Chinese Food

Introduction

Snow-Clad Bean Paste, also known as Xueyi Dousha in Chinese, is a traditional dessert hailing from Northeast China. This exquisite dish is characterized by its delicate appearance, resembling a snowball, and its soft, sweet taste. The main ingredients include bean paste, usually made from adzuki beans or red beans, and egg whites, which are meticulously whipped to create a light and fluffy texture. The result is a dessert that is both visually appealing and a delight to the palate.

In this article, we will delve into the step-by-step process of making Snow-Clad Bean Paste. From preparing the bean paste to whipping the egg whites and finally shaping and frying the dessert, we will cover every detail to ensure you can recreate this traditional delicacy at home.

Ingredients

Before we begin, let’s list down the ingredients you’ll need:

1. Bean Paste: 200 grams (you can use store-bought or homemade bean paste)
2. Egg Whites: 4 large eggs (separated, with only the whites used)
3. Sugar: 50 grams (for sweetening the bean paste and whipping the egg whites)
4. Cornstarch: 2 tablespoons (for dusting the bean paste balls)
5. Vegetable Oil: for frying (about 1 cup)

Equipment

• Mixing bowls
• Whisk or electric mixer
• Spatula
• Deep frying pan or pot
• Slotted spoon
• Paper towels or a clean kitchen towel for draining excess oil
• Piping bag or small spoon for shaping the bean paste

Step-by-Step Instructions

Preparing the Bean Paste

If you are using homemade bean paste, you’ll need to cook and mash the beans first. Here’s a brief guide:

• Soak the adzuki beans or red beans in water overnight.
• Drain and rinse the beans.
• Cook the beans in fresh water until tender. This may take around 1-2 hours depending on the bean type and cooking method (stovetop or pressure cooker).
• Drain the cooked beans and mash them using a potato masher or blender until smooth.
• Add sugar to taste and mix well. If the bean paste is too runny, you can cook it further on low heat until it reaches a thicker consistency.

For store-bought bean paste, simply open the package and set aside the desired amount.

Whipping the Egg Whites

• Separate the egg whites from the yolks carefully. Ensure no yolk gets into the whites, as this can affect the whipping process.
• Place the egg whites in a clean, dry mixing bowl.
• Add a pinch of salt (optional) and start whipping the egg whites using a whisk or an electric mixer.
• Gradually add the sugar, a little at a time, while continuing to whip. This will help stabilize the egg whites and create a smoother texture.
• Continue whipping until the egg whites form stiff peaks. This means that when you lift the whisk or beater, the egg white mixture should hold its shape in a peak that doesn’t collapse.

Preparing the Bean Paste Balls

• Take the prepared bean paste and divide it into small portions, each weighing around 10-15 grams.
• Roll each portion into a smooth ball.
• Dust each ball lightly with cornstarch. This will help the bean paste stick to the egg white mixture and prevent it from becoming too sticky.

Combining Bean Paste and Egg Whites

• Using a piping bag or a small spoon, take some of the whipped egg white and create a small nest on a piece of parchment paper or a clean plate.
• Place a bean paste ball in the center of the egg white nest.
• Carefully spoon or pipe more egg white around the bean paste ball, gently covering it completely. Use your fingers or a spatula to smooth out any lumps or uneven areas.
• Repeat this process with the remaining bean paste balls and egg white mixture.

Shaping the Snow-Clad Bean Paste

• Once all the bean paste balls are covered in egg white, gently reshape them into smooth, round snowballs using your hands. Be careful not to press too hard, as you want to maintain the light and fluffy texture.
• If any cracks form, you can patch them up with a bit more egg white.

Frying the Snow-Clad Bean Paste

• Heat the vegetable oil in a deep frying pan or pot until it reaches around 150°C (300°F). You can test the oil’s readiness by dropping a small piece of bread into it; it should turn golden brown in about 30 seconds.
• Carefully place a few snow-clad bean paste balls into the hot oil using a slotted spoon. Avoid overcrowding the pan, as this will lower the oil temperature and affect the frying process.
• Fry the balls until they are golden brown and crispy on the outside. This should take around 2-3 minutes.
• Use the slotted spoon to remove the fried balls from the oil and let them drain on paper towels or a clean kitchen towel to remove excess oil.

Serving the Snow-Clad Bean Paste

• Once all the snow-clad bean paste balls are fried, they are ready to serve.
• You can garnish them with a sprinkle of powdered sugar or a drizzle of honey for added sweetness and presentation.
• Serve immediately while hot for the best texture and flavor.

Tips and Tricks

• Ensure all equipment is clean and dry to avoid any contamination that could affect the whipping of the egg whites.
• When whipping the egg whites, avoid over-mixing, as this can cause them to become grainy.
• Dusting the bean paste balls with cornstarch helps them to stick to the egg white mixture and prevents them from becoming too sticky.
• Frying at the correct temperature is crucial. Too high a temperature will cause the outside to burn before the inside is cooked, while too low a temperature will result in greasy dessert.
• Serve the Snow-Clad Bean Paste immediately after frying to enjoy its light and fluffy texture.

Conclusion

Making Snow-Clad Bean Paste may seem like a daunting task, but with careful preparation and attention to detail, you can recreate this traditional Northeast Chinese dessert at home. The combination of sweet bean paste and fluffy egg white creates a delightful contrast in texture and flavor, making this dessert a true delight for the senses. Whether you are serving it at a family gathering or simply enjoying it as a treat for yourself, Snow-Clad Bean Paste is sure to impress. Happy cooking!