Bean paste pie
By HalDouglas
A few days ago, when I was making steamed buns, I wanted to have thin skin and sufficient filling. As a result, I rolled out the skin thin and made it look like Xiaolongbao. Well, I simply went to the whole pie, wrapped it in a lot of filling, and ate it to my heart.
Recipe Recommendations
- flour appropriate amount
- bean paste appropriate amount
- sweetening
- fried
- half an hour
- ordinary
Steps for Bean paste pie
1
Half basin of flour
2
Slowly pour in appropriate amount of warm water and stir while pouring
3
until the surface becomes flocculent
4
Knead into a smooth dough and soak for 30 minutes
5
Sprinkle dry powder on the chopping board and knead the dough into a long strip
6
Divide into appropriate sized doses
7
Roll it into a dough sheet the size of a dumpling skin
8
Add the bean paste filling
9
Seal your mouth like a steamed bun
10
Close your mouth down and press it flat with your palm
11
Pour a little oil into the rice cooker
12
Put the wrapped pie in
13
Press the rice button, and I choose fast cooking
14
After a few minutes, you will jump to turn off/keep warm, turn the cake over, continue to press the rice button, jump again, and simmer for a while
15
The smoke-free version of the pie is ready