The secret of sticky bean buns is shiny and sticky, keep in mind that 5 points do not collapse or disperse, and novices succeed at one time

【Red bean and date sticky bean bun】

Ingredients: 150 grams of red beans, 150 grams of red kidney beans, 20 dates, 150 grams of white sugar, 100 grams of glutinous rice flour + appropriate amount, 400 ml of boiled beans and water

Make:

1. Red beans and red kidney beans need to be soaked in advance until they are completely soaked, so that they are easier to cook, if you use a pressure cooker, you can not soak, but after soaking, you will find that they are cooked more thoroughly, so that the beans will not come back to life after cooling.

The specific time to soak the beans depends on the ambient temperature and the variety of beans, and the time is 6-24 hours.

2. Clean the soaked beans, put them in the inner tank of the electric pressure cooker, pour water over the beans, about 400ml (don't put too much water, this amount of water is often done experience), you can also put orange peel, orange peel can not only enhance the flavor, but also effectively remove the smell of beans.

3. Because the water is not much, it is best to pressurize it twice, so that it is heated evenly. The first time to press for 12 minutes, open the lid after decompression, put 150 grams of sugar, and then gently turn it up and down, cover the lid and pressurize for another 5-10 minutes. Boiling in this way is also the cooking method of honey red beans.

3. When boiling the beans, remove the core of the dates and cut them into small granules.

4. Put the boiled beans into a large bowl, add the chopped dates just cut, and then add glutinous rice flour, mix into this situation, it looks loose, grab it and hold it in the palm of your hand, it can stick together.

Highlights:

Glutinous rice flour should be added many times, as long as the ingredients can be glued together, the ratio of boiled beans and glutinous rice flour should be grasped, generally speaking, glutinous rice flour is one-tenth of the boiled beans (basically without water).

If you add too much glutinous rice flour, it will not form a ball, and it will be scattered if it is barely formed into a ball and steamed in the pot, so it will not be sticky and glutinous. If the glutinous rice flour is less, it will not stick together, and it will fall apart, and of course there is no sticky taste; If the pinched balls are not dry enough, the steamed bean buns will easily collapse.

5. Roll the mixture into a round ball of uniform size, about 50 grams each, and roll it in the glutinous rice flour to make the surface evenly stick to the glutinous rice flour.

Highlights:

If the balls are too dry, they should be moistened with some water, otherwise the glutinous rice flour will not be able to stick to it, and it will not be able to form a crystal clear shell. You can also roll the glutinous rice flour twice, after rolling the flour for the first time, dip the ball in clean water, and then put it in the glutinous rice flour to roll it, so that the surface is evenly glued to the glutinous rice flour, and the crystal effect is better. But if the glutinous rice flour is rolled too thick, it will also not form a crystal clear shell, and it will become a traditional sticky bean bun.

6. Do everything in turn. Place the sticky bean buns wrapped in glutinous rice flour on the oiled paper (put the oiled paper on the sticky bean packets to avoid sticking to the grate), leaving gaps between them to prevent sticking.

7. Boil, boil the water, steam for about 15 minutes, and the sweet and soft sticky bean buns are ready.

Tips:

1. The key to sticky bean buns is to add glutinous rice flour. Glutinous rice flour should be added in small quantities many times, as long as the ingredients can be glued together, and the ratio of boiled beans (basically without soup) to glutinous rice flour is 10:1.

2. If you add too much glutinous rice flour, it will not form a ball, loose and non-sticky, at this time, you can add a little red bean soup to adjust it appropriately; If the glutinous rice flour is added less, it can't stick together, and naturally there is no sticky taste.

3. The key to the translucency of sticky bean buns is to evenly roll a thin layer of glutinous rice flour on the surface of the ball. If the balls are too dry, they should be moistened with some water, otherwise the glutinous rice flour will not be able to stick to it and form a crystal clear shell.

4. Or twice wrap the flour, dip the ball in clean water after rolling the flour for the first time, and roll the glutinous rice flour again, the crystal clear effect is better.

5. If the glutinous rice flour is rolled too thick, it will not form a crystal clear shell, and it will become a traditional sticky bean bun.