2. Prepare the required ingredients, add yeast, sugar and normal temperature water into the mixing barrel of the chef's machine, stir it into dough with chopsticks first, and then knead it into smooth dough at low speed and high speed. The machine without a chef is put in a basin and rubbed by hand. Cover with plastic wrap and set aside to let the dough ferment. In summer, the temperature is high and the fermentation is fast, which is about 1 hour. When the temperature is low in winter, you can ferment in a microwave oven or oven, and put a bowl of hot water next to it to increase humidity and temperature.
3. It is beneficial to ferment the dough to twice its size. When the dough is pulled apart, it presents a dense honeycomb, and there is no other odor, only the smell of fermentation, so the dough is fermented.
4. Put the fermented dough on the chopping board, sprinkle proper amount of flour on the chopping board to prevent adhesion, carefully knead the dough and fully exhaust the air in the dough. If the dough is too soft, you can add some flour and knead it into a dough that is neither soft nor hard. Then make a small dose and roll it into steamed bread skin with thin sides and thick middle. Some people like to eat big steamed buns, while others like to eat exquisite steamed buns. Make the dosage according to your own preferences.
5. Take a steamed stuffed bun and add a proper amount of honey beans. All the honey beans I use are ready-made, and I can also make them myself. Wrap it in the shape of a small steamed bun and pinch it tightly.
6. The shape of steamed buns is reversed and arranged in a circle. Because of honey beans, the surface may have a convex shape. It doesn't matter if you rub it a little. It will be smooth.
7. Brush a little water on the surface, dip a few black and white sesame seeds in it, put it on the steamer, cover it, let it stand, and ferment again for about 20 minutes.
8. When the bean curd cake is fermented to be white, big, fluffy and light, it can be ignited and steamed for 12 minutes. I use a rice cooker, and 10 second SAIC is in SAIC, so the total time is *** 12 minutes. If you use an ordinary steamer, you should adjust the time according to the size of your own bean curd and your own pot. Do not open the lid after steaming the bean bag, and steam it for another 5 minutes to prevent the bean bag from collapsing after cooking.
9, regardless of steamed buns and bean bags, two steps are the key. If these two steps are done, the bean bag will not collapse. These two steps, one is fermentation, fermentation must be in place, not over-fermentation, nor under-fermentation. The other is that dough must be allowed to stand and proofed after finishing and shaping. Only by doing these two steps well, whether steamed bread or tofu brain will be soft and white, with smooth surface and no potholes.