Beijing Cream Puff (Beijing Cream Puff)

About Beijing Cream Puff

Beijing cuisine has a long history, and butter pancakes are one of its representative dishes. The ingredients are carefully selected, the workmanship is fine, and the taste is salty and fresh. There are various ways to bake, boil, fry and explode, fully embodying the cooking wisdom of Beijing cuisine.

Ingredients

• 200g glutinous rice flour
• 100g red bean paste
• Appropriate amount of cooking oil
• Appropriate amount of salt
• 1 tablespoon soy sauce
• Appropriate amount of green onion, ginger, garlic
• 1 spoon cooking wine

Preparation Steps

1. 1. Wash and cut the glutinous rice flour into cubes, and dip in dry starch or batter
2. 2. Pour a large amount of oil into the pot and heat it to 60% over medium heat (dense bubbles will appear when you insert chopsticks)
3. 3. Add glutinous rice flour and fry until light brown, remove and drain.
4. 4. Increase the oil temperature to 80% heat and fry again until golden and crispy.
5. 5. Remove and drain the oil, sprinkle with salt, soy sauce and cooking wine and serve

Cultural Notes

Beijing Cream Puff is one of the classic representatives of Beijing cuisine, carrying rich regional food culture and cooking wisdom.