1 What is hot spring steamed bread?

Hot spring steamed bread is a Japanese dim sum, which is for guests to try in the rooms of hot spring hotels in Japan. If you feel good, you can buy it as a travel gift. Usually made of local ingredients and spring water, the stuffing is mostly red beans, chestnuts, glutinous rice, etc., and the skin is made of brown sugar and flour.

Japanese hot spring steamed buns are similar to China's bean paste buns. The dough is filled with bean paste, chestnuts and glutinous rice, and the outer skin is made of brown sugar and flour. It is usually served as a snack in Japanese hot spring hotels.

Shops such as Tommoto and Guansuo in Hakone display all kinds of hot spring steamed buns. Different Japanese snacks will be introduced in combination with seasonal ingredients, but the taste appreciation period is generally 3-5 days. If you can buy some in winter, the taste appreciation period is about 15 days.

2 What does the hot spring steamed bread look like

Hot spring steamed bread is a Japanese dim sum (ぉ), which is for guests to try in the rooms of hot spring hotels in Japan. If you feel good, you can buy it as a travel gift.

It is usually made of local food and spring water, with red beans, chestnuts and glutinous rice as fillings and brown sugar and flour as skins. Although it is called "steamed bread", it is actually far from the traditional steamed bread in China. As a Japanese dim sum, hot spring steamed bread is not only beautifully made and beautiful in style, but also has properties that change with seasons and products, such as "Sakura Steamed Bread" and "Matcha Steamed Bread". Its lovely appearance makes people want to take a bite! 3 how to make Japanese hot spring steamed bread

ingredients: peeled and steamed yellow sweet potato 4g, white sugar 3g, white sugar 4g, water 25ml, low-gluten flour 95g, baking soda 3g, baking soda 5ml, honey 2g, sugar water for cooling, hand flour (low-gluten flour) and water for spraying before serving.

Practice:

1. Boil the sweet potato in water, and the time depends on the size of the sweet potato. You can't be sure if you can steam it for a while and then try inserting it into the center with chopsticks. If you can easily pierce the whole sweet potato, it is ripe.

2. After the sweet potato is slightly cooled until it is not hot, peel off the skin, first cut it into small pieces with a knife, then put it in a fresh-keeping bag, add white sugar, knead the small pieces of sweet potato into a mud through the bag, and melt the white sugar evenly by the residual temperature and steam. It doesn't matter if there are some small pieces of sweet potato left, so it doesn't need to be particularly delicate.

3. Divide the mashed sweet potatoes into 15 dumplings with 16-17g portions, and then knead them by hand in turn, and the stuffing is ready, which can be put into a sealed container for moisturizing.

4. Next, make crust dough. Add white sugar and 25ml of water into the water and melt it with low fire until the white sugar particles disappear. Be careful not to let the water boil, the texture of sugar water will become stiff if the water evaporates. The boiled sugar water can be sieved to make it smoother.

5. Pour the sugar water into a bowl and cool it in cold water. In the meantime, add the honey into the sugar water and wait for the honey sugar water to cool.

6. Melt baking soda with 5ml of water, and then melt baking soda solution into honey syrup.

7. Sift the low-gluten flour into the cooled "6" and mix well with a scraper.

8. Spread the low-gluten flour thinly on the chopping board and spread it out by hand. This step is called powdering, which can prevent the dough from sticking to the workbench.

9. Divide the dough evenly, about 12-13g each, take out a portion, roll it into a ball with your palm, and then stretch it with your palm to make it thinner. If the dough is sticky, you can always dip a little low-gluten flour to prevent it from sticking.

1. Put the stuffing between your hands, hold it with one hand, and hold the dough with your thumb with the other hand while spreading the dough wrapped outside, until the low-gluten flour completely covers the bean paste and the stuffing is invisible to your eyes. Put the sealed mouth of the dough down with hand powder and put it away. Use the same steps to wrap the flour and the rest of the stuffing.

11. spread baking paper in the steamer, with steamed bread sealed downwards and arranged at intervals. Spray water with fog from top to bottom (water is outside the amount of ingredients) because steamed buns will bulge, so pay attention to the interval and don't let steamed buns stick together.

12. After the water is boiled, put the steamer on and steam for 1-15 minutes.