Sweet Tanabata: red bean cake

Sweet Tanabata: red bean cake

Introduction:

Today is Tanabata, Chinese Valentine's day. Miaomi wishes everyone who has a lover will get married, and no lover's dream will come true. This time, we have prepared two kinds of bean stuffing, and the production method is the same, including lotus paste stuffing, kidney bean stuffing and Matcha stuffing. They can all be made in this way. Matcha stuffing is to add an appropriate amount of Matcha powder into the prepared kidney bean stuffing Oh ~ ~ the Mid Autumn Festival is coming. I'm sure I can use it. "

Production steps:

Step 1: two kinds of beans, weighing, washing clean, soaking overnight, I ran a morning, afternoon do, it can be. (in the picture, I only took a picture of red beans. In order to save time, when I took the picture, the green beans were already cooked in the pot. (HA HA)

Step 2: mung bean does not have the unique bitter taste of red bean, so when dealing with red bean, it is relatively troublesome. Take the soaked red bean, remove the water, rinse it several times, and then add twice the water of red bean. Bring to a boil over high heat for 2 minutes, turn off the heat, remove water, rinse and put into the pot. Cook until the red beans are well done. In order to save trouble, after blanching, I put it in the pressure cooker for 30 minutes. Mung beans are easy to make. Directly add the soaked beans and water into the pot and cook them. I'm used to putting two handfuls of rock sugar when cooking, which will taste better.

Step 3: use the cooking machine to smash the cooked beans. When beating, put the beans into the cooking cup and add a little boiling water. Don't add too much water. It's not easy to dry when frying. Put the beaten beans into the frying pan and keep stirring until the water is dry. When frying, add appropriate amount of sugar and edible oil in three times. After the oil and sugar are fully absorbed each time, add the next time

Step 4: fried red beans and mung bean stuffing, must fry very dry, otherwise can't make pastry oh~

Step 5: oilskin flour: Flour 400g, maltose 26G, corn oil 87g, salt 1 teaspoon, boiling water 227g. Mix all materials except water into the container. Add boiling water, rinse maltose and oil, stir into flocculent with chopsticks, when not hot, mix the flour mixture well. Pastry: mix 300g flour and 150g corn oil into dough, and let the two kinds of dough stand at room temperature for 30 minutes. Prepare all the fillings and dough

Step 6: divide the water oil skin and pastry into equal parts. The water oil skin is slightly larger than the pastry,

Step 7: flatten the water oil skin, put in the pastry, and wrap the pastry into the water oil skin.

Step 8: flatten the dough with the end down and roll it into an oval shape,

Step 9: rolling good dough

Step 10: roll up the dough from one end

Step 11: after flattening and rolling, repeat this step three times.

Step 12: roll the dough into a circle,

Step 13: put in the filling. If you wrap it up and close it down, you can give full play to your imagination according to your liking. If you wrap all kinds of patterns, you can never leave their origin. As long as you make dough according to the method, you can give full play to your imagination~~~

Step 14: do a good job, brush the right amount of egg liquid, put it into the preheated 180 degrees, middle layer of the oven, heat up and down for about 25 minutes.

Step 15: it's better to eat the pastry the next day. Give full play to the oil in your heart, and the taste will be more delicate.

Step 16: green skin and red skin are made by adding appropriate amount of Matcha powder and Monascus powder into the kneaded dough. In order to meet the needs of the scene, I made some crispy pastries. The prepared pastry is a bit like a rose?? Hahaha ~ ~ when the pastry is rolled for the last time, the rolled dough is cut from the middle, and the lines inside are delicate and outward. Just flatten the two dough and roll them flat before stuffing~~

Step 17: enjoy a sweet meal~~~

Materials required:

Mung bean: 250g

Sugar: right amount

Common flour: 400g + 300g

Corn oil: 87g + 150g

Boiling water: 228g

Red bean: 300g

Water: moderate

Maltose: 26G

Salt: a little

Note: 1. Bean stuffing must be stir fried very dry before it can be used as stuffing. 2. Because I want to do more for grandma, I'm going to do more this time. You can reduce it in proportion.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor