How to Make Fancy Bean Paste Buns
Wash and peel the pumpkin, cut it into pieces, and steam it in a pot. Press into puree with a spoon. Put the flour and pumpkin puree into a bowl, then pour the yeast into it, mix with chopsticks to form a floury dough, then knead it with your hands to form a smooth dough, cover with a semi-wet cloth, and leave it in a warm place to ferment
Step 2
How to make Fancy Soya Bean Paste Buns
Wash and cut the spinach into pieces, put it into a cooking machine, add the right amount of water, and beat it to make spinach juice
Pour the spinach juice slowly into the flour, stir with chopsticks to form a floury texture, and knead with your hands to form a smooth spinach dough
Step 4
When the two doughs have fermented until they are twice as big and you can see obvious honeycomb tissue when you peel them apart, it means that the fermentation is over
Step 5
Take the pumpkin dough as an example: Knead the dough thoroughly to exhaust the air. Knead the dough well and cut it into equal pieces. Roll it out with your hands. If it's too big, the steamed buns won't turn out well
Step 6
Roll it out with a rolling pin
Step 7
Put in a generous amount of bean paste
Step 8
Put it into a bun
Step 9
Put the folded side of the dough down, and knead it with your hands
Step 9
Put the crumpled side down, and knead with your hands
Step 10
The dough should be very soft, but the dough is not too big. p>Step 10
As shown in the picture, use a press to press out the pattern. If you don't have a press board, you can use a clean comb to press it, the effect is the same
Step 11
Use the flipping sugar flower mold to press a small flower on another color of dough, dip it into some water and put it on the bun embryo before
Step 12
This is a good bun embryo, the second fermentation for 15-20 minutes, gently press the surface of the bun embryo by hand, the buns will quickly spring back and rise. The pan put enough water, steamed for about 15 minutes, simmer for 5 minutes to open the lid
Fancy bean paste buns finished picture
Cooking tips
Yeast must be melted with lukewarm water, can not use hot water, otherwise it will be scalded to death of the yeast; 2, when making the dough, do not add enough water at a time; need to be based on the hardness and softness of the dough, little by little, discretionary addition. In short, to make the dough soft and hard moderately. 3, wrapped buns must be awakened for a while before firing steamed. 4, must be cold water on the pot, so that the buns can slowly expand to the maximum. 5, steamed buns in the steamer basket on the wet steamer cloth, if not, you can be smeared with a layer of cooking oil on the steamer basket; 6, buns steamed do not hasten to uncover the lid of the pot, simmering for 5 minutes or so out of the pot is best, or else buns will be collapsed, it looks! flat