How to make hawthorn bean paste buns with detailed introduction to the cuisine and functions: exquisite staple food desserts/snacks, spleen-boosting and appetizing recipes

Taste: sweet and sour Technology: steamed hawthorn bean paste buns Ingredients for making: Ingredients: 500g wheat flour, 250g mung bean paste, 50g gold cake

Accessories: 90g egg yolk, 50g plums

Seasoning: 100g white sugar, lard (Refined) 20g, yeast 15g, alkali 1g. Features of hawthorn bean paste buns: bright color, soft and sweet. Teach you how to make hawthorn bean paste buns and how to make hawthorn bean paste buns delicious. 1. Put 350 grams of flour into a basin, add yeast and 175 grams of water and mix into a dough.

2. After the fermented dough has risen, add alkali and knead evenly. Take 4/7 dough and add 20 grams of cooked lard and knead evenly.

3. Divide the other 3/7 dough into 2 pieces and set aside.

4. Beat the egg yolks in a bowl, add 75 grams of flour, 50 grams of sugar and the above-mentioned reserved dough ball, and knead it into a slightly yellow dough.

5. Crush the gold cake with a knife.

6. Add 50 grams of white sugar, 75 grams of dry flour and the remaining dough to the crushed gold cake, and knead until smooth and evenly formed into a slightly red dough.

7. Place the white dough on the chopping board, knead it into strips, and roll it into a rectangular sheet.

8. Roll out the yellow dough into the same size piece and cover it on the white dough piece.

9. Roll the red dough into equally large pieces and spread them on the yellow dough piece.

10. Roll up the various colored dough sheets from one end into a long roll, and cut into 20 pieces.

11. Flatten the scooped ingredients one by one and add the bean paste filling into a ball shape.

12. Then use a small blade to make 5 to 6 cuts diagonally around the ball to form diagonal and parallel cracks.

13. Use your fingers to press the center of the ball into a concave shape, cut the green plum into 20 small slices, and place them in the concavities.

14. Put the prepared hawthorn and bean paste buns into the drawer and steam them for 15 minutes. Tips - Health Tips:

1. This bean paste contains more protein, carbohydrates, B vitamins, vitamin C, and inorganic salts.

2. When flour protein and bean protein are mixed, the nutritional value will be significantly improved.

3. Traditional Chinese medicine believes that this product contains hawthorn and green plum, which can nourish the stomach and promote fluid production, promote appetite, calm the stomach and treat vomiting, so it is suitable for pregnant women.

Tips - food conflicts:

Egg yolk: Egg yolk cannot be eaten with brown sugar, saccharin, soy milk, and rabbit meat.

How to make lard and bean paste buns with detailed introduction to the cuisine and functions: Shanghai cuisine’s exquisite staple food, heat-clearing and detoxifying recipe

Taste: Sweetness Process: Steamed lard and bean paste buns Making materials: Main ingredients : 1000 grams of wheat flour, 600 grams of mung bean paste

Seasoning: 5 grams of yeast, 30 grams of lard (refined) Features of lard bean paste buns: white color, soft steamed buns, fresh, sweet and delicate. Teach you how to make lard bean paste buns, how to make lard bean paste buns delicious 1. Mix flour with fresh yeast and water to make fermented dough. Mix bean paste with sugar and suet cubes to make a filling.

2. Roll the yeast dough into strips, cut it into a dough, press it flat, add 30 grams of bean paste filling, let it stand for 1-2 minutes, then put it in a boiling water pot and steam it for 10 minutes over high heat. become.