Custard Bean Paste Double Stuffing Bun
1.
Mix the flour and yeast, slowly pour in warm water, stir with chopsticks while pouring into a flocculent shape, knead the dough until the surface is smooth, cover with a lid or plastic wrap, and leave it in a warm place to ferment to double its size.
2.
Knead the fermented dough evenly, divide it into dough pieces of the same size, roll the dough pieces into bun skins, and make a set of two pieces.
3.
Fold one of the dough pieces in half.
4.
Fold in half again.
5.
Cut off the small triangle.
6.
Open the dough piece with the small triangles cut off.
7.
Two pieces of dough overlap.
8.
Turn it over and place the dough piece with the small triangles cut off underneath.
9.
Add the red bean paste filling. (How to make the red bean paste stuffing: soak the red beans overnight, squeeze them in a pressure cooker, put them in a mixer to make a puree, add red sugar and mix well. If the stuffing contains too much water, you can add some cornstarch and mix well. Or put it in the pan and fry to the satisfaction).
10.
Fold up and close.
11.
Turn over the dough slices with the small triangles cut off, and put in the custard filling. (For the production method of custard filling, please refer to the custard bag I made before).
12.
Fold up and close.
13.
Put the wrapped buns in a steamer with a damp cloth, with a space between them, because they will get bigger when they are steamed. The second proofing is 20 minutes to 1.5 times the size.
14.
Bring water to a boil on high heat, steam on medium heat for about 15 minutes, turn off the heat, simmer for 5 minutes, then remove the lid.
15.
Fluffy and soft, with double fillings in a pack.
Tips:
The second proofing time should not be too long, otherwise the finished product will be easily deformed.
