Black Whole Wheat Cubs Bean Paste Buns
1.
Prepare ingredients: black whole wheat self-raising powder, southern steamed buns self-raising powder, fresh milk, bamboo charcoal powder, red yeast rice powder, washed red bean paste; black whole-wheat self-raising powder can be used directly or with wheat flour, the taste will be different; Southern The steamed buns made from self-raised steamed buns have a softer taste and sweetness, and the water consumption is a little less than that of ordinary all-purpose flour or northern steamed buns of the same brand; fresh milk can be replaced with room temperature water;
2.
First prepare 6 red bean paste balls, each weighing 10 grams;
3.
Mix 20 grams of southern steamed bun spontaneous flour and 12 grams of fresh milk to form a dough, cover it with a fresh-keeping bag and put it aside;
4.
Weigh 100 grams of black whole wheat flour and Southern steamed bun self-rising flour, respectively, and put them into a large pot; the two kinds of flour can also be replaced with original black whole wheat flour and all-purpose flour, and an additional 2 grams of dry yeast is required;
5.
Add milk gradually, stir with chopsticks to form a flocculent shape, and then knead it into a dough without dry powder; the water absorption rate of flour is different from the thinness of milk, so you must add it gradually and adjust it according to the state of the dough; make cartoon buns, In order to have a beautiful shape and a strong three-dimensional effect, the amount of liquid should not be too much, and the dough should not be too soft;
6.
Pour the dough on the chopping board and knead it into a smooth, delicate and elastic dough by pressing and kneading; this process takes about 8 minutes; this is also an important step to ensure the smooth surface, fine interior, softness and elasticity of the steamed bun;
7.
Weigh the large dough and divide into 6 small doughs, each weighing 50 grams; the remaining dough is used for ears and nose;
8.
Use a kneading basin to hold the dough that is not in operation to evaporate; press and knead the small dough a few times to form a smooth shape, with a small closing and pressing underneath;
9.
Put the seal of the small dough upwards, shape it into a small bowl, and put the red bean paste ball in it;
10.
Do not leave a gap between the skin and the bean paste, and pinch tightly;
11.
Put it on the chopping board again and round it up, and rub it a little higher with both hands; this is the bear head;
12.
Dispose of 6 bear heads one by one, place each one in a steaming tray with a steamer, and cover it with a fresh-keeping bag;
13.
Knead the remaining one into a thin strip, cut out 6 small doses, each weighing 3 grams, knead them into oval shapes, and divide them into two with a scraper;
14.
Spread a little milk on the cut surface of the knife and stick it on both sides of the bear's head;
15.
Knead the remaining dough a little bit more finely, cut out a small dose, and knead it into a ball the size of raw soybeans. This is the nose and mouth of the bear;
16.
Spread a little milk on the middle of the bear's head, place the nose and mouth on it, and press it gently;
17.
The remaining half of the white dough is divided into two parts;
18.
Knead one piece into bamboo charcoal powder;
19.
The kneaded bamboo charcoal powder dough is dark and shiny;
20.
Rub the long strips and cut out 18 small doses for the eyes and black nose;
21.
Each small agent is rubbed into a ball the size of a mung bean grain in the palm of your hand;
22.
Spread milk on the corresponding position of the head, put the eyes and nose on it;
23.
Knead the bamboo charcoal dough more finely, and cut out a few pieces to make the mouth;
24.
Pick up the little black noodles with a toothpick and place it under the milky nose;
25.
Knead a little red yeast rice powder into the remaining piece of white dough;
26.
The kneaded red yeast rice dough is bright and soft;
27.
Knead it into a thin strip, cut out 12 small doses, this one is used to make bear's blush;
28.
Knead each small agent into a ball the size of raw soybeans;
29.
Flatten the small ball on the palm of your hand, spread milk on the bear’s cheeks, and stick the blush face sheet on it; so far, the bear bean paste buns are all completed;
30.
Put it in a steaming box, heat for 2 minutes to release steam and raise the temperature to about 40 degrees, ferment for about 20 minutes, which is 1.5 times the original size, and then steam, 100 degrees for 22 minutes, simmer for 5 minutes and then out of the pot; Ordinary steaming pot can be pot with cold water. When it is 1.5 times the size, it will be steamed on high fire for 18-20 minutes and simmered for 5 minutes. The leftover leftovers can be kneaded into strips to make fancy steamed buns.
Tips:
1. The self-raising flour is prepared with yeast in proportion, so it can be used only by adding an appropriate amount of liquid, and only one fermentation is required, which saves a lot of time; if you make your own ratio, you can add 1-2% of the dry flour. Yeast, in order to make a beautiful shape, the amount of water is 55-60% of the amount of flour, and it should be adjusted according to the water absorption rate of the flour and the dry humidity at room temperature;
2. Cover the dough and the shaped green body in a fresh-keeping bag during the whole process; the fresh-keeping film is too thin, it is easy to stick to the dough, and the skin will be broken when it is uncovered, so it is not recommended to use it;
3. Don't send the green billet to twice its size, it can be steamed at 1.5 times, so that the finished product will not be deformed.
