Layered bean paste -- thousand layer bean paste pie(dou sha fen ceng qian ceng dou sha xian bing )

Layered bean paste -- thousand layer bean paste pie

Introduction:

"The practice of this cake comes from my childhood memory. When I was a primary school student, I saw a vivid description of this kind of cake in an article. At that time, I was really greedy. After so many years, with the only memory, I can copy it. Some of the details are not clear, plus my own play. If anyone knows the authentic practice of this kind of cake, I hope it can be separated Enjoy it. I think it should be made of glutinous rice flour, but I just wrapped dumplings yesterday. Glutinous rice flour is sticky and easy to crack. I think flour is easier to use. "

Production steps:

Step 1: half bowl of flour

Step 2: slowly pour in warm water and stir while pouring

Step 3: until flocculent

Step 4: knead into a smooth dough

Step 5: Sprinkle dry powder on the chopping board and knead the flour into strips

Step 6: get the right dosage

Step 7: roll the preparation into long strips

Step 8: spread red bean paste, not too much

Step 9: gently roll up the dough

Step 10: erect the rolled dough

Step 11: press flat with the palm of your hand

Step 12: roll out, continue to step 8, 9, 10 and 11 three to four times

Step 13: rolling a good pie

Step 14: pour some oil into the pan

Step 15: put the pie into the pot and fry it slowly over low heat

Step 16: turn over and fry the other side

Step 17: cook well in turn

Step 18: look, bite a product, layers of crispy layers of bean paste

Materials required:

Flour: right amount

Red bean paste: right amount

Note: less bean paste should be put every time, and it's better not to roll it out

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet

Chinese PinYin : Dou Sha Fen Ceng Qian Ceng Dou Sha Xian Bing