How to mix glutinous rice sticky bean buns? How to make sticky bean buns with glutinous rice flour a

First of all, we prepare glutinous rice noodles and rice noodles, knead them into dough with warm water in a ratio of 1:1, let them rest for more than 4 hours, and then wrap them into sticky bean buns.

The method of mixing glutinous rice sticky bean buns is, 1Prepare 150 grams of glutinous rice, 50 grams of cornmeal, stir well; 2.Add 150g of water in batches and stir to form a smooth dough. The noodles of the sticky bean buns are reconciled.

Soak the red beans overnight, then put them in the rice cooker to steam, then add sugar, and then wrap the kneaded glutinous rice balls with red beans.

Glutinous rice flour. There are 3 ways to make sticky bean buns and noodles, 1Warm water and natural proofing of dough 2With yeast powder.

Fermentation 3Blanch the noodles with boiling water.

The following is a detailed introduction to the process of these three methods of blending.

1.Warm water and dough rise naturally.

When we make sticky bean buns, we usually use warm water and glutinous rice flour, the ratio of warm water and glutinous rice flour is: 1, that is, 7 taels of water and 1 kg of glutinous rice flour, so that the glutinous rice dough is relatively soft, and the taste is good, if the water is too little, the glutinous rice flour dough is dry, then the sticky bean bun will be hard, and the taste is not very good. Therefore, when making sticky bean buns, the glutinous rice dough is usually softer than the making, so that it tastes softer and smoother.

The method of making glutinous rice flour with warm water is to put warm water in the glutinous rice flour, then knead the flour into a fine dough by hand, and finally knead the dough into a smooth and delicate glutinous rice dough, put the lid in a warm place, let it wake up naturally for more than ten hours, use this method and make the glutinous rice flour dough, the taste is slightly sour, but the taste is more sticky and smooth.

2.Ferment with yeast powder.

Many friends like to eat soft and sticky sticky bean buns, so when we make glutinous rice flour, we need to ferment the glutinous rice flour, even if yeast is added to the glutinous rice flour, its fermentation effect is not as puffy as when fermenting flour, but it is still softer than using warm water and making glutinous rice flour.

The proportion of fermented glutinous rice flour with yeast is: that is, 1 kg of glutinous rice flour, you need to put 5 grams of yeast seven taels of warm water, and the preparation method is the same as the way we ferment flour, it is also to put the yeast in the glutinous rice flour, add warm water several times, stir the glutinous rice flour into a flocculent shape, and then make a smooth surface glutinous rice dough, put it in a place with a relatively high temperature, and ferment for one to two hours.

3.Blanch the noodles with boiling water.

This kind of scalding method to make sticky bean buns, its skin is translucent, the taste is sticky and soft and strong, the method of scalding glutinous rice flour is different from when we blanch flour, we basically use about 60 or 70 degrees of hot water when making flour, and blanching glutinous rice flour, you must use hot water above 80 degrees. Its blanching method is: the ratio of glutinous rice flour to hot water is 1:

6, that is, 1 kg of glutinous rice flour with six taels of hot water, pour the hot water into the glutinous rice flour three times, stir while pouring hot water, stir the glutinous rice flour into a viscous state, after a little cooling, after making glutinous rice dough, make sticky bean buns with hot noodles without waiting for glutinous rice flour to be scalded and cooled, you can directly carry out the packaging of sticky bean buns.

How to mix glutinous rice sticky bean buns with noodles, sour and sticky snacks, dipped in sugar, unexpectedly delicious.

How to make sticky bean buns soft and glutinous and delicious, there is a secret to noodles, and the recipe tells you without reservation.

Tools Raw materials: glutinous rice flour: 500g; Boiling water: to taste; Warm water: to taste; Homemade xylitol red bean paste: to taste.

Method Steps:

1. First of all, pour the glutinous rice flour into the basin.

2. Blanch two-thirds of the noodles with an appropriate amount of boiling water.

3. Grams of dry yeast.

4. Add a little warm water to dissolve.

5. Dry the scalded noodles until they are not hot for about 30 degrees; Pour into the blanched dough, knead well, mix into a harder dough, cover with plastic wrap and put it in a warm place to stir.

6. After more than two hours, the dough can be steamed.

7. Take about 45 grams of dough, press it flat with your hands, put in a red bean paste dough, such as wrapping rice balls, and slowly close the mouth upward.

8. After putting it away, knead the closure and swing it down into the cage drawer.

9. After the steamer water boils, put it in the steaming drawer, cover the pot and steam for 25 minutes.

10. After steaming, simmer for two minutes and then it can be out of the pot.

Ingredients: 100g cornmeal, 100g glutinous rice flour, 2g yeast, 150g warm water, appropriate amount of bean paste filling.

