Red Bean Cake(hong dou gao )

Red Bean Cake

Introduction:

"I've made glutinous rice snacks several times before. It's delicious, but it's too hard to clean up the plates after finishing. So, although my husband likes it very much, I'm still reluctant to do it. Recently, I learned a trick on the Internet, which is to steam the dry glutinous rice flour first to increase its water absorption, and then add Chengfen. Try it today, it's not sticky. The red bean cake tastes good, my husband said. It's a bit like Shanghai tiaotou cake. Next time you make a stuffing, it will be better. "

Production steps:

Step 1: put the dried glutinous rice flour into a container, cover it with plastic wrap, and steam it in a pot in cold water for 30 minutes.

Step 2: clean the red beans, put them into the electric pressure cooker, add clean water, no more than the height of red beans. Add sugar at the same time. Press the beans button in the electric pressure cooker and cook for about half an hour. Wait until the hot gas in the pot is discharged and then boil.

Step 3: after boiling, the red beans are soft and rotten, and there is no water in the pot.

Step 4: put the cooled red beans into the blender, and add an appropriate amount of cold water.

Step 5: stir the red bean paste to the state shown in the figure.

Step 6: Boil the bean paste into a thick shape with a small fire.

Step 7: mix the steamed glutinous rice flour, Chengfen and red bean paste, and knead them into a soft and non stick dough. Finally, add a little oil and knead well.

Step 8: press out the shape with the mold and put it into the oiled plate.

Step 9: steam in cold water for 15 minutes.

Materials required:

Glutinous rice flour: 120g

Chengfen: 50g (wheat starch)

Red beans: 150g

Water: moderate

Sugar: right amount

Edible oil: right amount

Precautions: 1. When steaming glutinous rice flour, cover the container with fresh-keeping film to prevent the steam from changing into water dripping in the flour. Stick a toothpick on the plastic wrap. 2. When cooking beans, put a little more sugar, because you need to add glutinous rice flour and Chengfen. If you add less sugar, you can also add more when you boil the bean paste. 3. Don't boil the bean paste too dry, otherwise you can't knead it into a ball. If it's too dry, you can dilute it with water when kneading the dough. 4. If you use the finished bean paste, pay attention to the water content and sweetness, and add water and sugar as appropriate. 5. This method is also suitable for mung bean. Note: because I use the ready-made bean paste, the photo of bean paste in the step is taken before. The purpose of posting here is to let you have a complete understanding of the detailed process.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Dou Gao