Baozi Stuffed with Red Bean Paste(dou sha bao )

Baozi Stuffed with Red Bean Paste

Introduction:

"Dousha Bao, a traditional pasta, has been made several times before, but it's not successful. The main reason is that the dough is not good. Once it comes out of the steamer, it's shriveled and looks ugly. Recently, my son fell in love with making soybean milk, and yesterday he made two bean honey milk (red bean, mung bean and honey). The soya bean milk is ready, and the red and green bean mixed bean paste is left. Bean paste has been cooked, very delicate, add a little sugar, just used to make bean paste bag. This time, we learned from the lessons of the past and carefully processed the dough. Ha ha, color, fragrance, success! It's just a little bit smaller. "

Production steps:

Step 1: cool the cooked bean paste, add appropriate amount of soft sugar, mix well, knead into uniform size filling ball, set aside.

Step 2: pour the flour into the bowl, cut the butter into small pieces, mix with the flour, and crush with hands.

Step 3: pour in dry yeast and baking powder.

Step 4: pour in some warm water and knead the dough into a smooth dough.

Step 5: cover with plastic wrap and ferment in a warm place to twice the size.

Step 6: take out the fermented dough, exhaust the air, knead well, and divide it into uniform size dough.

Step 7: roll the dough into pie shape, wrap the stuffing, close the mouth, pinch it down, and shape it.

Step 8: put into the steamer, steam for 10 minutes after boiling, turn off the heat and simmer for 5 minutes.

Materials required:

Medium gluten flour: right amount

Butter: a small piece

Dry yeast: 1 teaspoon

Baking powder: 1 teaspoon

Warm water: moderate

Red mung bean mixed bean paste: appropriate amount

Soft sugar: right amount

Note: 1, dough can also be kneaded into a cake, so steamed out more soft. 2. If you use salt free butter, mix with a little salt.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Dou Sha Bao