Bean paste roll(dou sha juan )

Method of bean paste roll:

Raw materials for making bean paste roll:

250g white kidney beans, 100g red beans, 1.5g edible alkali, 100g white sugar.

Steps of making bean paste roll:

1. Crush and peel white kidney beans with a small mill, put them in a basin, and soak them in boiling water for 12 hours. Soak the peels that can not be ground out, and then rinse them with water.

2. Put the broken kidney bean petals into a copper pot, add the caustic soda, add boiling water, and boil for about 1 hour. Take out a little kidney bean and rub it with your hands. If you can rub it into powder, you can take out all the kidney beans. Then control the dry water, put it into a white cloth, steam it for 20 minutes, take out the sirloin, rub the kidney bean petals into mud and let it cool.

3. Wash adzuki bean with clean water, put it into a copper pot, add water, and boil it over high heat for about 1 hour. When the adzuki bean is cooked into porridge, remove the pot from the heat, take the adzuki bean with the original soup, put it into a copper pot, add 50 grams of sugar, stir fry it over high heat for about 20 minutes, pour it into a bowl when it becomes thick paste, and cool it to make bean paste filling.

4. Pour kidney bean paste on the wet cloth and knead evenly across the surface. Take a 2-foot-long and 1-foot-wide wet cloth and lay it on the edge of the chopping board. Then rub the kidney bean paste into 1-inch thick strips and put them in the middle of the wet cloth. Press the kidney bean strips into 1-foot-long, 2-inch-wide and 1-minute-thick thin slices with a knife and smooth them repeatedly with a knife. Apply two strips of bean paste on the two long sides of kidney bean slices with a knife, sprinkle a strip of white sugar on the blank space in the middle, press firmly with hands, roll up both sides of kidney bean slices with a white cloth along the long side of kidney bean slices at the same time, and pinch tightly to make the bean rolls stick slightly.

5. Open the white cloth of the bean roll, cut both ends with a knife, and then cut it into 6-minute-long sections, with the section facing up, and put it on the plate.

Bean paste roll

Bean paste roll is a common food on people's table. It can be eaten as a staple food. It is characterized by golden red color, soft texture and sweet taste. Raw materials are sweet bread dough, bean paste stuffing, white sesame seed, polishing agent.

Practice 1

Ingredients: 250g white kidney beans, 100g red adzuki beans, 1.5g edible alkali, 100g white sugar

[preparation method]:

1. Crush and peel white kidney beans with a small mill, put them in a basin, and soak them in boiling water for 12 hours. Soak the peels that can not be ground out, and then rinse them with water.

2. Put the broken kidney bean petals into a copper pot, add the caustic soda, add boiling water, and boil for about 1 hour. Take out a little kidney bean and rub it with your hands. If you can rub it into powder, you can take out all the kidney beans. Then control the dry water, put it into a white cloth, steam it for 20 minutes, take out the sirloin, rub the kidney bean petals into mud and let it cool.

3. Wash adzuki bean with clean water, put it into a copper pot, add water, and boil it over high heat for about 1 hour. When the adzuki bean is cooked into porridge, remove the pot from the heat, take the adzuki bean with the original soup, put it into a copper pot, add 50 grams of sugar, stir fry it over high heat for about 20 minutes, pour it into a bowl when it becomes thick paste, and cool it to make bean paste filling.

4. Pour kidney bean paste on the wet cloth and knead evenly across the surface. Take a 2-foot-long and 1-foot-wide wet cloth and lay it on the edge of the chopping board. Then rub the kidney bean paste into 1-inch thick strips and put them in the middle of the wet cloth. Press the kidney bean strips into 1-foot-long, 2-inch-wide and 1-minute-thick thin slices with a knife and smooth them repeatedly with a knife. Apply two strips of bean paste on the two long sides of kidney bean slices with a knife, sprinkle a strip of white sugar on the blank space in the middle, press firmly with hands, roll up both sides of kidney bean slices with a white cloth along the long side of kidney bean slices at the same time, and pinch tightly to make the bean rolls stick slightly.

5. Open the white cloth of the bean roll, cut both ends with a knife, and then cut it into 6-minute-long sections, with the section facing up, and place it on the plate

Practice 2

[raw materials]: sweet bread dough, bean paste filling, white sesame seed, polishing agent.

[preparation method]:

1. After kneading and pressing the dough, divide it into 80 grams of powder and roll it round.

2. Pack 30 grams of stuffing into each filling, face up, roll it into an oval shape with a rolling pin, then turn it over and cut it several times with a knife (the distance between each knife is about 3 mm).

3. Roll it up from the outside to the inside to form a tube, press the necking part on the bottom, and smear white sesame seed on the surface to form a green body.

4. Put the prepared billets into the baking pan, put them into the fermentation oven for 2-3 hours, and the degree of fermentation is about 70-80%.

5. After fermentation, enter the oven (180 degrees on fire, 160 degrees on fire) to bake for about 20 minutes, and come out when the surface is hard and golden red. After the furnace rinse on the Polish, cooling is the finished product.

[Characteristics]: it is golden red in color, soft in texture, sweet in taste and rich in bean paste flavor.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dou Sha Juan