Red bean stuffed bun recipe-Chinese Food-best chinese food recipes-cooking food

Red bean stuffed bun

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I love red bean paste best. It's best made by myself. I always feel like it doesn't smell like red bean when I buy it out of the box. It's easy to make steamed buns. It's a real failure once or twice... But it's fun to work for hours and watch the baozi turn white and fat~~~

Cooking ingredients

red bean:moderate amount

flour:about a Jin

dry yeast:about 15g

condensed milk:moderate amount

baking powder:a few

sugar:moderate amount

Cooking Steps

Step1:A bowl of warm water, about one-third of the flour, three spoons of condensed mil

Step2:15g dry yeast in warm water to mel

Step3:A teaspoon of baking powder mixed with flou

Step4:Pour the mixed water into the flour and stir with chopsticks to form floccule

Step5:Knead the flour into a smooth dough. Cover it with plastic wrap and ferment for one hour

Step6:When the dough is twice as big, insert a small hole with your finger. If it bounces back to its original shape, it will not ferment enough. If it sinks, it will ferment excessively. If it doesn't sink, it will bounce just right. Then rub it hard and exhaust the gas

Step7:Make it overnight in Kyoto. Add water and some sugar. Make sure to make it. Otherwise, the red beans will not produce sand after cooking for 2 hours

Step8:When the red bean is cooked, use a spatula to press and fry. Drain the water

Step9:I like to cook different levels of bean paste according to my personal preference. I like to have a little bit of granules. If I want to eat pure bean paste, it's more difficult to get rid of the shell with good medicine. The shell is also a nutrient drop ~

Step10:The way to pack a lazy person is to pull out a small dough without rolling a dough stick. Spread it out. The middle is thicker

Step11:Stuff a bunch of bean paste. Pull the dough around and wrap it. If you are too greedy to put a lot of stuffing, you can wrap it and push the stuffing in with your left thumb

Step12:Turn the bun upside down and put it on the corn skin. After arranging, the bun must be certain. Another 1520 minutes of fermentation. It's very important. Otherwise, steamed buns are as hard as stone

Step13:Lower the pot in cold water. Steam it in high heat. Turn the water on the pot cover to a small fire (keep the fire on. The water on the pot cover drips onto the bun. The whole bun is not smooth) and steam for 15 minutes. Turn off the fire and wait for 3 minutes before opening the cover (open the cover too early. The air pressure inside and outside is different. The bun will collapse in an instant).