Fancy Bean Paste Bun

Name: Fancy Bean Paste Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; Some Red bean paste; Some warm water; 100g Pumpkin powder; 3g yeast; A few Wolfberry

by Mother Man Bao

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Yesterday, after eating lunch at mother-in-law’s house, we left the baby at her mother-in-law’s house to play. We went home to clean up, cleaned up the house, and steamed the buns again. Remembering that there was some bean paste left over from the donkey roll, we also steamed some bean paste buns. It became the shape of a flower. When I went to my mother-in-law’s house to pick up the baby at night, she brought some fancy bean paste buns to her mother-in-law. When the baby saw that it was his flower, she strongly demanded to take it away. Eat one. "

Ingredients

300g Flour
Some Red Bean Paste
Some Warm Water
100g Pumpkin Powder
3g Yeast
A few Wolfberry

Fancy Bean Paste Bun

1. There is no pumpkin at home. The pumpkin powder used for baking is to give the noodles some color and look better. Mix the flour and pumpkin powder, add the mixture of warm water and yeast powder, and finally make a smooth dough. Of course, these materials can also be handed over to the bread machine to start the dough mixing program.

2. Cover the lid and ferment for more than an hour. When the volume has doubled, take out the dough and knead it fully to let it exhaust.

3. Roll into a long strip and pull it into a potion.

4. Rub round and press flat.

5. Roll into a round sheet.

6. Cut a rice-shaped eight knives on the bun skin.

7. Roll the red bean paste into a ball, place it in the middle of the bun wrapper, and pinch the two adjacent corners together to make petals.

8. Dip it with water and close it carefully to make it into a flower shape.

9. Slightly tidy, squeeze the petals flat, and put a wolfberry as the stamen.

10. Put it in the steamer and cover the lid and let it stand for 20 minutes for the second fermentation.

11. After SAIC, steam on high heat for 20 minutes, turn off the heat for two or three minutes before opening the lid.

12. Serve on a plate.

Tips:
The eighth and ninth steps require patience. Dip some water when closing the mouth. It is best to use tweezers or chopsticks to sort the petals.