Coarse bean bag
By VicentaLakin
Recipe Recommendations
- fine cornmeal appropriate amount
- white flour appropriate amount
- Red bean paste stuffing appropriate amount
- honey beans a little
- raisins a little
- yeast a little
- white sugar a little
- sweet fragrance
- steamed
- half an hour
- ordinary
Steps for Coarse bean bag
1
The corn face is first boiled with hot water, the yeast is opened with a little warm water, the white face is evenly mixed with a little white sugar, the yeast water is mixed with chopsticks first into the white face, then the proper amount of water is mixed into the face, then the corn and the white face are covered with smooth surfaces, and the film is protected. Put it in a warm place, and it's twice as big。
2
Take out the noodles, retrench the exhausts, sort out the growth strips, round down the submerges, and cut them into balanced agents。
3
The noodles are flattened and then turned into skins (e.g. large, thin, small, thick)。
4
Put raisins, honey beans, red bean sand in the bowl, and mix it evenly。
5
Take a skin and put it in a proper amount of material。
6
It's closed in the bag。
7
Packed soybean sandbags, with mouths down to the panel, organized in circular form, covered with film, and hair for 10 minutes。
8
It's cool, it's ticking, it's evaporated for 15 minutes, it's off, it's off, it's off, it's out。
9
Steam bean sandbags, soft and sweetCoarse bean bag Make Tips
1. Since both bean and raisin are sweet, sugar is not present in red bean sand and sugar intake is controlled to the benefit of health. 2 The corn paste is burned with hot water so that the body can absorb, digest and taste。