250g medium gluten flour

250g red bean paste

Clear water 140g

3 grams of dry yeast

How to make bean paste buns?

Put the flour, water and yeast into the bread machine, choose the dough mixing program and mix for 35-40 minutes.

Take out the beaten dough, put a little oil on the chopping board and knead it into smooth dough.

Put it in a pot, wrap it with plastic wrap, put it in an oven at 28℃ or room temperature, and ferment it to twice its size.

Take out the air, knead again, divide the dough into small doses of about 30 grams, and roll it into round dough.

Grease the palm of your hand and knead the prepared bean paste stuffing into balls of about 20 grams.

Put the bean paste stuffing in the middle of the dough, wrap it into a round bun, turn it over, make a green bun, cover it with plastic wrap, and wake it up for about ten minutes.

The steamer is filled with water and the steamed bread is put into the steamer.

Cover the pot, turn to medium heat after the fire boils, and steam for about 15 minutes.

skill

1. About dough?

Handmade steamed bread, if you want to make smooth, white and soft dough, there are several points to pay attention to:

First, choose high-quality flour. If we have a high demand for sales, we can directly use golden oak bread flour instead of medium gluten flour, and the finished product will be more beautiful than ordinary flour. ?

Second, the dough should be thoroughly beaten. Of course, it is more convenient to have a machine to knead dough. If you don't rub it by hand, you should also pay attention to the rubbing time. Generally speaking, it takes at least 40-60 minutes to extend the dough into more suitable gluten. ?

Thirdly, if you want a smooth surface, you can sieve the flour in advance and knead it for ten minutes after the machine mixes the flour. If you knead the dough by hand, you can add more flapping actions, and make the dough surface smooth through the contact between strength and chopping board. The more you fall, the smoother the dough. ?

Fourth, pay attention to the technique during plastic surgery to keep the front of steamed stuffed bun smooth. ?

2. About hair noodles?

Be careful not to overdo it when baking dough. If the temperature is too high or too low, the dough will not be baked well. Generally, it takes about 40 minutes at 28 degrees, and it may only take 25 minutes if the room temperature is too high in summer. It will be sent to the oven in winter. If the room temperature is too high, the relative time will be prolonged. In short, the time is not fixed. As long as you keep an eye on it, the dough will be twice as big. In addition to observing the size, you can also dip your fingers in flour and poke a hole in the middle of the dough. ?

3. Is it more important to steam hot water or cold water? ?

Many friends are wondering whether steamed buns should be steamed with hot water or cold water. Actually, it depends on the degree of dough itself. If you don't wake up for a long time after making the dough, steam it with cold water, because the process of slowly heating water is also the process of slowly fermenting the dough. If the blank is ready and awake, it can be steamed with hot water to avoid overcooking the dough. ?

The degree and time of proofing are not important, it depends on the state of dough, because the room temperature is different in winter and summer, and the degree of proofing is also different. When the room temperature is very low in winter, you may have to sit in a warm pot to wake up, so just pay attention to the size of the dough, which generally feels 0.5 times that of green. ?

4. The firepower of steamed bread?

After the steamed stuffed bun is boiled, it should be turned to a small fire to avoid the water vapor on the lid dripping quickly and falling on the steamed stuffed bun, and the skin of the steamed stuffed bun will be uneven. Therefore, if the surface is shiny, firepower is also very important. The steamed stuffed bun should be opened immediately after turning off the fire, and it will shrink quickly when it is cold. They should be steamed at residual temperature for 3 or 4 minutes, and then the lid is opened.