Dried red bean pie

1

By the way, let's talk about how to make red bean stuffing. Wash the red beans first, put them in clear water and start cooking.

2

Change the heat to a low level after the fire is boiled, and it will be ready in an hour and a half. Drain the water after it is all soft. If you find it troublesome, go directly to the pressure cooker. I boiled this dry twice (because I forgot.) So please be careful and remember to put more water in. The fire must not be too strong.

3

Then use your handy tool to break all the beans. I can't make it as delicate as it is sold. But I can eat at home like this. Add sugar and can also be used to wrap glutinous rice balls and make fried cakes. Clean and secure. Not bad!

4

Mix the sugar and butter first, then add the egg liquid. Then bean filling and flour

5

Start shaping: Lay the dough into thin slices of about 15 centimeters and make it into the shape you like.

6

Books generally require shaping them into long strips, wrapping them, and placing them in the refrigerator for 1 hour until frozen hard.

7

It only requires this so that the finished product will have a beautiful shape. For me. It's unnecessary. So I'm more casual. Be as you like. See, isn't this okay?

I made these cookies in the middle of making bagels. Since the first rise of the bread takes an hour, rather than just sitting and waiting, it's better to do something else. One hour is enough time to make and bake a whole batch. Plus, with the intermediate proofing and the second fermentation, if your oven is big enough and you don't mind the shape, all the cookies can be ready to come out of the oven. It's a bit tiring, sure, but that's how I always do it. It's so satisfying to see two finished products at once! By the way, I should mention that the red bean filling wasn't made today. I made it last night while I was on the computer. You can also soak the beans the night before and cook them in the morning, which makes them easier to soften.