How to make sticky bean buns with glutinous rice noodles? If you want to talk about the classic way of making sticky bean buns, you must learn the Northeast way. Although you use glutinous rice noodles, you still have to go through the fermentation process. Take a look at the classic way of northeast old people.
Glutinous rice flour, red kidney beans, sugar, salt, corn flour
practice
1. Put red kidney beans and water in the refrigerator overnight, add more than four times of water, boil over high heat, boil over low heat for about one and a half hours.
2. When the red kidney beans are soft and rotten, if there is still water in the pot, pour it out, add enough soft sugar, continue to boil the water, then put a small spoon of salt, stir in one direction until the beans are soft and rotten, and the bottom of the pot becomes dry.
3. Mix the corn flour and glutinous rice flour in the ratio of 1:1, dilute the yeast with warm water, pour a little into the flour, pour on one side and use chopsticks to mix evenly, until the dough can be bonded but not sticky. How to make noodles with sticky bean buns in Northeast China
4. Flatten the dough by hand, cover with plastic wrap and ferment in a warm place for two hours.
5. Pull a small piece of dough and flatten it in the palm, put in a small piece of bean stuffing, hold the dough with one hand, and slowly push the dough upward with the thumb and index finger until it is closed.
6. Close the dough down, turn the dough round with both hands, boil the water in the pan, put in the wrapped sticky bean buns and steam for about 15 minutes. Don't use too much fire and steam for too long, otherwise sticky bean buns will crack easily.
Sihai cuisine tips: the practice of this northeast sticky bean bag is very simple after learning. The ratio of authentic sticky bean bag, glutinous rice flour and corn flour is 1:1. I like to eat sticky bean bag, which is generally 1.5:1.