Steamed buns with red yeast and corn(hong qu yu mi bao zi )

Steamed buns with red yeast and corn

Introduction:

"Taiwan's aging population is speeding up now, so many foods pay attention to health and self-cultivation, so I only make healthy and healthy pasta. Monascus is good for health, so I'll do it. As for the benefits, please check on the Internet. I'm not a nutritionist, and I don't have much credibility, right?"

Production steps:

Step 1: stir fry corn, dried radish and dried bean in a pan until the water is dry, then add salad oil and onion, stir fry until onion flavor comes out, then add soy sauce, pepper and five spice powder, mix well, then add sesame oil, mix well and set aside.

Step 2: This is old noodles. The so-called old noodles are the dough that was not used up the day before, so they ferment into large holes and have strong wine aroma.

Step 3: put all the main ingredients into the basin, including the old noodles!

Step 4: stir all the main materials into a dough with chopsticks, then put them on the table and knead them into dough.

Step 5: knead the dough into smooth dough, sprinkle some hand powder on the table, put the dough on, cover it with plastic wrap, and let it stand for 5 to 10 minutes, then you can do the next action.

Step 6: knead the dough into long strips

Step 7: cut into 50g small dough and sprinkle some hand powder to avoid sticking with each other.

Step 8: roll it into a round shape, thick in the middle, so as not to break the skin when wrapping it. Put in the stuffing to wrap it.

Step 9: put the steamed bun into the steamer for the second fermentation, about 20-40 minutes. It's hard to tell the time needed in winter. Today, it's almost 50 minutes. Be patient. Otherwise, the steamed bun is not soft enough and delicious!

Step 10: after the water is boiling, steam it over medium heat for about 15 minutes. 12 minutes ago, insert a chopstick between the cover of the steamer and the distillation to let the air out and let the cold air in. In this way, the steamed bun will not sink because of the large temperature difference between the two after steaming.

Materials required:

Medium gluten flour: 600g

Red yeast sauce: 3 tbsp

Yeast: 6g

Water: 300g

Sugar: 60g

Salt: 1 / 4 tsp

Salad oil: 15g

Old noodles: 200g

Corn kernels: 300g

Dried radish: 100g

Dried bean: 100g

Minced onion: 50g

Soy sauce: 11 / 2 tbsp

Pepper: 2 tsp

Five spice powder: appropriate amount

Sesame oil: 1 tbsp

Note: winter to increase the patience of pasta, because the fermentation time has become longer, but out of delicious steamed buns, the heart is comfortable, right!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: spiced

Chinese PinYin : Hong Qu Yu Mi Bao Zi