Doubao(dou bao )

Doubao

Introduction:

"The domestic food experts are keen on baking, while the overseas Chinese are keen on Chinese pastry - because they can't buy it, they have to do it by themselves. admire! Baozi and Doubao are the most difficult to grasp, and I often miss them. A lot of friends have met this situation: the noodles ferment well, but the surface of steamed bean buns or steamed buns is uneven, and some places are like dead noodles. In my personal experience, if you want to be plump, you need to pay attention to three key steps, and look down. "

Production steps:

Step 1: keep the flour alive and ferment at room temperature for 2 or 3 hours in summer

Step 2: red beans and brown sugar are made into stuffing in advance. After I make this, I freeze it in the refrigerator and thaw it in advance

Step 3: after the flour is ready, put the chopping board to knead the flour. Knead the flour while adding the dry flour for about 15 minutes. Knead about 40 grams of flour. This is one of the key steps

Step 4: dough cutting agent

Step 5: press flat and knead it several times, otherwise the surface will not be smooth after rolling, which will affect the effect of hair awakening;

Step 6: put on the lid after rolling the dough and wrap it after waking up for a few minutes - step 5 and step 6 are the second key steps

Step 7: the method of making bean buns is similar to that of steamed buns, but you don't need to make big stuffing like steamed buns

Step 8: put the stuffing on and stretch the edge in a circle

Step 9: fold and fold

Step 10: completely envelop and grow into a round shape

Step 11: invert and reshape on the chopping board

Step 12: add water to the steamer, put cloth on the drawer, and code the bean bags

Step 13: wake up for about 20 minutes until the body expands to 1.5 times the original size - this is the third key step

Step 14: steam over medium high heat for 20 minutes, remove the lid 5 minutes after turning off the heat

Step 15: take it out and let it cool

Step 16: break it off, the taste is good

Step 17: breakfast in the morning (Sunday), with northeast cold dishes: eggplant and potato with garlic sauce

Materials required:

Fuqiang powder: 400g

Red bean stuffing: right amount

Yeast: 3.5g

Dry flour: About 40g

Note: repeat the three key steps: 1. Kneading: after the flour is made, knead the dough on the chopping board, add dry flour and knead it for about 15 minutes; the amount of flour I knead this time is about 40g; 2. Kneading of dough: knead the dough several times after the dough is cut and flattened; cover the dough after rolling, and then wrap it for a few minutes; 3 Hair: for all wrapped bean buns, you need to wake up in the steamer for about 20 minutes until the body expands to 1.5 times the original size. In summer, you can put cold water in the steamer. If you are in a hurry to wake up, you can heat the cold water with the minimum fire for about 5 minutes. In winter, you can use this method.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Dou Bao