Baked Buns with Glutinous Rice Paste Stuffing
1.
The flour is mixed with yeast powder, mixed with warm water to form a smooth dough, covered with plastic wrap, and fermented once.
2.
Fermented to more than 2 times the size.
3.
Boil the filling: first dilute the glutinous rice flour with milk, then add corn oil and sugar.
4.
Turn on a small fire and slowly simmer it into a viscous shape, then turn off the fire.
5.
Add the washed raisins.
6.
Stir evenly and then use.
7.
Take out the dough, knead it evenly and vent it, and divide it into small dough evenly.
8.
Take a pasta and press it flat, and put in an appropriate amount of fillings.
9.
Squeeze it tightly like a bun.
10.
The folded side is facing down, finishing and forming into a green body.
11.
Put the green body into the baking tray, cover with plastic wrap, and let it grow for 20 minutes.
12.
The oven is 180 degrees. Bake the middle and lower layer for 15 minutes.
13.
Move it up to the middle layer and bake for another 5 minutes
14.
Take out the baking tray and let cool before serving.
Tips:
1. Be sure to use low heat when making glutinous rice paste and stir constantly. Otherwise, once the bottom is pasted, it can only be thrown away and cannot be reused.
2. The temperature and baking time of the oven are for reference only
