Baozi Stuffed with Red Bean Paste(dou sha bao )

Baozi Stuffed with Red Bean Paste

Introduction:

"The buns with stupid bags are really ugly. Now I'm not afraid of it. Turn the seal of the steamed bun down and steam it out. It's chubby and good-looking. "

Production steps:

Step 1: turn the sugar in warm water, pour in yeast and let it stand for a while.

Step 2: slowly pour the yeast water into the flour and stir it with chopsticks to form a powder free flocculent.

Step 3: soften the dough, cover it with plastic film or ferment.

Step 4: make a good dough. The finger sticky powder rubs a hole in the dough, does not retract, does not rebound, the dough will not collapse, the hole does not wrinkle, the dough is honeycomb.

Step 5: take out the fermented dough, exhaust the air on the panel sprinkled with a little dry powder, and divide it into uniform dosage forms.

Step 6: use a rolling pin or hand to form a thick steamed bun skin with thin sides in the middle, and put on the bean paste filling.

Step 7: put the seal down.

Step 8: put the steamed buns in the steamer with a thin layer of oil for secondary fermentation. Steam in cold water.

Step 9: don't open the steamed bun immediately, keep it stuffy for about 3-5 minutes.

Step 10: Delicious bean paste bag.

Materials required:

Flour: 500g

Yeast: 5g

Bean paste filling: appropriate amount

Sugar: right amount

Warm water: moderate

Note: when opening the cover, try not to let the water drop on the cover drop on the bun, so as not to cause collapse.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Dou Sha Bao