Homemade quick dessert "crispy red bean paste"(zi zhi kuai jie tian pin cui pi hong dou sha )

Homemade quick dessert "crispy red bean paste"

Introduction:

"When entertaining guests at home, we often need to make a dessert. Only in this way can we make a table more perfect, including grilling, steaming, stewing, stewing, frying, frying, cooking and frying, sweet and salty, meat and vegetables, and the main and auxiliary combination. The production of desserts can be simple or complex. Today, we make the simplest dessert, "crispy red bean paste". To make this dessert, use the bag "red bean paste" purchased from the supermarket. The red bean paste purchased is generally thin. If you want to make stuffing after buying it back, you should fry it again according to your own needs. The method is, when frying each kilogram of red bean paste, put no less than 80 grams of lard, peanut oil or salad oil in the pot, and boil it slowly over low heat. You can control the thinness and thickness by yourself. In this way, the fried red bean paste will be very red and bright. If you need to be dry and thick, you can consume 80% of the water. For example, to make fried cake or bean paste bag, it is necessary to stir fry it, otherwise it is easy to expose the stuffing when it is too thin. Making "crispy red bean paste" is to put the slightly dried bean paste stuffing into a plate, pat it with a scraper, smooth it, rub the ball or cut it into strips after cooling. If you are not sure for the first time, you can add a little glutinous rice flour when frying the bean paste, so that the stuffing will not be exposed when frying. The specific measures are as follows; "

Production steps:

Step 1: mix the flour and starch, add salt and baking powder, mix well.

Step 2: add 15 grams of salad oil.

Step 3: use clear water to synthesize the batter. The batter should be slightly thicker.

Step 4: then dip the bean paste into the paste.

Step 5: fry in 70% hot oil pan.

Step 6: set the skin and fry it crisp, then take out the code disk.

Materials required:

Bean paste bar: 300g

Flour: 100g

Corn starch: 40g

Salad oil: 15g

Salt: 2G

Baking powder: 3 G

Water: 300ml

Cooking oil: proper amount

Note: characteristics of desserts: crispy skin, soft filling, simple production and sweet taste. Warm tips: 1. The stuffing should be fried in advance, and then set in the plate. 2. This dessert can be made by rubbing balls or cutting into strips according to your preference. 3. When frying, the oil temperature should not be too low, the best oil temperature is 70% heat, detection of oil temperature can drop a drop of batter, batter can immediately float out of the oil surface, proving that the oil temperature is appropriate.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Zi Zhi Kuai Jie Tian Pin Cui Pi Hong Dou Sha