Buckwheat Fancy Buns with Blueberry Sauce
1.
All the ingredients are ready; the weight of ordinary flour and the ratio of soba noodles can be adjusted according to your own preferences. A little sugar can promote yeast activity; blueberry sauce can also be replaced with sesame paste, peanut butter, salt and pepper, etc.; I use a bread machine to knead Noodles, without a bread machine, there is no problem with hand kneading noodles;
2.
Pour the yeast and water into the bread bucket first, use chopsticks to dissolve the yeast, and then pour in buckwheat flour, common wheat flour, sugar, and water in sequence; because the water absorption rate of flour is different, the amount of water will vary. If you are not sure , You can reserve about 10 grams of water, depending on the state of the dough to decide whether to add more water; generally speaking, the amount of water is 55-70% of the amount of flour is all right;
3.
The bread bucket is placed in the bread machine. The Dongling 6D bread machine I used has selected the kneading program for 15 minutes, and the dough is very moisturized;
4.
Put the dough directly in the bread bucket without any intervention. Cover the bucket with a damp cloth, cover the outer cover, select "fermentation", tentatively set for one hour, and shorten or extend the time depending on the state of the dough;
5.
When the dough is 2-2.5 times its original size, tap it with a bang, and make a hole in the top with your fingers dipped in flour, without collapsing or shrinking, or lifting the dough, the internal structure is fine and uniform, and the fermentation is successful;
6.
Take out the dough and place it on a kneading mat. Sprinkle a little flour on the surface (outside the serving size). Knead the dough slightly for about 5 minutes. Knead the flour in from time to time until the dough feels smooth and moist. Cut open and look at the inside. Large pores, and the pores are even and fine, and the dough is kneaded;
7.
Weigh the dough into 6 equal parts, knead them separately, and relax for 5 minutes; cover the surface of the dough with plastic wrap to prevent the skin from evaporating and drying out. This step must be covered, because I am lazy and did not cover the plastic wrap. The last The skin of the small steamed bun was dry, and I was so stupid that I didn't put the surface down and cover the inside;
8.
Take advantage of the time to relax the dough to prepare the mold and blueberry sauce: the mold I use is non-sticky, and it is very easy to demold. If it is ordinary, you can apply a layer of oil or spread oil paper on the inside; I use blueberry sauce It is Arctic Blue, the taste and color are quite good, you can choose the brand as you like;
9.
Take a dough and roll it into a round piece equal to the diameter of the mold; then set it aside and spread a layer of blueberry sauce on the surface;
10.
Roll out another round skin and cover it on top of the first one;
11.
Decide how many skins to roll according to the size of the mold used. The mold I use is 6 inches. If all the dough is used, I am worried that it will swell, so I only used four of them; operation and steps 9, 10 Same, but don’t put blueberry sauce on the top layer; as shown in the figure, use a sharp knife to cut a snowflake-shaped six sides in the middle of the dough, pull it through from top to bottom; pull a knife through the middle of each corner, use To turn over flowers;
12.
Let's turn the flowers below: take a corner, take the sharp corner from under the round cake, and turn it out of the round cake;
13.
Fold this corner back to the center of the round cake;
14.
Isn’t it a cut in the middle, turn the small corner from the bottom up and then turn it out from the hole, pointing the sharp corner to the center of the round cake, so that the flower is completed; after turning it, put it in the cake mold, so that it rises. It will be full; if there is no mold, put it directly on a large plate, round the shape, and steam it to look good;
15.
Divide the remaining two doughs in half into 4 small doughs. Roll each dough into a 4-inch cake mold and place it in a 4-inch cake mold with a layer of blueberry sauce; if you use The mold is relatively large, just roll out 6 large round skins to complete the above steps;
16.
Process the 3 small doughs one by one, put a layer of blueberry sauce on the crust, don't put the sauce on the top layer, and put it in a warm and humid place for secondary fermentation after finishing;
17.
It’s cold now. I fermented it in a steamer at 35°C for about 30 minutes. The dough is twice as big as the original, and the surface is rounded. Adjust it to steam mode, 110°C, 40 minutes. Don’t wait until the time is up. If you rush out of the box, simmer until there is no steam on the door of the steaming box and you can serve it out. After it comes out, you can pour it on the drying rack and you can eat it hot or cold; if there is no steaming box, you can use an ordinary steamer. In a cold water pot, steam for about 30 minutes after the high heat is steamed; simmer for 5 minutes when the time is up, and then take out the pot.
18.
Although the fancy is a bit shabby, the internal organization is pretty good.
Tips:
1. The fermented dough must be fully kneaded, add flour appropriately, the kneaded dough is soft and delicate, and the steamed buns and buns have a smooth surface without pits; in addition, cover with plastic wrap to prevent water from evaporating;
2. The process of turning the flowers is a little difficult to explain in words. I rolled the dough too thin, so the bottom skin was stretched when turning the flowers. I was a little depressed at the time and the video was not finished, so I wanted to learn this. Friends of you can tolerate me a little, someday using this method to make a bread is also very beautiful;
3. If you don't want to turn the flowers and want to save trouble, just roll it into a round skin, spread the sauce in the middle, and put it up layer by layer. For more food exchanges, please pay attention to my public account: Meggy's gourmet kitchen
