Steamed bun with bean paste(nai xiang dou sha pai bao )

Steamed bun with bean paste

Introduction:

"Before we enjoy spring, summer comes in a hurry! You can't stay in bed in the future. You should buy vegetables as soon as possible. I don't want to be tanned all the time. It's so easy to get white after a dull winter! To tell you the truth, I'm afraid of getting up early. I'd rather stay up late than get up early! Typical night owl! However, I didn't think it was right for someone to buy vegetables. I was a full-time cook, and I had to bother my husband to do such small things as buying vegetables. I'm sorry to say that?! But they said: it's hot in the future, the sun is very hot, and you can't get up in the morning, so I'd better get up early and go shopping! I'm overjoyed: you mean you'll take care of all the shopping in the future?? Husband: Well! You don't have to worry about shopping in the future! O(∩_ Haha ~ I wanted to make whole wheat toast today, but I didn't expect that the bran was moldy. On thinking about it, I haven't dried it at all. The bag is still non-woven, not moisture proof! I brought it back when I went back to my hometown last month. My father went to the flour mill to buy it. It's a pity! I was spoiled by this careless spirit! Finally, we made bean paste paibao. It's convenient and fast. This time, I tried to use the one-time fermentation method, which is quite easy to do. Moreover, the baked bread is no different from the second fermentation. In the future, I will use this method in a hurry. I remember in "king of bread Jin Zhuo Qiu", Zhuo Qiu's father told Zhuo Qiu that when bread is baked, a lot of water will be lost. If a glass of water is put in the oven, the water lost during baking can be replenished, so that the bread will not dry. Try this method, I think it's very effective. Every time I make a bun, I feel it's not wet enough. This time I don't feel dry at all. "

Production steps:

Materials required:

Golden Elephant powder: 300g

Golden dragon fish corncob flour: 150g

Butter: 40g

Eggs: 2

Yeast: 5g

White granulated sugar: 60g

Salt: 4 g

Water: 182 G

Brush egg liquid on the surface: a little

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Dou Sha Pai Bao