Black Sesame Bun
1.
Reference moon age: more than 10 months, prepare ingredients;
2.
Pour the black sesame seeds into the food processor and beat them into black sesame powder. The black sesame seeds are cooked. If you can't buy the cooked ones, you can stir-fry them in a low heat in a pan. When they are cooked, you will smell the fragrant sesame seeds, which takes only three to five minutes.
3.
Mix the beaten black sesame powder and flour together. The same is true with white sesame seeds. The black color is a bit more prominent, so I chose black sesame seeds. Be careful not to get oily after being beaten for too long.
4.
Pour the yeast into warm water and stir well until it melts. The most suitable temperature for yeast fermentation is 30-40 degrees, so the water temperature is best controlled within this degree. Without a thermometer, I usually try it with my fingers. The warm feeling is just right. Too much heat will surely scald the yeast, especially when using steamed vegetable puree. If you can’t wait to add yeast, the fermentation will fail.
5.
While pouring in the warm water after the yeast has melted, continue to stir the flour with chopsticks.
6.
Stir it into cotton wool. This step is very important. Take the mixed flour and knead it on the cutting board for a while. If the water and flour are not mixed evenly, a lot of the noodles will still be dry and it will be hard to knead!
7.
Knead the dough until the surface is smooth, place it in a bowl and cover with plastic wrap, and leave it to ferment for about 1-2 hours in a place where the room temperature is relatively high. It is also best to choose a temperature of 30-40 degrees. I put it in my small powder oven to ferment, which is very simple. If there is no oven, and it is cold and there is no sun, you can heat the water in the steamer, then put the dough covered with plastic wrap, turn off the heat and use the remaining temperature to ferment.
8.
Prove until the dough is twice as large. You must wait until it is twice as big. Time, temperature, and yeast are all important factors that affect fermentation, so judging whether the fermentation is successful depends only on the final state!
9.
Peel off the dough to form a honeycomb-like fine structure.
10.
Take out the fermented dough and knead it again, empty the "honeycomb air" in the dough, and then knead it into a long strip shape.
11.
Divide into several small doses. I made 12 buns in total.
12.
Knead the small agent into the shape your baby likes, cover it with plastic wrap and let it stand for 20 minutes for proofing. What I made is the "home-made version", haha, zero technical content ~ plastic wrap can also be replaced with a damp cloth. But it must be covered, otherwise it will dry out easily.
13.
The proofed dough will be softer than the freshly kneaded dough. Cover the steamer with a steamer cloth, put the steamed buns on high heat and boil water. Turn to medium heat and continue to steam for 20-25 minutes. Fermented pasta needs to be steamed in a cold water pot. When the water temperature continues to rise, the raw steamed buns will be further fermented.
14.
After steaming, turn off the heat and simmer for 5 minutes. The moment you open the lid is the happiest time for the happiest foodies (smirky laugh)!
Tips:
1. In fact, babies after 8 months of age can try to eat sesame, but because the stomach is weak, it must be ground and ground before giving it to the baby. Sesame is very nutritious. The calcium content is 4 times that of milk. It is very good for calcium and iron supplementation for babies. It is also rich in vitamin E, which can promote the use of vitamin A by the human body, and it can be combined with vitamin C. Synergistic effect, enhance all aspects of the body's functions.
2. Zhongyu multi-purpose wheat core powder is extracted from imported high-quality wheat and Zhongyu Sunshine wheat core essence. .Rich protein, strong aroma of wheat; good swelling power, large volume, high yield, strong stability, plump shape, soft and delicate tissue, soft, delicious and elastic products.
