What should I do at home with soft and glutinous and sweet Northeast specialty sticky bean buns?

Sticky bean bun is a special food in Northeast China, its skin is soft and glutinous, and the filling is very attractive. So how should sticky bean buns be made? How does it make it delicious?

After washing the red beans, soak them in water for more than 12 hours, and if the time is sufficient, you can extend it for a longer time until the beans are swollen. Put the soaked red beans into a pressure cooker, add an appropriate amount of water to cover the beans, and cook for about half an hour until they are soft and ripe. Put the cooked red beans into the wall breaker, add an appropriate amount of water and beat until they are delicate and viscous.

Add corn oil, white sugar and beaten bean paste to a non-stick pan, turn on low heat and stir-fry back and forth, this step requires patience, stir-fry until the water in the bean paste evaporates. The filling used to make bean paste buns or bread does not need to be fried too dry, and pastries such as egg yolk crisp should be fried until they can be kneaded into a ball, so I made a total of one kilogram of bean paste filling, and the endless portions can be frozen in small bags. Take 200 grams of bean paste filling and divide it into evenly rolled into round balls, 25 grams per portion, and wrap the bean paste balls with a thin layer of starch for later use.

Take a clean and oil-free container, separate the egg whites, and beat them with an electric whisk at high speed until they are hard foaming, that is, the egg whites brought out by lifting the whisk are in the shape of an upright sharp angle. Add 30 grams of cornstarch and mix well with a spatula, remember not to stir in a circular motion to avoid protein defoaming. Use a spoon to scoop in the appropriate amount of egg whites and place the bean paste balls on top.

Scoop another scoop of egg whites on top and arrange them slightly into a ball, so you don't need to be too regular. Add an appropriate amount of cooking oil to the pot and cook until it is 50% hot, put in the egg white bean paste balls and fry them over low heat until the surface changes color and drain the oil. The freshly fried sponge bean paste is large and shrinks when it is warmed.

A soft and sweet Northeast specialty sticky bean bun is ready. Have you ever eaten this Northeast specialty sticky bean bun? It is a famous court dish in Tohoku! Learned? Hurry up and give it a try.

Raw materials to be prepared for sticky bean buns: peanuts, red beans, yeast, raisins, sugar, red dates, glutinous rice flour.

Specific production steps:

The first step is to cook the filling. Soak the peanuts and red beans in water for half an hour, drain the water and cook them in a rice cooker. Then take it out and let it cool for follow-up. Put an appropriate amount of glutinous rice flour into the pot and stir-fry until it changes color slightly.

The second step, and flour. Pour an appropriate amount of glutinous rice flour into a bowl, stir the cornmeal well, and add an appropriate amount of hot water. Stir into a batter, then let it cool and add a small amount of yeast to let it rise.

The third step is to knead the dough. Once the batter has cooled, knead the batter into a dough with your hands. Then put it in a bowl, seal it with plastic wrap and let it stand to ferment again.

The fourth step is to make the filling. Cook the peanuts and red beans and put them cool, put them in a large bowl, pour in the raisins, red dates, sugar, and stir well. Then pour the cooked glutinous rice flour into the bowl and stir again. Knead the well-mixed filling into balls by hand.

The fifth step is to pinch the sticky bean buns. Roll out the leavened dough into long strips and cut it into several pieces with a knife. Knead it into a circle and press it flat on the palm of your hand, put the filled balls on top of the dough, and then close them to cover the filling.

Step 6: Steamed sticky bean buns. After the sticky bean bun is kneaded, it is ready to be steamed. Steam for about 30 minutes, and the delicious sticky bean bun is ready.

Northeast sticky bean buns are a very tasty dessert. Glutinous rice noodles and red beans are used in the production process. To mix glutinous rice noodles or dough, boiled red beans on bread.

Prepare peanuts, red beans, yeast, raisins, sugar, red dates, glutinous rice flour, then boil the filling, mix the flour, knead the dough, make the filling, and steam.

With the comprehensive promotion of a well-off society, people's requirements for food can not only fill their stomachs but also make it delicious. Some people even drive thousands of miles to the places of their dreams to eat a variety of delicacies and specialties in order to eat their favorite foods. Sticky bean buns are one of the pastries that people like to eat very much in their daily lives, and cuties who like sweets can try it.

The method of sticky bean buns is very simple, and it is also very delicious. So what ingredients should be prepared when making sticky bean buns, a traditional delicacy in the Northeast? <>

First, the production method of sticky bean buns First of all, you can buy some cornmeal, then knead it into a dough by hand, cover it with plastic wrap and let it rise for 20 minutes. The next thing is to adjust the filling, after everyone cooks the red beans, and then use a crusher to puree, and those who like sweets can add a little white sugar and honey. After mixing evenly, you can add your favorite fruits to the red beans, such as mango, which is very delicious.

