Practice and ingredients of bean paste bag

Red bean paste steamed stuffed bun is a kind of wheat steamed stuffed bun stuffed with red bean paste, which is a traditional snack originating from Beijing and Tianjin.

material

500 grams of medium gluten flour

260-280g of milk (or warm water).

3-5g of salt

5 grams of dry yeast

About 500 grams of bean paste.

This recipe can make about 15 of the ingredients, and all of them can be halved.

Practice of bean paste packaging

Flour? Salt? Yeast? Milk, 20 grams of milk is reserved for the last addition. Don't pile salt and yeast together, it will affect the fermentation.

Stir it into cotton wool with chopsticks first.

Knead the dough into a smooth dough for a while, about 5- 10 minutes, until the dough surface is smooth.

(Three lights for kneading dough: hand lamp, face lamp and basin lamp)

Knead well and seal the room temperature for basic fermentation until it is twice as large.

At this time, I prepared the bean paste stuffing. I used this ear-shaped bean paste stuffing, which has three flavors: original flavor, sweet-scented osmanthus and red dates. All supermarkets have them. I usually buy the original.

The bean paste stuffing is made into a ball of about 40 grams, covered with a layer of flour to prevent sticking.

Sealed for later use.

Stick dry powder on your hand, poke a hole, do not retract or collapse, and finish fermentation?

Tear it open and look at the rich honeycomb tissue.

Sprinkle dry powder on the chopping board, move it to the chopping board and knead it for a while, it will become smoother and smoother. This is the key to smooth skin.

Just fold the quilt and rub it. Novices can wipe it for about 10 minutes.

I love kneading dough, watching the dough become smoother and more satisfied from my hands ~

Cut a piece to see if there are air holes in the middle, that's all.

Rub it into long strips and divide it into small noodles of about 50 grams, about 15.

Knead each dough into a ball and roll it into a round shape with uniform thickness, about 5cm in diameter, not too big or too thin, like a steamed stuffed bun skin.

Wrap it in bean paste.

You can keep your mouth shut like this, or you can keep your mouth shut like a steamed stuffed bun, whatever.

Squeeze your mouth tightly and arrange it round, and the green embryo of the bean bag will be ready. At this time, the shape of steamed bread can also be directly wrapped into the shape of steamed buns, with the mouth facing up, depending on whether you like it or not.

Secondary fermentation at 35-38℃ sealed to 1.5 times larger, which can be directly fermented in a warm steamer.

Brush the grates with oil, arrange the green embryos of bean bags with gaps, steam 1 1 min until the water turns to medium heat, and turn off the heat.

Don't open the lid immediately after turning off the fire, it will shrink when it is cold, and then open the lid after 3-5 minutes. When opening the lid, pay attention to gently translate, take the lid away, and don't let water drop on the bean curd, otherwise the surface will be uneven and unsightly.

Steaming ~ Wheat and milk are very rich ~ Look, tofu is round, full and smooth, perfect and tender.

Pack, super soft ~

If you look closely, it looks like a shelled egg.

Open it and see, the skin is thin and the stuffing is big, and the milky soft skin is wrapped in delicate and sweet bean paste stuffing, and the taste is delicate and soft ~