Bean bag recipe 1, soy milk matcha red bean bag

Ingredients

"High-gluten flour 250g", "Sugar 10g", "Yeast 3g", "Soy milk 110g ","Water about 55-60g","Butter 10g","Salt 1/4tsp","Matcha powder about 10g (set aside)"

Method

1: In First put high-root flour, sugar, water, and soy milk on the bread machine (please put salt on the corners)

2: Leave a gap in the center of the flour and put yeast. Leave about 5g of water until almost all the flour is combined. If the humidity is sufficient, it will be unnecessary.

3: Generally, the kneading process of a bread machine takes 15 minutes. After kneading for three to four minutes, slowly add butter (at this time, the bread machine will automatically stop making the first Second fermentation, and then baked again) Please press Stop after stopping kneading

4: The first fermentation lasts for 45 minutes for the bread that has just been kneaded from the bread machine

5: Take it out for manual exhaust, place it in a sealed position, and let it rest for 15 minutes

6: Finally, do the exhaust again to make the shape, flatten the dough, wrap it in the red bean paste, tighten it and put it down

7: Make a few mouthfuls on the surface for decoration, then let it rest for 40 minutes

8: Sprinkle matcha powder on the surface for decoration before putting it in the oven

9: The oven has been preheated to 175.c and it will take about 15 minutes to bake (I use this brand of soy milk)

10: Warm reminder: Please turn to the lower heat when baking the buns.

Method 2, tartary buckwheat and red bean buns

Ingredients

"60 grams of organic pure tartary buckwheat flour", "150 grams of flour", "200 grams of red bean filling ","4 grams of dry yeast powder",

Method

1: Mix tartary buckwheat powder and flour in a ratio of 1:4, add dry yeast powder, and pour in warm water. Use chopsticks to stir into a fluffy shape;

2: Knead the dough with your hands until the surface of the dough is smooth, put the dough in a container, wrap it with plastic wrap, and leave it in a warm place to ferment until it doubles in size;

3: After fermentation, place the dough on the chopping board, knead it again for a while, divide the kneaded dough into 50g portions, and divide the red bean filling into 35g portions, and roll into balls;

4: Press the dough into a round cake, wrap it with red bean filling, and then tighten it to form a round shape;

5: Put the prepared bean bun base into the pot, and cover the surface with a wet cloth , continue to ferment for 20-30 minutes, so that the green body swells until the skin is elastic when pressed gently;

6: Boil the water in the steamer over high heat, turn to medium heat and steam for about 15 minutes Minutes are enough, turn off the heat and simmer for about 3 minutes before opening the lid;

7: No matter how sleepy you are in spring, you should have a good breakfast and don’t stay in bed, the tartary buckwheat and red bean buns are ready for you. The deliciously fragrant tartary buckwheat and red bean buns are ready

Recipe 3: Pan-fried sweet potato and mashed bean buns

Ingredients

"1/2 roasted sweet potato or steamed sweet potato ","2 bean buns"

Method

1: Peel the sweet potatoes and mash the roasted or steamed sweet potatoes with a spoon.

2: Fried bean buns: You can buy fried ones from the market, or you can fry them yourself.

3: Stuff the sweet potato puree into the bean bag and spread it flat.

4: Fry both sides until hot.