Coarse beans
By VicentaLakin
The other day, Mom and Dad ate the Sieber Noodles Village. My two-faced coarse bean bag is only a fortress in the mountains。
Recipe Recommendations
- Rich and strong fans 200 grams
- cornmeal 150 grams
- adzuki bean appropriate amount
- yeast 3 grams
- brown sugar appropriate amount
- white sugar appropriate amount
Steps for Coarse beans
1
Red bean bubbles a few hours early
2
High pressure pot with water, about 25 minutes
3
It's open and boiled for about 20 minutes
4
About this
5
Two sides mixed, fermented, room temperature around three hours in spring and autumn
6
When it's ready, it splits into a few little agents
7
Put your hands on it
8
Put a spoonful of bean pie
9
Press with your finger or spoon
10
When you're done, you can add a little more
11
It's coming together like a caterpillar
12
Shut up
13
Round
14
The steambox is in the wet box。
15
The fire evaporates for about 25 minutes, shuts down, and in three to five minutes it will be out。
16
Bean buns mixed with corn paste are easier to "do" than white bean buns
17
It's nice to have some milk if you don't have enough red sugar。