Black gallons of pea cake
By VicentaLakin
Peascake is a very local food and a traditional snack. Often sold on the streets, traditional pea cakes are usually made of peas with flour, and they are not fermented, but because of the indigestion of beans, my pea cakes are added to yeast powder, add to the fermentation process, and add some black gallons to improve the taste. Not only does the pea cake still taste like peas, but it is also fermented and softly digested, even for the elderly. Peas are rich in lysine that is not available in other grains, which is unique, and pea nutrition, combined with therapeutic effects, is a very healthy diet, but it is rare for everyone to eat it, and it is very good for peas, and it's very good for peas, which today are healthy and delicious and tastes very good. Like family, try it。
Recipe Recommendations
- peeled pea kernels 150g
- flour appropriate amount
- yeast powder 3g
- white sugar appropriate amount
- blackcurrant appropriate amount
Steps for Black gallons of pea cake
1
The skinless peas are not the ones who can't, but they're the ones who can't. Take a close-up and look a little more clearly, not soybeans。
2
At least 10 hours in advance, water is immersed, and if local temperatures are high, water is exchanged midway. I usually do it the first night, the next day。
3
Put the beans in full bubble, use the nails to strangle the state easily and pour the water down
4
Add a proper amount of flour and a yeast
5
It's evenly mixed, with powder on every bean, and white sugar is added at this time
6
The beans are wet, and if the flour is dry, you can add a little water. But don't add more. It's good for the beans。
7
Put it in for about an hour, make the bean noodles ferment. In winter, the fermentation time is extended
8
The fermented beans are put in the molds, which are covered with black gallons of dry and evaporated in a cage for 40 minutes。
9
Steamed pea cakes, dry and dry
10
Take a look at the grains, the grains of beans, the flour, the fermentation, they're more digestive