Pinto cake
Overview
PintoBean, also known as kidney bean, is named after its shape like a human kidney and its whole body is covered with red meridians. Its nutritional value can be found by searching on Baidu, so I won’t go into details here. It is larger in volume than eyebrow beans and red beans, but it feels that the taste it brings is lighter. Foreigners like to add some ham or bacon to make soup. The author tried to use it to make cakes. Firstly, it makes the snacks unique. Secondly, the pinto beans are relatively large and have a pinky feel when cut. In short, it is just a toss-up.
Tags
Ingredients
Steps
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Soak the pinto beans overnight, then wash them, add 1/4 cup of water and 2 tablespoons of sugar, stir a few times, put it in a pressure cooker, steam for 20 minutes, let cool and set aside.
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Place a large bowl, add 200 grams of flour, 3 tablespoons of sugar, 1 large egg, 5 tablespoons of milk, 1/2 teaspoon of yeast, and 3 tablespoons of lard. Knead into a dough, cover with film, and place in a warm environment to rise for 60 minutes.
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After the time is up, place it on the chopping board, knead the dough to remove air bubbles, then cover it with film and let the dough rest for 10 minutes.
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Then round the dough and roll it into a rectangular shape.
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Spread pinto beans on the dough about 2/3 of the area of the dough, leaving 1/3 empty.
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Fold the empty side up.
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Then roll the dough over to form three layers.
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Then roll it out flat to a thickness of about 8~10 mm.
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Fold again into three layers.
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Then roll it into a square or rectangle, about 8~10 mm thick.
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Cut the dough into long squares or cubes of your own size, usually 3 centimeters long and wide.
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Put it in the pan and let it sit for 30 minutes. When the time is up, turn on a low heat and turn it over frequently when frying. Fry both sides until they turn tiger skin color. Enjoy!
