Northeast sticky Bean Bun

Northeast sticky Bean Bun

Introduction:

"Northeast sticky Doubao" is also called "niandoubao". As the name suggests, it is the new year's cake. Especially for the farmers, in the past, it used to be a big event in the countryside. Adults and children went to battle together. Now that the living standard of farmers has improved and there is more food to eat, sticky bean bags are not rare on the dining table. On the contrary, people in the city are more and more partial to this mouthful. Nowadays, sticky bean bags are all over the street all year round, yellow, black, white, beautifully packaged and dazzling. The appearance of most bean buns is the same, the key to eat depends on the taste, steamed, fried with oil, golden delicious, dipped in sugar to eat, sweet glutinous. The Northeast sticky bean buns are mostly made of yellow rice flour and filled with cowpea, red bean or mung bean. I bought bagged bean paste stuffing lazily. I didn't have yellow rice noodles at home, so I mixed corn flour and glutinous rice flour instead. It tasted good. There are perilla leaves, corn leaves, sorghum leaves and cabbage leaves on the bottom of the bean bag. In autumn, wash the corn leaves and dry them in bundles for standby. The corn leaf mats are dry and don't stick to the bean bags. Once you pull the bean bags, they will fall into the bowl. The leaves of Perilla frutescens and Chinese cabbage are relatively thin. Once steamed, they are integrated with the bean curd. It's not easy to uncover. They can be eaten together with the bean curd. "

Production steps:

Materials required:

Glutinous rice flour: 100g

Corn flour: 100g

Cabbage leaves: moderate

Bean paste filling: appropriate amount

Yeast: 1 teaspoon

Warm water: 150g

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sweet