A Nest of Monkeys
1.
Let's have a taste first!
2.
Add a teaspoon of granulated sugar and 5 grams of yeast to 260 grams of warm water, mix well and let stand for a few minutes;
3.
Pour 500 ordinary flour;
4.
Knead into a smooth dough;
5.
Cover with plastic wrap and place in a warm place to ferment to 2.5 times the size;
6.
Prepare the filling while the dough is fermenting; pour 50 grams of sesame paste and 50 grams of brown sugar into a bowl, add two drops of soy sauce and mix well for later use;
7.
After fermentation, take it out and knead for a few minutes, and divide the dough into two equal parts.
8.
Take one part and divide it into 7 equal parts, each weighing about 60 grams, respectively, round and cover with plastic wrap for later use;
9.
Knead another portion and roll it out into a rectangular dough piece;
10.
Spread a layer of sesame paste evenly;
11.
Rolled into thin strips, into sesame sauce rolls;
12.
Cut into small pieces with a knife;
13.
Divide evenly into seven groups;
14.
Take a round dough and roll it into a circle;
15.
Put a set of cut sesame sauce rolls into the dough;
16.
Wrap it like a bun and pinch the bottom;
17.
Complete 7 in sequence;
18.
Put cold water in the steamer, put the wrapped dough on a drawer covered with oil paper, cover the pot and let it stand for 15 to 20 minutes (the fermented dough will feel empty by pinching it by hand);
19.
Turn on medium high heat and steam for about 25 minutes, turn off the heat and simmer for another three minutes, open the lid and let it cool;
20.
Out of the pot!
21.
Finished picture
22.
Finished picture
23.
Finished picture
Tips:
1) In the recipe, I made a total of seven steamed buns. In fact, I won't stop you when making eight, but if you make it too small, it won't be easy to pack into the sesame paste roll. 2) The sesame paste and brown sugar or white sugar are mixed to form a sesame paste syrup. The decision is up to you. This does not need to be entangled, but if it is too thick, you can add some cooked corn oil to dilute it. My sesame paste is thick and suitable, so there is no need to dilute it. 3) Roll out the rectangular dough sheet as thinly and tightly as possible, so that it has more layers and is easy to pack. 4) After wrapping the sesame paste rolls cut into pieces, they must be squeezed tightly to avoid oil leakage.
