This pasta is made every 3 forks and 5 times in my house, it is soft and fluffy, full of bean fragrance, and it is good for breakfast

The pasta shared today is steaming out of the pot, more material than steamed buns, more textured than bean paste buns, soft and fluffy, full of bean flavor, one bite is really delicious.

This pasta has to be fermented twice, the taste is soft, the press is elastic, the middle roll is red beans, the red beans can be cooked in a casserole, the original shape of the beans is maintained, add a spoonful of sugar to taste, boiled to this extent The beans are eaten in the mouth, there is a granular feeling of the beans, and the more you chew, the more fragrant it is.

Here's how to make this pasta:

【Ingredients】300 grams of flour, 3 grams of yeast, 150 grams of water, 2 grams of salt

【Directions】

Prepare 300 grams of flour, 3 grams of yeast, 150 grams of water, and 2 grams of salt, and pour them all into the kitchen machine to form a dough, and use a bread maker to mix the dough.

Or use your diligent hands to stir these ingredients together, first mix them into a flocculent shape, and then knead them into a smooth dough.

Rise the dough until it doubles in size.

I put the dough in the microwave, select the fermentation function, and it will take 20 minutes.

After fermentation, the volume becomes significantly larger, generally to twice the original volume. The simple way is to poke a hole in the middle with your finger without retracting, indicating that the dough is ready to rise.

Now the room temperature is 20 degrees, generally use warm water and noodles, cover with plastic wrap, and ferment at room temperature for 20 minutes.

Prepare the boiled red beans. My red beans were cooked last time and frozen in the refrigerator, packaged in separate bags, and this time they can be taken out and thawed directly.

Take the dough that has just fermented to the cutting board and knead it, exhaust it first, then roll it into long strips, cut it into small pieces, and then press it flat.

Roll out a long tongue with a rolling pin.

Spread with red beans.

Roll up from one end, tighten a little, and pinch both ends tightly when rolled.

Brush the steamer with a layer of oil and put the red bean rolls in, with a gap between each red bean roll, because after the second fermentation, the red bean rolls will swell, leaving enough space.

300 grams of flour, a total of 8 red bean rolls.

Put the finished red bean rolls in the microwave, select the fermentation function, and ferment for 10 minutes. The red bean rolls become larger and lighter.

You can also put the red bean rolls on top of the steamer, cover the lid, and ferment at room temperature for 10 minutes.

Put the steamer on the steamer, steam in cold water for 20 minutes, when the time is up, turn off the heat and simmer for 5 minutes before removing the lid.

*This step can ensure that the steamed red bean rolls do not retract.

Put the red bean rolls out on a plate, the red bean rolls are soft and fluffy, elastic when pressed, and the more you chew the beans, the more fragrant they are, and the eating is really enjoyable!

Tips:

1. Wash the red beans, soak them in water overnight, pour the soaked water into the casserole on the second day, boil over high heat, cook on low heat for half an hour, see the skin cracked and then collect the juice on high heat, be careful not to burn, turn off the fire and simmer for 10 minutes, the residual temperature of the casserole will also consume water.

2. After the dough is fermented twice, the pasta will become very soft, and the steps of the second fermentation must not be missing.

3. Brush the steamer with a layer of oil, you can directly put the green blank on it, and it is convenient to take out the pasta after steaming, and it will not stick to the pan, which can reduce the trouble of washing the steamer cloth.

4. After the pasta is steamed, turn off the heat and wait for 5 minutes before uncovering the lid to ensure that the pasta does not shrink.