Wen/Xiang Xiang de kitchen

As the Spring Festival approaches, every household is busy with it. Steamed buns, steamed buns and other staple foods have been cooked in rural areas in the north, among which steamed bean paste buns are steamed every New Year. Northerners are rugged in character, and so are their diets. Big steamed stuffed bun and steamed stuffed bun are a little asymmetrical in children's hands, so children can't eat so much. So, I made this kind of "pocket" steamed bread, wrapped in sweet bean paste, and the children ate it one by one, which was also very popular.

The practice is also very simple. It saves time and effort and tastes good!

Doushaxiao mantou

Ingredients required: 300g common flour, appropriate amount of bean paste stuffing, sugar 10g, 3g yeast powder and warm water 170g.

Specific steps:

1. Prepare 300g flour, and add 10g white sugar and 3g yeast powder. The addition of white sugar is not to increase sweetness, but mainly to activate yeast activity and ferment dough faster.

2. Then add about 170g warm water, while heating the water, stir with chopsticks until there is no dry powder, and then knead into dough.

3. Without baking the dough, roll the dough directly into a thin strip of dough with a rolling pin, with a thickness of about 0.5 cm. Squeeze the bean paste evenly in the middle of the dough. The bean paste stuffing tastes best at room temperature. If frozen bean paste is used, it will easily affect the fermentation speed.

4. Let the dough pieces be pinched together on both sides and cut into small steamed buns about 2 cm wide with a knife.

5. Put the green steamed bread with bean paste into a steamer for fermentation, and put oil paper at the bottom to prevent adhesion. Pour an appropriate amount of water into the pot, heat it to a non-hot temperature, add steamed bread green, cover the pot and ferment. This fermentation speed is very fast, about 40 minutes, and the fermentation is good. It should be noted that if the steamer has two layers of steamed bread, the lower layer is closer to warm water, and the fermentation speed is faster. In order not to over-ferment, take it out when you see that the fermentation is good. Fermented steamed bread looks round, feels light and slightly elastic.

6. After the water in the steamer is boiled, add the fermented steamed bread and steam for 10 minute. Turn off the heat, stew for three to five minutes, and then take out the pot.