Then put the mixed filling inside the dough and knead it into the shape of a small bun, and steam it in the oven. <>

2. Ask your family If you really don't know how to make it, you can also ask your parents or grandparents in the family, I believe they are very good at cooking. You can ask them to do a demonstration, then stand by and watch by yourself, and try it again the next time they are not at home, and you will find that your cooking skills have improved a lot. Sticky bean buns are a delicacy in the Northeast, with a very delicate taste and not very sweet.

3. Share with good friendsAfter mastering the skills of making sticky bean buns, you can also actively share them with friends. Or you can directly invite a friend to your home, and the two of you can work together to make a meal you like to eat. Especially in the scorching summer, with an ice cream or a glass of lemonade, it is very comfortable to eat your own sticky bean buns, and you can also chat about the interesting things of the day.

To make this delicacy, you need red kidney beans, cotton sugar, rhubarb rice, rice, etc., these ingredients can be made.

Materials and practices required for Northeast sticky bean buns: yellow rice noodles, dry flour, red beans, baking powder, sugar, and an appropriate amount of osmanthus sauce. Method:

1. Put the yellow rice noodles into the basin, add 300g of water at a temperature of 60 degrees, mix it into a dough (slightly softer), wait for it to cool, slack off the baking powder with water, then add dry flour, pour it into the yellow rice noodles and mix evenly, and let it sit for a few hours; 2. Wash the red beans, put them in a pressure cooker and press them for 15 minutes, open the lid and add sugar and a little vegetable oil, mash the red beans vigorously, add an appropriate amount of osmanthus sauce and stir into bean paste. 3. Take out the dough, wrap the bean paste filling and steam it for 12-15 minutes.

Prepare the noodles, then prepare the cooked bean paste, and finally wrap it in the shape of a bun and put the bean paste in the pot and steam it for about 20 minutes.

In fact, this is to prepare some yellow rice, then wash it and soak it for a few hours in advance, and then use a wall breaker to beat it into rice milk, and then let it ferment for 1 2 days, at this time you can put in flour, and yellow rice noodles for kneading, knead it into a non-sticky state, and you can steam.

First of all, prepare the glutinous rice flour, then knead it into a smooth dough, then let the dough rise for about 15 minutes, then cut the dough evenly into small pieces, and then flatten these small pieces, wrap the bean paste filling in, and then steam the pot under cold water, about 24 minutes, the sticky bean buns that come out of this way are very delicious, soft and glutinous.

First of all, it is necessary to prepare glutinous rice flour and corn flour, then add appropriate water to mix, then knead into a dough and let it rise for a period of time, then take out the appropriate size, and then put in some bean paste, and then tighten it and steam it for a while.

Prepare rhubarb rice noodles, knead them into dough and ferment them, make them into sticky bean buns with bean paste, and steam them in the pot.

Prepare the corresponding potato flour, knead the potato flour into a dough, and then make it into small agents, each agent is breaded with bean paste, and then steamed in the pot.

I really didn't expect that red dates and red beans can also be made into huge and delicious multigrain packets, and with a handful of glutinous rice flour, this multigrain bag becomes soft and glutinous again, which is very appetizing to my appetite. Originally, it was because of the glutinous bean buns in the Northeast, I didn't know how to do it, so I used my own method to make the sticky bean buns what I liked, this lazy version of the sticky bean buns, no sugar, no need to wrap them by hand, crystal clear, soft and glutinous sweet, and I ate three in a row when I got out of the pot. And I did it three times in a row in three days, and not only I love it, but my family loves it.

It seems that the tastes of the family are always surprisingly consistent.

For breakfast, I wrapped this multigrain in a pot and heated it, and dried up two more in one go. posted it to the circle of friends, attracting a piece of foodies, all with drooling expressions, and asked me for its tutorials. Yesterday it was out**, and today it continues to be shared in the form of recipes.

Ingredients]: Appropriate amount of red dates and red beans (the amount does not have to be fixed, look at the addition by yourself), appropriate amount of glutinous rice flour.

How to do it]:

1. Red beans are not easy to cook, so they can be soaked overnight in advance.

2. Wash the soaked red beans again, pour them into the pressure cooker, add half a knuckle of water, and press the red beans.

3. During the period, we will prepare red dates. Red dates should be chosen to eat just right, with moderate moisture, not dry red dates.

