Steamed bun with bean dregs and red dates(dou zha hong zao hua mo )

Steamed bun with bean dregs and red dates

Introduction:

"Jujube steamed bun, in fact, is steamed bread. Because it is decorated with jujube and looks like a flower, it is called huamo, which sounds more pleasant. In my heart, steamed bread is not only a steamed bread, but also full of the temptation and moving of beauty. This bean dregs red date huamo, with pumpkin, makes the color more brilliant and pleasant. Every flower has its own sweet aftertaste

Production steps:

Step 1: raw material picture: peel pumpkin, cut into pieces, steam and press into mud; soak jujube in warm water for one hour.

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, use a knife to make orange peel crumbs, set aside.

Step 4: bean dregs dough method: take a stainless steel basin and sift in flour, pour in bean dregs, orange peel, 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 it into a smooth dough without bubbles.

Step 12: knead the pumpkin dough into a smooth, bubble free dough in the same way.

Step 13: knead the two kinds of dough into a round finger thick long dough.

Step 14: use one chopstick for each dough to press out the grain.

Step 15: cut the dough into 5cm long.

Step 16: take a red jujube, wrap it in a 5cm long dough, pinch the joint tightly, and stretch it a little longer to form a petal.

Step 17: make two color petals in turn.

Step 18: each flower is composed of four or six petals, which can be combined in single or two colors. Dip some water between the petals to make it easy to bond. Use chopsticks to gently press down the middle of the flower, and then insert a red jujube as the stamen (forget to take this step in the picture).

Step 19: spread the steamed (or scalded) lettuce leaves on the steamer, and then arrange the steamed buns at intervals (for example, lay a layer of cotton cloth on the bottom of the stainless steel steamer to avoid steam wetting the steamed buns), and continue to ferment for about 40 minutes until the steamed buns are very bulky.

Step 20: 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:

Bean dregs dough: right amount

Black soybean residue: 100g

High gluten flour: 150g

High activity dry yeast: 1g

Baking powder: 2G

Sugar: 50g

Milk: 20ml

Oranges: one

Pumpkin dough: moderate

Pumpkin puree: 60g

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. Each variety of pumpkin has different water content. If the dough is too dry or too wet, add water or flour appropriately. 3. 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 : Dou Zha Hong Zao Hua Mo