The soft-flour red bean cake is softer than the red bean cake, and it is not hard when cooled, and it is fragrant and sweet

Today I will share with you the practice of a soft-faced red bean cake, on the basis of the dough, give the dough more moisture, so that the dough becomes softer but does not lose the tendon, so it is also the secret of the red bean cake that is not hard when it is cooled, this time the filling of the red bean cake not only uses bean paste, but also uses honey red beans, both the sweetness of the red bean particles and the delicacy of the bean paste, so that the filling is more delicious, the finished red bean cake can be directly baked or fried, but the heat of frying will be higher, You can choose according to your preference, and friends who like it can try it!

【Ingredients】400g flour, 2 eggs, 15g sugar, 100ml of boiling water, 100ml of warm water, 4g of yeast, 175g of bean paste,

175g of honey red beans;

【Directions】

Add 4g of yeast and 15g of sugar to the prepared 100ml of warm water, stir well, and set aside;

400g of flour is divided into two, first use 100ml of boiling water to blanch the noodles, the blanched noodles will taste softer, and the other side uses 100ml of yeast water to mix the noodles;

After stirring well, beat in 2 eggs, then stir all the ingredients together, stir well, the stirred dough is not formed, because a lot of water is used, the dough is very soft, after stirring, put aside and let the noodles rise for 20 minutes;

After waking up, add 20g of cooking oil, knead the dough again, fold it back from the bottom to the top, at this time you will find that although the dough is still very soft, but it is formed, cover the lid and put it aside to let the dough rise for 1 hour;

Prepare the bean paste when you wake up, this time I used half of the honey red beans and half of the bean paste, it will taste good, divide it into evenly sized agents, about 35g apiece, and set aside for later use;

After the dough wakes up, the volume becomes significantly larger, we first vent the dough, because the dough is soft and easy to stick, if the exhaust wants not to stick, you can sprinkle more dry flour or smear some cooking oil on your hands;

After exhausting, cut into evenly sized dough pieces, about 9-10 pieces, and knead the dough again to vent and arrange into a circle;

After tidying up, press into a nest, put the bean paste in, tighten it with the tiger's mouth, wrap it, close the mouth down, press the pie crust flat, put it aside and let it rise again for 15 minutes;

After all the proofing is done, you can go to the pot to burn, heat the pot, brush some cooking oil, turn on low heat, put the cake in, turn the bottom surface into the shape, and burn until 2 sides are golden and you can get out of the pot;

If you press it, it will rebound, which means that this cake is very soft!

Summary of the practice of soft noodles red bean cake:

1. The dough has more water content and is softer, so pay attention to anti-sticking;

2. Adding eggs can make the dough softer and fluffier;