Orange bean dregs plum bun(cheng xiang dou zha mei hua bao )

Orange bean dregs plum bun

Introduction:

"Colorful pastries always attract people's eyes and appetites. It's a good choice to use the rich natural colors of fruits and vegetables as the pigment of pastries. It can not only increase the visual temptation, but also add a different enjoyment to the taste buds. In this cold winter, a touch of warm yellow can make people's heart warm up instantly. This orange bean dregs plum blossom bag is just like yellow plum blossoms blooming in winter, which makes people happy and warm. Add orange peel in the dough, bite, the whole mouth is full of light orange aroma, as if sprayed with oral freshener. Orange peel has many functions, such as resolving phlegm and reducing adverse reactions, eliminating food and stomach, treating chest diaphragm and qi stagnation, hair care and beauty. Adding orange peel crumbs into bean dregs dough can not only make full use of orange peel, but also relieve the flatulence of bean dregs and help digestion and accumulation. It's really a multi-purpose thing. "

Production steps:

Step 1: raw materials: Pumpkin peeled and cut into pieces, steamed and pressed into mud; red dates soaked in warm water for one hour; fried pumpkin yam stuffing in advance (please refer to "pumpkin stuffing ice skin moon cake"

Step 2: soak the orange in salt water for 20 minutes, wash it clean, scrape off the skin, and try not to use the white part.

Step 3: scrape off the orange peel, cut it into orange shavings with a knife, set aside.

Step 4: Main dough method: take a stainless steel basin and sift in flour, pour in bean dregs, orange peel crumbs, dry yeast, baking powder and milk (milk should be added in different times to avoid too much water in dough).

Step 5: all the materials are evenly mixed into a powder free state.

Step 6: knead for 8-10 minutes to form a smooth and non stick bean dregs dough, apply a little oil on the bottom of the basin, then put in the dough, cover it with a safety film or dry wet cloth, and ferment in a warm place.

Step 7: Pumpkin dough method: take a stainless steel bowl and sift in flour. Pour in pumpkin puree, dry yeast and baking powder.

Step 8: all the materials are evenly mixed into powder free state.

Step 9: knead for 6-8 minutes to form a smooth and non stick pumpkin dough. Apply a little oil on the bottom of the basin, then put in the dough, cover it with a safety film or a wrung wet cloth, and ferment in a warm place.

Step 10: ferment the two kinds of dough for about 1-2 hours to 1.5-2 times the size.

Step 11: remove some flour from the chopping board, then move the bean dregs dough to the chopping board, remove some flour, and knead them into smooth dough without bubbles.

Step 12: make a long round dough.

Step 13: cut into small even dough.

Step 14: roll the small dough into a slightly thick round skin.

Step 15: pack in pumpkin and yam stuffing.

Step 16: tighten the necking and round it.

Step 17: make decorative plum blossom again, remove some flour from the chopping board, then move the pumpkin dough to the chopping board, remove some flour, and knead it into smooth and bubble free dough.

Step 18: roll the pumpkin dough into 0.5cm thick dough with a rolling pin, and then press it with a plum biscuit mold to form a plum shape.

Step 19: use a round flower mounting mouth to press out a round hole in the middle of the Plum Blossom Mask, which is mainly used to decorate jujube.

Step 20: gently flatten the top of the steamed stuffed bun, then take a plum blossom noodle, apply a little water on the bottom, stick it on the top of the steamed bun, erect the red dates and insert them into the plum blossom hole, so that a plum blossom bun is ready, and then make the rest of the steamed stuffed bun in turn.

Step 21: spread the steamed (or scalded) lettuce leaves on the steamer, then arrange the steamed bread germ at intervals (for example, lay a layer of cotton cloth on the bottom of the stainless steel steamer to avoid steam wetting the steamed bread), and continue to ferment for about 40 minutes until the steamed bread is very bulky.

Step 22: put the steamer in the boiling water pot, steam for 15 minutes on the medium heat, turn off the heat and let it stand for about 5 minutes, then remove the steamer and simmer for 3 minutes before opening the lid, so that the finished product is not easy to wrinkle.

Materials required:

Main dough: moderate

Black soybean residue: 100g

High gluten flour: 100g

High activity dry yeast: 1g

Baking powder: 2G

Sugar: 50g

Milk: 30ml

Oranges: one

Garnish with pumpkin

Pumpkin puree: 50g

Pumpkin and yam stuffing: right amount

Pumpkin puree: 150g

Powdered sugar: 30g

Chengfen: 50g

Liquid vegetable oil: 30ml

Jujube (decorative): appropriate amount

Note: 1, whether to add water to bean dregs dough depends on the actual situation, if the dough is dry, it should be added, milk can be replaced by water. In addition, if you don't like orange peel, don't add it. 2. Yam is not suitable for stuffing, because yam mud is easy to dry when it is cooled. The first time I tried to add it to pumpkin stuffing, the stuffing is very soft when it is hot, but it is a little dry and loose when it is cold, so it is not easy to package. 3. Pumpkin stuffing can be changed into purple potato stuffing, bean paste stuffing or the stuffing you want. 4. Dry jujube should be soaked in advance until the skin is smooth, so that it will taste softer and sweeter.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Cheng Xiang Dou Zha Mei Hua Bao