Red Bean Paste Buns

Name: Red Bean Paste Buns
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 2g salt; 3g yeast; 10g Sugar; 180g Shimizu; 340g Dumpling flour; 180g Red bean paste

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

Although bread is more time-consuming and laborious than making Chinese pastry, for me: I am willing to toss the bread and dare not easily start making middle noodles; this is the cycle of evil: the less you dare to try, the more timid you will be, and the more timid you are, the more timid you are No; so so far, the middle is still my weakness.
It has been more than a year since the last time I made buns. I don't know how many times I have made bread during this year. Although I bought several packages of plain flour at home, I have never tried buns. I can’t put it to waste. Thinking that the heat is good for dough fermentation, and there is a pack of pure red bean paste in the refrigerator, I muster up the courage to challenge the steamed buns again. As expected, the finished product is very ugly and ugly. Fu Zi also abandoned me, really sad and depressed~~~
Ugly to ugly, but the freshly baked steamed buns still taste the best; I ate one, and the one who gave the face: killed two in one breath, and hurriedly sent a few more to my mother; they all comforted me and said: What is ugly? Do business, don’t give it away, just eat it yourself, and it’s delicious; hey: I’m ugly, but I’m very tasty

Ingredients

2g Salt
3g Yeast
10g Sugar
180g Shimizu
340g Dumpling Flour
180g Red Bean Paste

Red Bean Paste Buns

1. Prepare the ingredients

2. Put all the main ingredients into the bread bucket

3. Knead until smooth and take out the whole circle

4. Covered with a damp cloth and fermented at room temperature

5. Take out the exhaust, sprinkle some dry powder and knead it round, cover with a film for 15 minutes

6. At this time, prepare the red bean paste filling: 18 grams per serving

7. Weigh the dough and cut 10 portions

8. Take a potion, roll it out, and put a red bean paste on it

9. Tighten the surrounding leather bag into folds

10. Wrap it and put it in the steamer

11. Put it in a pot of warm water and make it about 1.5 times

12. After SAIC steamed on high fire for about 13~15 minutes

13. Turn off the heat and simmer for about 2~3 minutes, take it out

Tips:
1. Use warm water for mixing noodles in cold weather, cold water for mixing noodles in hot weather, and reserve 10 grams of water
2. Use the bread machine to knead the dough in summer, and be careful to open the top cover in time, otherwise the dough will be too wet
3. After the bun embryo is wrapped, it needs to be about 1.5~2 times as big, and then steamed in the pot.
4. Do not open directly after turning off the heat, let it be stuffy for 2~3 minutes before opening the lid