Baozi Stuffed with Red Bean Paste(dou sha bao )

Baozi Stuffed with Red Bean Paste

Introduction:

"The bean paste buns made by ourselves have thin skin and lots of stuffing, so they are real. In order to appear lovely, specially on the red dot, originally a little bit good, whim a few more points, it seems a bit self defeating. Ha ha

Production steps:

Step 1: the yeast is boiled with warm water, and the flour is mixed into a smooth dough. Cover it with a cloth and let it warm to wake up.

Step 2: when the dough expands to twice the size, take out the exhaust gas and knead it evenly to form a uniform size dough.

Step 3: flatten the dough and roll it into a round skin.

Step 4: add the bean paste filling.

Step 5: start to pinch the pleats from one side, and finally pinch the neckline tightly.

Step 6: the mouth will be closed down, shaping; with food pigment dot red dot. The green body is put in a warm place and is sent out again for about half an hour. Bring to a boil over high heat, change to medium heat and steam for 10 minutes.

Step 7: turn off the heat, hold for another 2 minutes, and then slowly lift the lid.

Materials required:

Flour: 500g

Yeast: 5g

Water: 250g

Bean paste filling: appropriate amount

Note: 1, I like cold water pot, from cold to hot process, noodles is a wake-up call. 2. The steaming time depends on the size of the bean sandbags. I make them smaller, so the steaming time is shorter.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Dou Sha Bao