Red Date and Brown Sugar Bun

Name: Red Date and Brown Sugar Bun
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Dried Red Dates; 135g Low-gluten flour; 110g Pure milk; 5g brown sugar; 1g yeast; 10g Cooking oil

by Five meals a day

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

There has always been the practice of my mother looking for steamed buns. I have sent several steamed buns. Uh, I have never sent steamed buns. The main reason is that the noodles have to be fermented twice after the hard work of kneading. There is no meat or vegetables in the middle. The monotonous nutrition feels sorry for my hard work. Secondly, the steamed buns I made are really ugly, and the surface is not smooth and ugly. Cause you to search: steamed buns, knife-cut steamed buns, patterned buns. . . No steamed buns jumped out.
Until I met the master and taught the skill of making steamed buns, this is the simplest, time-saving and the most delicious steamed buns. Anyway, I have never eaten such soft steamed buns before. I have practiced hard many times, but also failed and missed. Today's red jujube buns are made by myself in various proportions. I especially like this kind of self-sweet noodles.
The biggest highlight of the recipe is that it is especially soft and tender, suitable for children to eat.
Secondly, it only needs to ferment once in the whole process, which is suitable for mothers who bring their baby at home. The baby can spend 20 minutes while sleeping.
YOMA's small reminder is only suitable for eating at home, not for taking out to eat, huh? It's especially soft when it's hot, it's great to eat while it's hot, and it's a little softer than a rock when it's cold.
Reference Moon Age: 9M+”

Ingredients

Red Date and Brown Sugar Bun

1. Ingredients: 50 grams of dried red dates, 135 grams of low-gluten flour, 110 grams of pure milk, 5 grams of brown sugar, 1 gram of yeast, 10 grams of edible oil

2. The dried red dates are pitted with scissors, and the red dates are chopped together with pure milk to form a red date milk paste. >>50 grams of red dates in the formula is the weight of the core. Under 1 year old, use formula milk or water instead of milk, which is 10% less than milk.

3. Pour out the red date milk paste, add brown sugar and stir well. >>Red dates have a sweet taste, but sugar is a nutrient of yeast, so a little bit of brown sugar is added, and it does not matter. It will be a little slower when fermenting, and other things will not be affected.

4. Pour in the yeast again and stir. Yeast has already started to work, if the room temperature is high, the kneading underneath will be faster.

5. Pour in the low-gluten flour and stir with a spatula. Low-gluten flour must be used here, no other substitutes! Ordinary flour: corn starch = 4:1 substitution is possible. >>Because of one fermentation, yeast needs to quickly support the noodles, only low-gluten flour can do it.

6. The dry powder is almost invisible, so move it to the kneading pad. Knead the dough vigorously with the root of your elbow, always rubbing the uneven side. >>How to knead the dough? Can it be smoothed? Even faster? That's the point! Knead the noodles at the base of the elbow, that is, the strongest part of the hand. The stronger the strength, the quicker the noodles will be kneaded. Don't waste the husband at home. His strength can make the whole progress much faster. This is also the reason why I do not knead the noodles more than 300 grams each time. How do you understand "forever rubbing the unsmooth side"? Knead it twice and the dough becomes a long strip. If you look at it, one side is smoother and the other is not smooth. Just stick the smooth side on the mat and knead the uneven side and repeat.

7. At the same time, use your hands to break the gluten on both sides, and then knead it again to make the dough smoother. It has always been a 5-step and 6-step repetitive kneading technique. I knead this noodle for about 10 minutes.

8. Pour the oil on the dough halfway. Spread it off, grasp and knead to absorb, and then continue to knead. >>Any oil is fine, as long as it can be eaten. I have tried not to add oil, it does not affect the molding, but the taste is a little bit short, so let's add it.

9. Knead until the surface of the dough is smooth, set aside and let stand for 3 minutes. If your dough is hard at this time, please cover it with plastic wrap to wake it up.

10. Roll the dough into a rectangular piece of dough. When rolling, always lift up the dough to prevent it from sticking to the mat.

11. Spread a layer of water on the surface and make the ends as thin as possible. >>Spread a layer of water on the surface, it looks like the clip is missing in the video, wipe the water to make the volume tighter and more docile.

12. Roll up, roll up tight.

13. Use 3 fingers to make a ruler, cut it across the board, and place it directly in the steamer.

14. Below the steamer is 40 degrees hot water, fermented for 1 hour, add hot water once in the middle of the winter when the water is cold. The temperature of the water should not be too high, the surface will crack when the fermentation temperature is high, and I have cracked more than once. >>Have you noticed that it was served directly to the pot? Save time. To do this, accompany the child to sleep together, hard-working mother, wait until the child wakes up and steam it just to make a snack. Fermentation is not only this one method, but also want to know other, leave a message and then answer, I feel that I am too long-winded.

15. The fermented steamed buns look obviously bigger. Put the hot water on the pot and steam for 8-10 minutes. After steaming, immediately open the lid and start eating. >>When hot water is in the pot, you need to take off the steamed buns, boil the water, and then put it on.

16. Having said so many advantages, let's talk about its disadvantages, that is, it is only suitable for eating at home, not suitable for taking out to eat, huh? It's especially soft when it's hot, it's great to eat while it's hot, and it's a little softer than a rock when it's cold. Next time you eat it, reheat it for 5 minutes.