Warm and Cute (●—●) Bean Paste Buns

Name: Warm and Cute (●—●) Bean Paste Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Steamed bun flour; 2.5g yeast; 5g White sugar; Some (or water) Fermented juice; Some Homemade Bean Paste

by A piece of cake

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

After the red bean paste was fried, I couldn't squeeze enough time to make Ou Bao, so I made a red bean paste instead. (●—●) A brainstorm from my kid: The little guy disliked its pure white appearance. He took a kitchen cut and a bag of black raisins back from Xinjiang, clicked a few times, when I saw it, Funny fat guys are coming.

The chubby inflatable big white is one of the cartoon images that little guys like. Because of the cute appearance and kind nature, they are loved by everyone, and they are called "cute gods" and "guardian warm men". This huge white inflatable robot has rounded lines and a single expression. It looks like a simple Michelin man or an oversized cotton candy, soft and considerate.

If everyone has such a gentle and considerate, caring, practical, reliable, smart and capable, noble character, adhere to the bottom line, strong arms, and self-sacrificing guardian, then it will be 520 every day. "

Ingredients

Warm and Cute (●—●) Bean Paste Buns

1. Mix the steamed bun flour (all-purpose flour is also acceptable), yeast, and fermented wine. Different brands of powder have different water absorption properties. It is roughly like a powder-to-water ratio of 2:1. Reserve a little water to adjust according to the degree of mixed dryness and wetness. If there is no dry powder, just stir the chopsticks into a floc. I used the chef's machine today, but the flocculent was not photographed. The fermented rice and noodles will be very sticky, so you must be mentally prepared (#^.^#)).

Warm and Cute (●—●) Bean Paste Buns recipe

2. Make the smooth dough smoother with water, and the fermented rice will be a bit pitted.

3. Fermentation is twice as big in half an hour, and the fermentation time is different at different temperatures, so it is flexible to grasp.

4. When the dough is pulled apart, the stomata are rich and even, and the fermentation is complete. Knead the exhaust into the appropriate size agent.

5. Take a small ball, roll it into a thicker middle and thinner dough around, add an appropriate amount of red bean paste, and knead it. If you have plenty of time, you can weigh out the same amount of bean paste and knead it into a ball for later use. It will be more convenient to wrap it up.

6. Padded with silicone oil paper (steamed bun paper), lay it on a plate or steamer, and reserve a lot of space for inflating and gaining weight. It turns out that I left less.

7. Add warm water to the steaming rack, put the red bean paste into the pot, and let it ferment for another ten minutes.

8. Turn on high heat, and the water will boil and steam for ten minutes on medium high heat. After turning off the heat, leave the pot to simmer for 5-8 minutes.

9. When opening the lid, tilt to one side to prevent the water dripping from the lid on the big white face. You will find that when the lid is opened, if the steam drips on the steamed buns, the moment they touch it, it will Collapse a crumpled pit like magic, so be careful.

10. Also need to be reminded that the red bean paste buns are very hot and very hot just after they are out of the pot. Break it apart, blow a few more breaths at the bean paste filling, and eat slowly. It is really delicious!