In our common sense, steamed bread is a big white fat steamed bread. Although there are bean paste buns filled with bean paste, they still can't change the appearance and taste of the dough, but a kind of steamed bread in Japan is different. Next, I'll bring you Japanese steamed bread. I hope it will be useful to you.

"Water steamed bread" is a Japanese cold cake. Japan and a kind of fruit. When Ge Fen's transparent skin wraps the stuffing, it is a cool place in summer. The taste is fragrant and smooth, and it is the best of several cool spots in summer.

Exercise 1:

Ingredients: Ge Fen, water1000g, sugar 20g, bean paste 20g.

1. Pour water, Ge Fen and sugar into the pot.

2. Turn on a small fire and keep stirring until it becomes a transparent and sticky paste as shown in the figure. Turn off the fire.

3. In a container soaked in water, first pour 2, divide the red bean paste into 10 and knead it into balls, and put 20g in each bowl.

4. Pour 2 into the top of 3, fill the bowl, then gently shake it to fill the missing hole and let it cool (cold water can be poured into the dish to speed up the cooling).

5. After cooling, you can easily demould it by pouring a little water into the bowl, and you can finish it by pouring it into a small dish ~

6. Another way is to spread the skin in a plastic wrap dipped in water, then put the bean paste stuffing, wrap it as shown in the figure and let it cool.

7. The buns wrapped in plastic wrap are more round.

8. The transparency of steamed bread made of potato starch or corn starch is high.

Exercise 2:

Materials:

One, agar 4g, water 150㏄.

B, 50 grams of fine sugar and 20 grams of water malt.

C, 25g of fern powder, ㏄ 100d, proper amount of mulberry jam, proper amount of orange jam, and white bean paste160g.

Exercise:

1. Put the material A into the pot, heat it until it boils, then turn to low heat, continue to cook until the cabbage powder is completely dissolved, and then add the material B and continue to stir and cook evenly for later use.

2. Stir the material C evenly first, then slowly add it into the formula 1, stir and cook until it is shiny and transparent, and turn off the fire for later use.

3. Spoon it into the soft plastic model by spoon method 2, pour it to about 1/2, and then add mulberry jam or orange jam.

4. Divide the white bean paste into 20 grams per serving, then put it into practice 3, add practice 2 to fill the model, and let it cool for later use.

5. Buckle the steamed bread before eating.

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