(hong dou yi mi bao )

Red bean and job's tears bun

Introduction:

Production steps:

Step 1: get the ingredients ready (the ingredients in the picture are actually not finished)

Step 2: add 40 grams of sugar, peanut oil and salt to the boiled Adlay. Stir fry for a while. Remove the water and add fragrance. Don't stir fry too dry

Step 3: add 20g sugar, yeast, a little salt and water to the flour

Step 4: stir into cotton

Step 5: knead for about ten minutes

Step 6: knead it into smooth dough, cover it and let it stand, ferment about 1.5 times at room temperature, and the room temperature is about an hour now

Step 7: after fermentation, insert a hole in the middle to exhaust. If it shrinks a little, it means that the fermentation time is too long,

Step 8: divide into small flour

Step 9: roll the skin into a bun skin with thick middle and thin edge

Step 10: pack the bean stuffing, lift the dough while kneading and close the mouth

Step 11: put it separately with the mouth closed down and let it stand for 15 minutes

Step 12: steam for about 15 minutes in cold water, cover for 2 minutes, and don't let the cover drop onto the bun, otherwise there are concave and convex spots on the surface of the bun

Step 13: have a taste

Materials required:

Medium gluten flour: 250g

Yeast: 3 G

Cooked job's tears: about half a bowl

Cooked red beans: a bowl

Water: 120g

Sugar: 60g

Peanut oil: 10g

Salt: a little

Note: the Coix should be cooked separately, the taste is good

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Dou Yi Mi Bao