Doubao(dou bao )

Doubao

Introduction:

"I especially like Doubao. When I was a child, I always steamed Doubao for the Spring Festival. Compared with the usual, this Doubao is a very delicious food. Every year, we steam bean buns. In fact, we can steam them normally. I don't know what's going on. I always feel that it's just for the Chinese New Year! It's terrible to get used to it. It's often hard to change it. "

Production steps:

Step 1: take appropriate amount of red beans and wash them with water.

Step 2: no bubble hair, directly with the electric pressure cooker cooking (steamed rice) key, the amount of water according to our usual steamed rice when the rice water ratio is slightly more.

Step 3: after the end of the procedure, don't rush to boil for half an hour to one hour, add appropriate amount of sugar after boiling.

Step 4: mix well.

Step 5: flour, use ordinary flour.

Step 6: yeast 1% of flour in warm water 2% of flour.

Step 7: pour yeast water into flour and stir while pouring.

Step 8: after mixing evenly, knead the flour by hand and move it to the chopping board.

Step 9: knead until smooth and place in a large bowl.

Step 10: ferment in a warm place for about three hours. If you are not in a hurry, you can put it in the refrigerator or outdoor natural fermentation at about 2 degrees. It takes a long time, about 10 to 12 hours. The finished dough is about twice the size of the original dough and full of bubbles.

Step 11: put the dough on the chopping board to exhaust and shape it into a small dosage form.

Step 12: knead the small dosage fully and evenly, with the thumb and the palm and other four fingers, massage the small dosage

Step 13: knead the small dose into a peach shape.

Step 14: pinch out the dimple from the bottom.

Step 15: add the bean paste

Step 16: close the mouth and knead evenly.

Step 17: put it upside down and sprinkle the raw flour on the Beanbag. (this is the way my family has been making bags. You can make bags according to your own habits.)

Step 18: pack them one by one, and pay attention to cover them with plastic film, so as to avoid the skin hardening during the second fermentation. If it is a heated room, it can ferment naturally indoors, and the time needed is about 30 minutes. If it is not a heating room, you can put it in the oven. If there is no oven, you can boil the water in the steamer to about 40 degrees, turn off the fire and ferment. The second fermentation can be completed on the cage drawer, and it is suggested to spread cloth or vegetable leaves on the cage drawer.

Step 19: after the second fermentation, put it on the boiling steamer and steam for about 25 minutes.

Step 20: simmer a little and bring to a boil. Take out the steamed buns in time and let them cool down before entering the refrigerator.

Materials required:

Flour: right amount

Water: moderate

Red beans: moderate

Yeast: right amount

Sugar: right amount

Note: all in the middle of the step.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Dou Bao