Small hedgehog bean paste bag(xiao ci wei dou sha bao )

Small hedgehog bean paste bag

Introduction:

"I remember when I registered for gourmet world in 2010, I saw a little hedgehog bag made by someone. It was really lovely! At that time, on a whim, he learned to do it once. As a result, his face was too soft. Before he woke up well, the little hedgehog's thorn was listless. After steaming, it's more like a little fat man. He coaxes his one year old niece to be very happy and unwilling to eat! This time, make the dough harder. When exhausting, rub in some dry powder. The result shows that the hardness is OK. After a few days back to my mother's home, I will make it for my niece again! ^_ ^”

Production steps:

Step 1: flour, yeast, sugar, mix, add water and make a slightly harder dough.

Step 2: knead well, cover with plastic film, ferment to 2-2.5 times the size, here I ferment at room temperature all night.

Step 3: take out the fermented dough, exhaust and knead well. If you think the dough is soft, add some dry powder and knead it in, so that the hedgehog's spines are very strong! After kneading, it is divided into several equal small dosage forms

Step 4: round, press flat, roll into a round cake. Add the right amount of bean paste stuffing.

Step 5: wrap well, pinch tightly, close the mouth down, and make it oval. (hedgehog's body)

Step 6: squeeze out the hedgehog's head at the front end

Step 7: use scissors to cut out hedgehog's small spines in turn. (if you press the scissors down a little, the thorn will be longer.)

Step 8: good Hedgehog

Step 9: finally use black sesame or jujube skin, red beans and so on, dip them on both sides of the head to make eyes.

Step 10: do all the hedgehogs well

Step 11: put it into the steaming tray and wake up for more than ten minutes

Step 12: turn the large fire to medium fire for 12-15 minutes, and then open the lid after 3-5 minutes.

Step 13: Hedgehog bean paste is out of the pot

Materials required:

Flour: right amount

Yeast: right amount

White granulated sugar: right amount

Water: moderate

Red bean paste: right amount

Note: 1, the surface should be slightly hard. 2. When exhausting, if you feel the dough is soft, you can knead in some dry flour to make the dough hard. 3. When cutting thorns, press the scissors a little lower, and the thorns will be long and stiff.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Xiao Ci Wei Dou Sha Bao