Finger bean paste steamed cake(han guo hua yang gao dian shou zhi dou xian zheng gao )

Finger bean paste steamed cake

Introduction:

"There are many soybeans at both ends of finger bean paste steamed cake, which tastes light and contains a lot of fragrance. It is made by kneading and kneading for many times to produce sticky dough, putting all kinds of beans into it, and then holding it into a lovely finger shape. In South Korea, it is a very common snack cake, which is characterized by more food but not greasy. It is very popular with children and the elderly. "

Production steps:

Step 1: soak all kinds of beans in advance until they are swollen, and then cook them in a pot.

Step 2: divide the japonica rice flour into three parts, add purple potato flour, sweet potato flour, green tea flour and white sugar respectively, and mix evenly.

Step 3: drain the boiled beans (don't peel them).

Step 4: add a little water to each rice noodle.

Step 5: knead thoroughly to form a sticky dough.

Step 6: add some cooked beans and knead them well.

Step 7: make all kinds of dough separately.

Step 8: take a small piece of dough and hold it by hand.

Step 9: leave the shape of your fingers on top of the dough.

Step 10: put the dough into the steamer.

Step 11: cover with dry cotton cloth and steam for 20-25 minutes.

Step 12: to prevent conglutination of steamed cake, brush some oil on the surface.

Materials required:

Japonica rice flour: 300g

Black beans: 30g

Red beans: 30g

Red bean: 30g

Boiled water: 150 ml

Purple potato flour: 5g

Green tea powder: 5g

Sweet potato flour: 5g

Sugar: 45g

Sesame oil: appropriate amount

Note: japonica rice flour is a kind of sticky rice flour, but it needs to be kneaded or patted for many times to be sticky, so when adding boiling water, it needs to be kneaded and mixed for many times to make it sticky. The amount of boiling water can be determined by the amount of water absorbed by the rice flour. When you add it, you need to add a little bit. The flour can be mixed into a ball. Beans can be soaked in the evening, and they will be cooked soon when they are cooked. Don't boil the skin of the beans, but try it. When the beans are cooked, turn off the heat, and then drain the water for standby. Don't rub the beans and dough hard when they are mixed, just knead and mix them gently, so as not to break the skin. The color of steamed cake is also optional. You can add any color you like.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Han Guo Hua Yang Gao Dian Shou Zhi Dou Xian Zheng Gao