bean paste roll
All-purpose flour 400g | Fresh yeast 10 grams |
Pumpkin puree 200 grams | Lard 1 scoop |
Salt 3 grams | Homemade red bean paste 560g |
Step 1
Here’s a picture of the finished product firstStep 2
Put all the ingredients except red bean paste into the mixing bucketStep 3
Stir into a smooth dough and leave to rise in a warm place until doubled in sizeStep 4
The current room temperature in Guangzhou is about 30 degrees, and fermentation takes about 50 minutes.Step 5
Knead and deflate the dough, then roll it into long strips, cut into uniform pieces, and flatten.Step 6
When the dough is rising, divide the bean paste into 40 grams and shape into balls.Step 7
Put the bean paste filling in the middle of the doughStep 8
Pinch the mouth tightlyStep 9
flattenStep 10
Use a rolling pin to roll it into a shape of beef tongueStep 11
Overlap itStep 12
Use a scraper to make 4 cuts without cutting them offStep 13
Twist each strip several times in one direction.Step 14
Roll up from the uncut side to the cut sideStep 15
Put it in a steamer for 10 minutes, bring to a boil over low heat and steam for 10 minutes, simmer for 3 minutes and then uncover the pot.Step 16
The freshly baked bean paste rolls are so delicious. If you can't finish them, seal them in a food bag and store them in the freezer. Bean Paste Rolls Cooking Tips