mental health. So the question is, how long does it take to steam red beans before they are fully ripe?

How long does it take for red beans to be steamed to get cooked?

First of all, we soaked the red beans in cold water overnight the night before we prepared to cook them in advance, and then put them in the refrigerator on hot days. After cleaning the soaked red beans, put them in a pot and boil them over high heat, remove the white foam, and then simmer again, the red beans in the pot will be stewed quickly, and they will be cooked quickly in a pressure cooker. But some people say that cooking in a pressure cooker is not delicious.

There is also a way to clean the red beans that have not been soaked, wait for the water in the pot to boil, then put in the red beans, boil again for 3 5 minutes, turn off the heat and soak for 30 minutes. Shoot again after 30 minutes, cook for another 10 minutes and it will rot.

How long does it take for red beans to be steamed to get cooked?

This type of red bean is a very good way to cook red beans, with less nutrient damage and is more fire-efficient, and it is stronger and faster if cooked in a pressure cooker.

This type of method is more suitable for people who have enough time, which is time-consuming, but more fuel-efficient. Immediately after cleaning the red beans, put them in a pot, boil, simmer and cool, boil again, simmer again, and repeat up to 3 times to stew the red beans.

The repeated simmering method can also be used like that, put the red beans in the pot, put some cold water first, add a small amount of cold water after boiling, then boil and then add cold water, and repeat a few times to boil the red beans. This type of boiling is also one of the most delicious.

How long does it take for red beans to be steamed to get cooked?

There is also the red beans put in the pot, do not give oil, simmer and fry until slightly yellow, out of the aroma, then put water is very easy to stew.

One of the most convenient ways to boil is to clean the red beans, add cold water that has not passed the red beans and soak them for 30 minutes, until the red beans thoroughly digest and absorb the cold water, bulk them into a small packet and put them in the refrigerator of the refrigerator.

No matter which way friends choose to cook red beans, all the new red beans are more likely to be stewed, and the red beans of the old years need to be boiled for a longer period of time. I often boil the red beans in a pot on a charcoal stove so that I don't have to worry about spilling them out, and I don't have to rush to cook them gradually.

1. Ingredients: [dough]: 100g of flour, 60g of milk, 1 teaspoon of sugar, 1g of yeast. [Filling]: 1 cup (240ml) of red beans, 10g of lard, 40g of butter, 50g of sugar.

2. [Prepare filling]: Soak the red beans overnight in advance;

3. Add water until just over all the red beans. The electric pressure cooker is pressed for 30 minutes after steaming;

5. Puree while frying. If you want to make a delicate bean paste, you need to sift it, this is a milky version, if you add a small mint leaf when boiling red beans, the finished product will have a little mint flavor, very fresh;

6. Knead the dough material into a smooth dough. After the initial hair, it is divided into 4 agents, the exhaust is rounded, and one agent is rolled into a slightly thicker dough, and the red bean paste is wrapped in the middle;

7. Place the dough on the mouth of one hand and press the filling down with the other. Tighten the dough while pressing the filling, and wrap the filling in;

8. Pinch the final closing place tightly and place the closing mouth downward;

9. Use a clean comb to press out watermelon-like lines on the surface;

10. After pressing, cover gauze and let rise for 20 minutes;

11. Bring the water to a boil over high heat and steam for 15-18 minutes. Turn off the heat and simmer for 8 minutes.

First of all, prepare some ingredients, such as red beans, flour, yeast and sugar, and mix the noodles with yeast and warm water. The trick to boiling red beans is to soak the red beans for an hour in advance and then put them in a pot to boil, so that the taste is more sweet and soft. Make red bean buns out of dough, put them on a steaming plate and put them in a steamer basket after they have been put on a steaming basket and steam for 20 minutes.

Ingredients: 500 grams of red beans, 500 grams of noodles, yeast, sugar.

1. Put the yeast and warm water together and mix the noodles, and at the same time put the washed red beans into a pot and boil them into red bean paste for later use. Note that the trick at this time is that it is best to soak the red bean paste for an hour before boiling, so that the red bean paste tastes sweeter and glutinous.

2. Wrap the red bean paste into a red bean bun with dough, put it on the steaming board to wake up for a while, then put the red bean bun in the steamer, turn on the high heat and steam it away from the water for about 20 minutes.

3. The steamed red bean buns should be taken out directly, so as not to wrinkle the surface of the red bean buns with water vapor and affect the taste. By following this step, you can make sweet and soft red bean buns, which are suitable for all ages.

The method of using red beans to make bean filling is: first rinse the red beans soaked overnight in advance with water 2 times to remove the astringency, then add water to the basin to the same height as the beans, and then put it into the pressure cooker, put water in the pot, steam until the water boils, then change to low heat and steam for 20 minutes, and finally take a ruler to find out the beans and press the beans into bean paste with a spoon.

Red adzuki beans, also known as red adzuki beans, red beans, and vermilion beans, are the mature seeds of the annual herbaceous plant red adzuki beans of the legume family, and are cultivated all over the country. Red adzuki beans like temperature, not tolerant to waterlogging, harvested when the pods are ripe in summer and autumn, and can be collected for later use after drying. China is the country with the largest production of adzuki beans in the world and its main exporter.