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How to make lotus seed paste buns
Materials for making lotus seed paste buns:

1000 grams of flour, 150 grams of leavened dough, 100 grams of sugar, edible alkali, baking powder, cooked lard, lotus seed paste filling.

Introduction of lotus seed paste buns:

Lotus seed paste buns are made of half-fermented flour and pastry dough, wrapped with lotus seed paste filling, hence the name. Lotus seed paste package is characterized in the bun after the package, at the top of the cross on the "ten" word, if the same package system method, the bread inside the other fillings, can not cross the "ten" word, in order to show the difference. Steam buns, steamed buns, on which the word "ten", from a long time ago, in China during the Wei, Jin and North and South Dynasties have been produced, lotus seed paste buns inherited this ancient style.

Features of the crispy lotus seed paste bun:

The crust is bright and white, layered, fluffy and slightly crisp and tough, sweet and fragrant.

Teach you how to make crispy lotus seed paste buns, how to make crispy lotus seed paste buns

1. 500 grams of flour, add leavening, water and dough, let fermentation, to the half-fermentation, add alkali, baking powder, sugar kneaded, static molasses for 15 minutes, and then repeated kneading, static molasses 2-3 times, until the dough is smooth and soft.

2. 500 grams of flour, add cooked lard and knead well to form a pastry dough.

3. Take 1 small piece of leavened noodle and wrap it into 1 small portion of puffed noodle, roll it into a long shape, roll it into a tube and let it rest for 5-6 minutes, then roll it out again to form a flat round dough, wrap it into lotus seed paste filling, and make a "cross" at the top.

4. Preheat the steamer and steam the lotus seed paste buns in a cage over high heat until cooked through.

The production of crispy lotus seed paste package essentials:

1. small leavening modulation to master, to the degree of semi-fermentation, if the fermentation is too large, it should be kneading in the appropriate amount of dry flour to reduce the degree of fermentation;

2. leavening bread into the shortening, to package, do not make the broken leakage, folding and rolling to keep intact;

3. Steam must be used with a high fire, a gas.