Sweet scented osmanthus and red bean buns(gui hua hong dou bao )

Sweet scented osmanthus and red bean buns

Introduction:

"In my hazy childhood memory, my favorite cartoon is smart Yixiu, and some of the hazy ones are clear. Besides" rest, rest for a while ", there is also the appearance of Yixiu and his friends when they eat bean bags. When I was a child, sweet Doubao was also my favorite staple food. At that time, there were few staple foods at home, except rice, steamed bread, steamed buns and dumplings, which were only available on New Year's day. Because red and small beans were more expensive, they were more complicated and didn't make them very often. Every time I eat it, I always pack it with two beans. I often eat it with sweet red bean stuffing, and I have to ask my mother to make more red bean stuffing to eat. The love of red bean begins with bean buns, then what new year cake, fried cake, Tangyuan, red bean cake, red bean cake, red bean paste, red bean milk With more and more rich diet, more and more Dongdong varieties are made of red beans. Recently, I like the sweet scented osmanthus and red bean buns in a noodle shop. I just feel that the filling is a little small. My mother can't be too tired recently. It's hard for her to make pasta. Now that I'm a foodie, I should try my favorite bean bag. I can also let my mother taste my own craft. I feel that the skill of making delicious food has increased unconsciously. The first time I made Doubao, I was very successful. The noodles are very good. The main reason is that the stuffing is big and the skin is thin. The soft and vigorous dough is filled with sweet scented osmanthus and red bean. The sweet scented osmanthus and red bean buns made by ourselves may not be the most perfect, but they must have the most love. Mom and dad like it very much, and they can't help eating one after leaving the pot in the middle of the night. Steamed a pot of sweet scented osmanthus red bean buns, red bean control, I know you drop joy, right

Production steps:

Step 1: pour yeast powder into a small bowl, pour in a little warm water, and mix well.

Step 2: pour the flour into a large bowl, spread it, dig a small hole in the middle, and pour in yeast water.

Step 3: pour warm water into the flour several times.

Step 4: blend into a medium hard and soft dough.

Step 5: put a little oil on the drawer.

Step 6: pour some warm water into the pan, put on the drawer, put the dough on the drawer and cover the pan. Put it in a warm place to make hair.

Step 7: make the dough twice the size of the original dough, press it with your fingers, and the small pits will not rebound.

Step 8: take out the dough and put it on the surface with a little flour. Knead it into a smooth dough.

Step 9: take a proper amount of dough and rub it into long strips, then pull it into a single dosage form weighing about 40g.

Step 10: press into a round cake.

Step 11: roll out a slightly thin bun skin around and a slightly thick one in the middle.

Step 12: put in the right amount of bean stuffing, wrap it into bun shape, and flatten the closing place.

Step 13: put the smooth face up on the panel, put both hands on both sides, and rub the Beanbag into an oval shape.

Step 14: let it stand for 10 minutes.

Step 15: change the clean cold water in the steamer. The amount of water is about the second knuckle of the index finger at the bottom of the steamer. Put on the steaming tray, brush a little oil, put in the bean bag. There should be at least one finger wide gap between each bean buns and the edge of the pot. Cover the pot and start steaming over medium heat.

Step 16: turn to high fire after the hot gas comes out, steam for about 10 minutes, and turn off the fire. Let stand for 10 minutes, then remove the lid.

Step 17: turn to high fire after the hot gas comes out, steam for about 10 minutes, and turn off the fire. Let stand for 10 minutes, then remove the lid.

Materials required:

High gluten flour: 800g

Sweet scented osmanthus and red bean stuffing: 1430g

Warm water: 450 G

Yeast powder: 8g

Note: 1. Adjust the dosage according to the amount of bag drops. The amount of warm water should also be adjusted according to the situation of flour. Different brands of flour absorb different amount of water. 2. The oil on the drawer can prevent stickiness. There is no smell of oil after steaming. You can also put wet drawer cloth. 3. According to the weather, it is faster in summer and slower in winter. It's better to put a heating bag on the quilt.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Gui Hua Hong Dou Bao