Improved red bean cake(gai liang ban hong dou gao )

Improved red bean cake

Introduction:

"The world is constantly advancing, mankind is constantly improving, cooking is constantly improving, recipes are constantly evolving As a responsible "cook" (quoted because I don't think I'm qualified as a cook), I have to have a critical attitude towards my cooking. If I find any shortcomings, I have to study them carefully and correct them in time. The red bean cake made last time, in order to achieve the purpose of not sticking to the hands when making, the dough was made dry, resulting in the red bean cake will be hard when it is cold. In order to improve the taste, I recently made a new attempt. The raw materials remain unchanged, and the proportion and method of production are changed. The finished product is still not sticky when it is made, but it is very soft. The taste of the next day remains unchanged, even if it is stored in the refrigerator for a short time, it will not become hard. Yesterday, I specially gave it to my mother. She thought it was very good, soft and suitable for the elderly with bad teeth. But because it's made of glutinous rice flour, it's always a little sticky. Uncles and aunts with dentures should be careful when they eat it. "

Production steps:

Step 1: mix glutinous rice flour and sugar, pour in water and knead well. The boiling water on the Chengfen hot, and then knead into the glutinous rice ball.

Step 2: add corn oil and knead the dough until smooth.

Step 3: take 150 grams of red bean paste.

Step 4: knead red bean paste and glutinous rice dough together, and pay attention not to have bean paste particles.

Step 5: press out the mold and place it on the plate with a thin layer of oil.

Step 6: steam in cold water for 15 minutes.

Materials required:

Glutinous rice flour: 75g

Red bean paste: 150g

Chengfen: 20g

Water: 60g

Boiled water: 20g

Corn oil: 5g

Sugar: 15g

Note: 1. The water consumption should be adjusted according to the water content of the red bean paste. If the red bean paste is very dry, the water in the glutinous rice dough should be increased appropriately. 2. Red bean cake can be made transparent by washing with Chengfen, but the boiling water should not be used too much, and the ratio of Chengfen and Hongdou cake should be 1:1. Otherwise out of the Chengfen sticky, it is difficult to end (have been taught). 3. Please adjust the amount of sugar according to the sweetness and taste of red bean paste. 4. Glutinous rice products should be prepared and eaten as soon as possible, which will inevitably affect the taste and taste after being stored for a long time. Please finish eating in two days. It can't be said that the practice this time is perfect, but it has made great progress. I will continue to study the heart, and constantly improve.

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: sweet

Chinese PinYin : Gai Liang Ban Hong Dou Gao