Mushroom Bean Paste

Name: Mushroom Bean Paste
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Arowana Pastry Wheat Flour; 170g water; 3g yeast; Some Red bean paste; Some cocoa powder

by Yoha Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Chinese-style pasta is mainly steamed, while western-style baking is mainly roasted. Steamed pasta is more suitable for the appetite of the Chinese people, and the tricks of Chinese-style pasta are no less than western-style baking. A small bean paste bun can be made into mushrooms. shape. The commonly used flour for Chinese-style pasta is all-purpose flour, but by coincidence, there is no all-purpose flour at home. If you disassemble a bag of low-gluten flour, the steamed pasta is as fluffy and soft as all-purpose flour.
Children like this kind of shaped noodles. They are all red bean paste buns. The ordinary bean paste buns are occasionally eaten. The mushroom-like bean paste buns are served on the table at one end. The two children rushed to eat them. "

Ingredients

Mushroom Bean Paste

1. First, prepare the ingredients. The red bean paste is homemade, and 5 grams of cocoa powder is prepared. In fact, you can’t use that much.

2. Mix flour, yeast, and water into a slightly softer dough. Cover with plastic wrap and let it stand for 20 minutes. The pastry can be made into Chinese pasta like wheat flour, and the effect is the same as soft and fluffy.

3. Add a little water to the cocoa powder and make a paste for later use.

4. Knead the dough smoothly on the chopping board after standing, divide it into 12 pieces of 30g dough, and save the rest as mushroom stalks.

5. Knead the separated small dough smoothly, roll it out, and pack about 14 grams of red bean paste, and pinch it tightly like a bun.

6. Brush a layer of cocoa paste on the surface of the wrapped bean paste bag.

7. Put a piece of oil paper or corn husks under the bean paste buns and put them in the steamer for proofing. Proof until the dough becomes fluffy and larger. Turn on low heat and steam. After steaming the steamer, turn to high heat and steam for 15 minutes. The remaining dough is divided into 12 pieces, rounded into a long dough with a thin end and a thick end, and put them into the steamer together.

8. When the time is up, turn off the heat, immediately open the lid, poke a hole under the bean paste bun with chopsticks, and insert the mushroom leg to form a small mushroom.

Tips:
After the flour is formed into a dough, you don't need to wait until it is fully fermented. You can directly knead, divide, stuff, shape, apply cocoa paste and then ferment. It takes more than 30 minutes to fully ferment in place, which depends on the indoor temperature. Pasta made with low-gluten flour is as soft and delicious.
Low-gluten flour does not need to be kneaded for a long time, as long as the kneading is smooth, this Arowana baking powder is still the official designated baking powder for the 2018 China International Family Baking Masters.