Materials

Self-raising flour 300 grams, yeast, milk, bean paste

Practice

1, flour plus yeast mixed with milk, can not be poured in at once, it is necessary to arrive at one time to know the dryness and humidity of the dough. After kneading, fermentation for 30 minutes.?

2, knead the dough into a strip, and then rolled into a circle with a rolling pin, spread a layer of bean paste on top, and then wrap the dough like a spring roll. Then brush a layer of blended oil, not too much. This way the steamed buns will have brightness.?

3. Use a knife to cut into small buns 3 centimeters wide. Put on the steamer to ferment for 20 minutes before steaming. Steam a more than 10 minutes can be, after the fire is extinguished 5 minutes and then connect the lid of the pot can be.

Materials

1. homemade red bean paste a.?

2. If you want a chewier texture, we suggest you use the old noodle fermentation method:?

A. Divide the ingredients into 2 parts:?

1. Old Noodles:?

Bread flour/low gluten flour? - 200g?

Sugar - 2 tsp?

Water - 100g?

Instant yeast? - 1.5 tsp?

3. sweet dough?

1. bread flour/low gluten flour - 150g?

2. Bread flour/cornstarch - 150g?

2. - 50g?

4.? Lard/white oil/corn oil? - 20g?

5. Sugar - 50 to 70g?

6. Salt - ? tsp?

7. Baking powder? - 1.5 teaspoons (not necessary, the purpose of baking powder is to prevent the collapse of the surface)?

8. Water - 30 to 50g (start with half and add slowly if it gets too dry)

Methods

(I) Make the dough:?

A. Old Pasta Method/Starter Dough: ?

1. In a mixing bowl, dissolve the yeast, sugar and one tablespoon of flour from the first fermentation dough (A) in 100cc of lukewarm water.

2. Let it rest for 20 minutes to make sure that the yeast is active (and that it is foamy).

3. Add all the low-gluten flour for the semolina?

4. Knead into a homogeneous ball, cover and let the dough ferment at 30 degrees C for 4 to 6 hours?

5. After six hours of fermentation, the dough has a strong wine flavor.

B. Sweet Dough:?

1) 1. Sift 1 teaspoon of baking powder with cornstarch and low gluten flour.

2) Add the sugar, water, and oil from ingredient (B) to the (A) dough that has been fermenting for 4-6 hours and knead until the sugar dissolves. (If you are afraid that the yeast from the first fermentation will take too long to ferment, you can dissolve half a teaspoon of yeast in the water and then add it to the dough to make it stronger, and the sweet dough will ferment better.)

3) Finally, add the sifted (1) dry flour and knead carefully for 10 minutes until glossy and not sticky. (If you are using a pasta roller to press the dough into sheets, you only need to knead the dough for 8-10 minutes, and after a couple of passes through the roller, the dough will be very smooth. If you are using a rolling pin, knead the dough for about 20 minutes until it is smooth and creamy). Then roll out the dough and let it rise, covered, for 15 minutes before resuming the shaping process.

If you have a food processor, you can use it to make bun wrappers (original).

(II) Make bean paste bun rolls (Picture 2)?

1. Divide the second fermented dough into 4 balls, flour them, and press them with a pasta press to the maximum thickness for 5 to 6 times to form a smooth dough sheet, folding the dough sheet in half and repeating the pressing operation after each press (Picture 2-1).

2. Brush off the flour on the pasta sheet, and then spread a layer of bean paste evenly, leaving a 1.5cm border around the pasta sheet, without applying bean paste (Figure 2-2).

3. Next, roll up the dough tightly, from the short side of the rectangle (Picture 2-3), coating the end of the dough with a layer of water for better adhesion. Turn the pinched side down and roll the dough stick as far as possible to form a consistent diameter. Let rest for 10 minutes, then cut each stick into 2 or 3 buns. Don't discard the uneven dough cut off the ends of the dough sticks; use it to make rolls.

4. Place the shaped buns in a steamer basket (Picture 2-4), cover and let rise for 40 to 60 minutes until more than double in size.

5. It is recommended that you use the two-stage steaming method to make the buns, the success rate is 99%. Method: Boil water, steamed buns on the cage with a small fire for 10 minutes to let the buns initiated stereotypes, and then the steamer from the pot, open the lid to let the heat and vapor dispersal of 2 minutes, this time the buns are half-cooked, so the surface of the color of the dark. After that, steam the buns again on the pot with medium-high heat for 5 to 8 minutes. If the buns are bigger, it is better to steam them for 10 minutes until the surface of the buns is bright. The two steaming methods can avoid the phenomenon of wrinkled buns.

If you don't have a pasta press, use the almighty rolling pin! See also: Fluffy Purple Sweet Potato Steamed Buns (self-fermentation method + two-stage steaming method without wrinkles)?

Tips

1. If you don't have the time to make your own bean paste, you can go to a material store and buy ready-made red bean paste, green bean paste, or date paste to make steamed bun rolls.

2. Make your own healthy red bean paste (? The first thing you need to do is to make a healthy red bean paste.)

2. Make your own healthy red bean paste (?

Lastly, if you have a bread machine, it's a good idea to use the dough kneading function of the bread machine to knead the dough instead. Because each model of bread machine has a different power, and because of the size of the dough, it is important to determine how many times you need to knead the dough. Here's how:

1.

1. After one round of kneading in the bread machine, don't wait for the fermentation, check the surface of the dough to see if it's smooth, if it's smooth, roll it out, and then proceed to the next round to cover the fermentation process.

2. If the surface of the dough is rough, turn off the power of the bread machine, and then turn on the power to restart the kneading function, and let the dough knead for one more round, or half a round is enough (visually, if the dough is smooth after half a round of kneading, it will be fine. You don't have to finish the second round), then roll out the dough and enter the fermentation program