1. Melt the yeast with warm water.

2. Mix the flour with melted yeast warm water and let rise for about 1 hour.

3. After the dough is ready, simply knead it directly in the basin a few times, take a piece of dough, and make it into a bowl.

4. Wrap in the bean paste filling, close the mouth, and the dough is good.

5. After wrapping all the buns in turn, put them directly into the steamer.

6. Remove from the pot and steam, steam for 20 minutes before serving.

Extended information: Sticky bean buns, also known as soybean buns or bean buns. It is a kind of bean paste bun food that originated from the Manchu people. The Manchus traditionally prefer sticky food, which is conducive to long outdoor activities in cold weather, such as hunting, chopping wood, etc.

At present, it is very common in many parts of northern China and is 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.

Sticky bean buns are not only nutritionally balanced, but also contain ancient cultural heritage, which is a precedent for coarse grains. Qinglong Manchu Autonomous County, Qinhuangdao City, Hebei Province is the hometown of sticky bean buns in China. 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, first of all, you have to turn the adzuki beans into red beans. Get cooked. Then roll it into a small ball.

Freeze it in the refrigerator. Then he froze the ball, and then put the glutinous rice flour and it again, and then it was like making a bun. The red bean ball is placed on the glutinous rice flour skin, and then kneaded into a ball by hand and placed in the refrigerator, and the sticky bean bun is already wrapped in the freezer.

Take it out when you want to eat it. Set aside and steam for 15 minutes.

Summary. 1 Blanch the dough with boiling water.

2.There are two ways to make glutinous rice sticky bean buns and noodles, first of all, let's talk about the method of scalding noodles and noodles, add glutinous rice flour to the basin, blanch two-thirds of the noodles with boiling water, stir while adding, stir into a flocculent, dissolve the yeast powder with warm water, and dry the scalded noodles until they are not hot, then add the remaining flour, add yeast and knead evenly, 3There is another way to blanch noodles, which is to blanch noodles, glutinous rice flour is softer and glutinous after scalding with boiling water, and it is easier to knead into a ball.

4.Warm water and noodles The most traditional sticky bean buns are made with warm water, glutinous rice flour is added to the pot, and the yeast powder is melted with warm water.

How to make glutinous rice sticky bean buns and noodles.

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1 Blanching noodles with boiling water 2There are two ways to make glutinous rice sticky bean buns and noodles, first talk about the method of scalding noodles and noodles, add glutinous rice flour to the basin, blanch three carefully erect two-fifths of the noodles with boiling water, stir while adding, stir into a flocculent, dissolve the yeast powder with warm water, dry the scalded noodles until they are not hot, then add the remaining flour, add yeast and knead evenly, 3There is another way to blanch noodles, that is, to blanch noodles, glutinous rice flour is softer and glutinous after blanching with boiling water, and it is easier to knead into a ball 4

Warm water and noodles The most traditional sticky bean buns are made with warm water, glutinous rice flour is added to the pot, and the yeast powder is melted with warm water.

Ingredients: 500g glutinous rice flour, appropriate amount of boiling water, appropriate amount of warm water, appropriate amount of homemade xylitol red bean paste, appropriate amount of step 1Pour the glutinous rice flour into a pot 2Blanch two-thirds of the noodles with an appropriate amount of boiling water3

Dry yeast g 4Add a little warm water to dissolve 5The scalded noodles are dried until they are not hot at about 30 degrees; Pour it into the blanched dough, knead well, mix into a harder dough, cover with plastic wrap and put it in a warm place to make a fuss 6

After more than two hours, the dough is ready to steam for 7Take about 45 grams of dough, press it flat with your hand, put in a red bean paste dough, such as wrapping rice balls, and slowly close the mouth upwards 8After closing, knead, close the mouth, and swing it down into the cage drawer 9

After the water in the steamer is boiled, put it in the steaming drawer, cover the pot and steam for 25 minutes10After steaming, simmer for two minutes and then it will be out of the pot11After cooling, put it in a fresh-keeping bag and freeze it in the refrigerator, and you can go back to the pot to steam or fry it when you eat it.12

Let's take a close-up tip: If you don't steam in a hurry, you can skip dry yeast, and put the noodles directly in a warm place for a night. The outer skin should not be too thin when wrapping, and the skin that is too thin is easy to crack when steaming.

Glutinous rice noodles can be directly used with cold water or then woken up for a few minutes, do not make glutinous rice noodles after hair, making sticky bean buns is more unpalatable and sour.

When glutinous rice noodles are made into sticky bean buns, it is better to wear wheat flour, so that they will be softer, because the buns made from glutinous rice noodles are harder, not very tasty, and have a poor taste.

Homemade glutinous rice sticky bean buns: The family recipe is simple and easy to learn, all smooth and delicate, and the entrance is soft and glutinous.

Glutinous rice noodles are suitable for making boiled noodles and bean buns are delicious.