Old Noodles Red Bean Stuffed Bean Buns
1.
Old noodle fertilizer: 300 grams of flour, sugar, yeast, and 150 milliliters of water. I use a chef's machine and knead the noodles for 10 minutes. It is naturally fermented in a warm place. The temperature in Shanghai is about 20 degrees. I fermented for 7 hours. If you have an oven with fermentation function, you can choose to ferment for 4 hours. After the first enlightenment, take out the dough when it doubles in size. There are many cellular networks inside, the bigger the better. Don't worry about the slightly sour taste, this is a good sign.
2.
Prepare 250ml of body temperature water, pour it into the fermented dough, use my hands to dilute the water and dough again, I use the cook machine again to break it into a paste, and then add 500 grams of flour. Stir again and knead into a dough. Fermented again by natural fermentation. The second fermentation takes about 10 hours. The dough has doubled in size. I usually choose to leave the noodles in the evening and steam the steamed buns the next morning. This time is just right.
3.
This is before the second fermentation after the old flour fertilizer and flour are combined.
4.
This is the dough that has been fermented overnight. It is full of honeycombs and has a sour taste.
5.
Sort out the enlightened dough, take the alkaline water, spread it evenly on the dough, and knead it evenly. In this process, the alkaline water can synthesize the sour taste. At the same time, the steamed buns have a noodle flavor.
6.
The kneaded dough, cut in the middle, has irregular honeycombs inside, which can be shaped.
7.
Make dough.
8.
The red beans are also soaked overnight. The next morning, press them in a pressure cooker for 30 minutes, add pork, and mix with brown sugar. spare.
9.
Encrusting.
10.
The bean paste is wrapped in the middle and is evenly thin.
11.
After the bean buns are shaped, put them in the oven and use the fermentation function to inspire them for 1 hour.
12.
The steamed buns are rinsed in your hand and have no sense of weight. This can be steamed in a pot after a big fire for 12 minutes. Open the lid 2 minutes after turning off the heat.
13.
The bean buns are steamed for nothing.
14.
After opening the lid, it does not retract at all, it is soft and chewy.
15.
The taste of childhood.
Tips:
Basically put 1g or 1.5g of noodle soda. If there is no old noodle fertilizer, you need to make a piece of noodle primer in advance. In the future, I will leave a piece of noodle fertilizer for each steamed bun, and I will basically reserve 400 grams of noodle fertilizer as the next primer. It can be stored in the refrigerator freezer or refrigerated. It saves a lot of effort if you have a noodle primer. It is convenient to make noodles in the evening and make them in the morning.