4. I directly bought the red dates with the jujube kernel, so I can save a lot of effort.

5. Quickly clean the jujubes and drain them. Use kitchen scissors to cut the dates into small pieces. With red dates, we don't have to put sugar in this multigrain packet, and it will be healthier and natural to eat.

6. After the red beans are ripe, scoop them into a large bowl with crushed red dates, and add an appropriate amount of glutinous rice flour so that the red dates and red bean paste can be kneaded into a ball. If you want to make this multigrain bag taste a little more glutinous, put more glutinous rice flour.

7. Stir well, and the filling of the multigrain package will be adjusted.

8. Grab a small handful of red dates and red bean paste and knead it into a ball in your hand.

9. Then put it in the glutinous rice flour and roll it, so that it is evenly coated with a layer of glutinous rice flour. If you feel that it will not work once, quickly dip the glutinous rice flour balls in water and wrap them in glutinous rice flour again.

10. Spread cabbage leaves on the steamer to prevent sticking. Everyone should remember that all steamed glutinous food is covered with vegetable leaves to prevent sticking, saving trouble and effort. Place the rolled multigrain packets on top of the leaves, with gaps in between.

11. Steam on high heat for about 15 minutes.

12. The sticky bean buns that do this are delicious.

1. You can do more at a time, put it in a fresh-keeping bag and put it in the refrigerator for preservation, it can be refrigerated or frozen, and then you should go back to the steamer to heat it up (you can't use a microwave oven or oven), and it's also very good to eat for breakfast.

2. Next time, I plan to put some kidney beans and the like into it to enrich the variety of beans, and I guess the taste of this sticky bean bag will be better.

Ingredients: 100 grams of yellow rice noodles, 100 grams of cornmeal, appropriate amount of bean paste filling.

Excipients: 2 grams of yeast powder, 60 ml of water at 30°C.

1. First of all, the yeast is added to 30 degrees of water and let stand for 5 minutes.

2. Then add the yellow rice flour and cornmeal after five minutes.

3. After that, stir into a flocculent shape, knead into a dough, and let rise for 30 minutes.

4. Divide the dough into equal small doughs.

5. After that, wrap the bean paste filling into the dough and wrap it well.

6. Steam over high heat for 15 minutes, and the sticky bean bun is ready.

7. Sticky bean bun finished product drawing.

The preparation of Tohoku sticky bean buns is as follows

1. Soak the kidney beans in water, and soak them in water overnight. Put the soaked beans in a pot, add more water, and bring to a boil over high heat. Then cook the beans over medium heat.

2. When there is a small amount of water in the pot, add sugar, and keep stirring to prevent the pot from sticking; Mash the boiled beans and form a ball for later use.

3. Prepare the rice noodles, stir them with warm water, mix them into a dough, and put them aside to let rise for a while.

4. Put the bean paste in, slowly close your hands, wrap it into a bean bag, put the wrapped bean bag into the steamer, and steam it on high heat for 25 minutes.

How to store sticky bean buns.

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.

Sticky bean buns are loved by rural people because of their easy storage and easy access to ingredients, and have become a traditional food in some areas, due to the acceleration of China's urbanization, rice, white flour ingredients are becoming more and more abundant, this traditional staple food is also facing a decreasing trend.

1. Raw materials: red kidney beans, cotton sugar, rhubarb rice, rice, glutinous rice, cornmeal, etc.

2. Soak red kidney beans in the refrigerator overnight with water, add more than four times the water and boil over high heat, and cook on low heat for about an hour and a half.

3. When the red kidney beans are soft and rotten, if there is still water in the pot, you can pour it out, add enough white sugar, continue to boil the dilute water, and then put a small spoon of salt, stir in one direction until the beans are soft and rotten, and the bottom of the pot is dry.

4. Rhubarb rice and rice are ground in a ratio of 5:1 for later use.

5. Dilute the yeast with warm water, pour it into the flour little by little, mix it evenly with chopsticks while pouring, and mix it until the dough can be glued and not sticky.

6. Roll the dough flat by hand, cover with plastic wrap, and let it ferment in a warm place for two hours.

7. Flatten a small piece of dough in the palm of your hand, put in a small piece of bean paste, drag the dough with one hand, and slowly push the dough up with your thumb and index finger with the other hand until it closes.

8. Close the dough downwards and rotate the dough with both hands.

9. After the water in the pot boils, put in the wrapped sticky bean bun and steam for about 15 minutes. Don't have too much fire and don't steam for too long, otherwise the sticky bean buns will easily crack.