Baozi Stuffed with Red Bean Paste(dou sha bao )

Method of bean paste bag:

Raw materials for making bean sandbags:

1 portion of dough, 500g bean paste, 100g sesame powder, 200g lard, 200g sugar.

Processing steps of bean paste bag:

1。 Mix the bean paste, sugar and sesame powder well, divide into small parts, wrap a piece of lard in each part, and rub round to make the filling.

2。 Divide the dough into small ingredients, roll it thin, wrap in a few pieces of bean paste, and knead it into a bun shape.

3。 Press the dough surface with a mold and steam it in a steamer for about 18 minutes.

Baozi Stuffed with Red Bean Paste

Dousha Bao, also known as Dourong Bao, is a wheat bag filled with red bean paste. It is a traditional snack originated in Beijing and Tianjin. The method of bean paste stuffing is to remove the skin of red beans, crush and boil them, add sugar, and then fry them with oil. Put the stuffing into the skin of dough made of clear flour and raw flour, and steam it in the steamer.

Characteristics of dishes

Bean paste buns taste sweet but not greasy. It only needs 2 cups of medium gluten flour, 1 cup of sweet bean paste, 1 teaspoon of baking powder, 1 / 2 cup of water and 1 teaspoon of low sodium salt.

practice

Practice 1

1. Wash red beans and soak overnight;

2. Put the red beans into the stew pot, put the water over half of the red beans and add rock sugar. Bring the red beans to a boil over high heat, and then boil them down over low heat;

3. Take out the cooked red beans, put them into the sieve, and squeeze the sand out with a spoon (before, my grandmother wrapped them with a piece of sand cloth and squeezed them again, but I didn't find a clean sand cloth);

4. The first step is completed;

5. Put the bean paste into the frying pan and stir it gently with a spoon to remove most of the water;

6. Look at the bean paste filling has begun to dry, when the surface of the water is gone, add sugar;

7. Continue to stir until the sugar is completely melted, then add the meat oil in several times. Mix well;

8. Well, the bean paste with delicate taste, pure fragrance and moderate sweetness is finished. Put it in the refrigerator, refrigerate it for a while, and then take it out. It's not easy to be embarrassed to leak stuffing.

main points:

1. It's a long process in step 5, but don't start a fire because of it!

2. In the sixth step, I don't say the amount of sugar, according to personal taste, but I suggest not too much, too sweet will cover the smell of bean paste itself!

3. And the ratio of meat oil to bean paste is about 1:50. I strongly suggest that if you want to make bean paste buns, you must make your own bean paste stuffing, which will taste much better than the ready-made ones in the supermarket. You can make more at one time. If you can't use steamed buns, you can also make bread. By the way, you can also make moon cakes.

Practice 2

Material Science

[dough]

Ordinary flour 200g

Water 125g

Yeast 3G

1 / 2 tsp Baking powder

Sugar 25g

Common flour 50g

[filling]

Right amount of red bean stuffing

step

1. The yeast was dissolved in water;

2. Add 200g flour, sugar, baking powder, live into a ball, no need to knead to smooth, live into a ball, covered with plastic wrap, warm place fermentation 2-3 times;

3. Add 50g flour to the fermented flour, knead it into a dough, cover it with fresh-keeping film to relax for 10 minutes, continue kneading, and then relax until the dough surface is smooth, cover it with fresh-keeping film to relax for 20 minutes;

4. The loose dough is divided into 9 flour agents;

5. Roll the dough into a half centimeter thick crust with red bean filling in the middle;

6. Wrap it like a bun, pinch it tightly at the mouth and rush it down, round;

7. The cage drawer is covered with a layer of twisted dry wet cloth, and the wrapped buns are discharged into the cage drawer. There should be a space between each buns. Cover the pot cover and ferment to twice the original size;

8. Steam over high heat for 10 minutes. Turn off the heat and simmer for 2 minutes. Then open the lid.

Practice 3

Material Science:

Main ingredients: adzuki bean, low gluten flour

Accessories: water, yeast powder

Seasoning: sugar, butter

practice

1. After soaking red beans in water for 12 hours, wash them with water several times until the water becomes clear;

2. Add water to the pressure cooker and cook for 30-40 minutes until soft and rotten;

3. Melt the butter in the frying pan, pour the red bean paste into the frying pan, add sugar and stir fry over high heat;

