Colorful Stuffed Buns
by I am a happy pig
Favorite
Difficulty
Normal
Time
48h
Serving
2
1. Add water, eggs, high-gluten flour, sugar, salt, yeast powder to the inner bucket of the bread machine, and run a "kneading" program.
2. Add softened butter and run a "kneading dough" program.
3. Put glutinous rice flour, cornstarch, sugar, and milk into a large heat-resistant bowl,
4. Stir it into a smooth porridge without particles.
5. Steam on the pot for 15 minutes, add butter while it's hot.
6. Stir the butter into the glutinous rice ball with the help of chopsticks, arrange it and cover it with plastic wrap, and set it aside to cool for later use.
7. Divide the mixed dough into six portions, take one portion and add matcha powder.
8. Knead the dough evenly. Cover with plastic wrap and start proofing. (I sent it under normal temperature, the room temperature is 28 degrees, about 1 hour.)
9. This is after adding purple potato powder, kneading the dough, covering it with plastic wrap, and starting proofing.
10. After adding pumpkin powder, knead the dough, cover it with plastic wrap, and start proofing.
11. After adding the red yeast rice powder, knead the dough, cover it with plastic wrap, and start proofing.
12. After adding bamboo carbon powder, knead the dough, cover it with plastic wrap, and start proofing.
13. The picture of the cocoa dough is missing. This is the matcha dough.
14. This is a pumpkin bag. When the dough is fermented to twice its size, it is vented and flattened, and then a layer of glutinous rice ball is placed, and then a reunion red bean paste is placed, wrapped, and then proofed again.
15. This is a purple sweet potato bun, rolled flat and exhausted, spread glutinous rice ball, purple sweet potato filling. After wrapping, start the second proofing.
16. This is bamboo charcoal bag, custard filling and pumpkin filling.
17. Cocoa buns, black rice filling and mochi filling.
18. Red yeast rice buns, cheese and chocolate bean filling.
19. This is matcha bag, mochi ball, raisin and cranberry filling.
20. In the second serve, I put the bread on the baking tray, put a bowl of warm water in the lower layer of the oven, and fermented for nearly 50 minutes.
21. After proofing, sprinkle high flour on the bread and put it in the oven at 180 degrees for 30 minutes. When it is almost baked, pay attention to coloring and cover with tin foil. The temperature of my oven was low and it extended for 15 minutes.
Tips:1. I made the fillings in advance, which is a bit cumbersome. I suggest making three at a time.
Red bean filling: soak the red beans for one day, press it in a rice cooker, fry in a pan and add honey and butter to the filling.
Purple sweet potato filling: Cut the purple sweet potato into pieces and steam it, add the condensed coconut milk.
Black rice filling: The black rice is soaked for 1 hour in advance and then steamed, and seasoned with sugar after steaming.
Pumpkin filling: Cut the pumpkin into cubes, steam it, roll it into a puree, and add sugar.
Cheese filling: Heat the cheese in water, add chocolate beans after a little warming.
Custard filling: It was in my previous recipe for snowy moon cakes.
2. A large dough is divided into six small doughs, and each small dough has to be kneaded into a different color. This process is time-consuming and will cause the state of proofing to be inconsistent. I bake it one after another.
3. The stuffed bread is prone to cavities after baking. I Baidu it: "After the second fermentation, the dough expands again, and then it is baked. When baking, the dough becomes elastic, and the dough structure is stretched at the same time. The water in the filling will evaporate, and the upper dough will be supported by the water vapor, causing voids."