4. Gradually thicken the red bean paste, turn to low heat and stir fry until it is thick;

5. After cooling, the bean paste will change its consistency, which can not be used up at one time and can be packed separately and then frozen;

6. Add yeast to warm water, add to flour, knead into smooth dough, cover with plastic film, ferment 2-3 times in warm place;

7. Take a small piece of fermented dough, add appropriate amount of cocoa powder, and knead it into cocoa dough (used for eyes and ears of panda bean paste bag). This step can be omitted if making ordinary shape bean paste bag;

8. The dough is divided into uniform dough;

9. Roll the dough into a half centimeter thick crust with red bean filling in the middle;

10. Wrap it like a bun, pinch it tightly at the mouth and rush it down, round;

11. Take the cocoa dough and make the ears, eyes and nose of the panda respectively. Press out the eyes with a small flower mounting mouth. Dip the brush with a little water and stick the ears, eyes and nose on the wrapped bean paste bag;

12. The packed buns are discharged into the cage drawer. There should be a space between each buns. Cover the pot cover and ferment to twice the original size;

13. Steam over high heat for 15 minutes, turn off the heat and simmer for 5 minutes before opening the lid.

Tips

1. Red beans to choose larger particles as well, after soaking to remove astringency.

2. When frying the stuffing, sugar can be added in several times.

3. The second step of the wrapped bean paste can not be omitted.

Practice of pattern bean sandbags

Pumpkin and bean paste

Raw materials: Pumpkin, 80 grams of fresh cream, 350 grams of high flour, 15 grams of sugar, 3 grams of salt, 30 grams of water, 4 grams of yeast.

Methods: 1. Peel and cut pumpkin into pieces, steam for 25 minutes, take out and mash it into mud, cool and set aside.

2. Take 200g pumpkin puree and cream, mix well.

3. Mix high flour, sugar, salt, yeast, water and pumpkin puree, knead to make film, collect to disc, lay preservation film, and ferment for 2 hours.

4. Ferment until there is no elasticity and no depression, divide and round, and ferment for another 15 minutes.

5. Add the bean paste stuffing, ferment for 30 minutes, brush the egg liquid, put it in the middle layer of the oven, bake at 175 ℃ for 20 minutes.

Practice summary

1. Add flour and seasoning to baking powder, knead into dough, cut into 10 equal parts, ferment for about 30 minutes, and divide bean paste into 10 equal parts.

2. Each piece of dough should be thick in the middle and thin on the edge. After wrapping in the bean paste, close the mouth and knead it. Place it in the steaming pan and steam it over high heat for 15 minutes.

Steamed dough, steamed bread

Raw materials:

140g standard powder, 140g whole wheat flour, 155g 30 ℃ warm water, 4G dry yeast

Method:

1. Put the yeast into warm water to neutralize;

2. Slowly pour the yeast water into the flour and stir it with chopsticks until the water is poured out and the flour turns into a big snowflake;

3. Knead the dough into dough, cover it with wet cloth, put it in the middle layer of the oven, put a plate of water in the lower layer, and adjust the oven to 30 degrees;

4. About 30 minutes, the face will become twice as big, with the finger down does not rebound;

5. The dosage is about 35g;

6. Roll the filling into a thick round skin in the middle and thin around. Take out the bean stuffing from the refrigerator and divide it into about 35g each. Rub it into a ball and put it into the dough;

7. Pleating, forming;

8. Put a thin layer of oil on the steaming tray, put in the steamed stuffed bun, cover the pot and wake up for the last 15 minutes;

9. Seal the pot well, heat it up, and bring it to a boil (I like to put it in cold water. When it's cold to hot, the noodles wake up again), change the water and steam for 10 minutes. Turn off the heat, hold for another 2 minutes, and then slowly remove the lid.

nutritive value

Adzuki bean is also called red adzuki bean. It's an edible red bean food that looks like soybeans. Avoid mixing with red beans. Adzuki Bean contains protein, vitamin B1, vitamin B2, niacin, calcium, iron and other nutrients

Flour is rich in carbohydrates, cellulose and vitamin E. Eating whole wheat food is a new trend of health and weight loss.

Cooking skills

1. It is better to choose the red bean with larger particles, and wash it out many times after soaking to remove the astringency;

2. When frying stuffing, sugar can be added in several times;

3. The second step of the wrapped bean paste can not be omitted.

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Chinese PinYin : Dou Sha Bao