Steamed buns with sweet potato and bean paste(hong shu hong dou dou sha bao )

Steamed buns with sweet potato and bean paste

Introduction:

"When I was a child, I didn't eat noodles. As long as I cooked noodles for dinner at home, I began to play the big lady's temper. My grandmother loved me most. After a big meal, she didn't care to eat. She had to take my small bowl to the village to borrow a bowl of rice noodles for me. When I was a child, on the eve of the Spring Festival, every family had to steam several large pots of steamed stuffed buns and steamed buns of various flavors. Among them, the essential ones were my favorite steamed buns with oil dregs, noodles, green vegetables, sweet potato and bean paste. Steamed buns are good for cooking when relatives and friends come home. I still remember the scene, the soil stove in the countryside, the firewood cut from the trunk, I burn the fire, grandma knead the noodles, while packing. Smelling the special aroma of pasta, I'm going to get drunk. After steaming a pot, I'll eat one right away, until I can't eat any more. This autumn at home for the old lady hand rolling noodles, fried bread, milk steamed bread, fried bread, eat a few times later, the old lady said: you north of the "Yazi" like to eat pasta, I immediately asked her: are you the south of the "barbarian"? The old lady giggled. The steamed buns I made are very popular with the old lady. When they are just out of the pot, she is happy to take some of them to her neighbors. As she walks, she says happily, "look at the steamed buns made by my great granddaughter. They are good-looking and delicious.". I am happy and satisfied at this moment. I didn't eat pasta when I was a child. Why can I do it so well now? After all, I have to start with a northern man! When I was in love, he always gave in to me. We cooked rice every day. Later, he had a stomach problem. In order to accommodate him, I began to learn how to make pasta. At the beginning, I steamed several hard steamed buns that could be thrown out to beat dogs. Later, when I found out the trick myself, all kinds of pasta were out of the question. "

Production steps:

Step 1: 200 grams of red beans, soak in water one night in advance. (I added job's tears to red beans. You don't need to add Job's tears when you make them.)

Step 2: put the red beans into the pot, as shown in the figure 4 bowls of water to boil.

Step 3: after the red bean soup is boiled, add the lid and simmer for 10 minutes, then turn off the heat and simmer for 30 minutes. After simmering, the beans will blossom automatically. Then add about 30 pieces of rock sugar. The amount of rock sugar can also be determined according to personal preference.

Step 4: after adding rock sugar, open the lid and cook the red beans over low heat until the water is dry. There is a little sticky water at the bottom of the pot, because after the bean paste is cooled, it will absorb a little water and become dry. In the middle every few minutes to stir once, so as not to paste the bottom.

Step 5: cool the bean paste. I like bean paste with grain. Personally, I don't think it's suitable to make bean buns with very delicate bean paste.

Step 6: cut 200g sweet potato into small granules.

Step 7: mix the bean paste and sweet potato, then add 30g sugar. This step depends on your taste, or you don't need to add it.

Step 8: mix well and set aside.

Step 9: add 550 grams of flour and 320 grams of warm water to make a dough. I use self-made powder, so add warm water. Do not add yeast, if you use ordinary flour, you need to add the same amount of yeast powder.

Step 10: ferment the dough to twice the size, and poke the dough with your fingers to form a honeycomb. (I put the dough next to the radiator for about an hour, and the dough is fermented. My room temperature is about 28 degrees. If you have an oven at home, you can adjust the oven temperature to 35-38 degrees to ferment the dough in the oven. If the room temperature is low, the fermentation time of the dough will be extended for several hours.)

Step 11: apply thin powder on the chopping board and knead the dough to the original size.

Step 12: take half of the dough and rub it into strips.

Step 13: cut into about 35 grams of flour.

Step 14: round the dough again.

Step 15: roll out the bun skin.

Step 16: put the right amount of stuffing into the bun skin.

Step 17: shut up.

Step 18: close the bun down and reunite it again.

Step 19: it takes 15-20 minutes for the steamed bun embryo to wake up again. Whether steamed steamed buns are good or not has a direct relationship with the second awakening of steamed buns. If the steamed buns are not good enough, the steamed buns are not soft and some are like dead noodles. If you wake up too much, the skin will crack.

Step 20: Brush vegetable oil on the grate to prevent adhesion. Put cold water on the pot and bring to a boil. Steam for 10 minutes. Then change to low heat for 15 minutes. Turn off the fire and open the lid after 3-5 minutes. Remember, don't open the lid immediately after the fire is turned off. If you open the lid immediately, the skin of the bun will collapse. As the saying goes, the steamed bun is not ripe and the Qi is not even. That's the truth. After the fire is turned off, let the heat brew for some time.

Materials required:

Autogenous powder: 500g

Warm water: 320G

Red beans: 200g

Water: 4 bowls

Sweet potato: 200g

Rock sugar: 30g

Fine granulated sugar: 30g

Note: I'm a post-85 super food girl who loves beauty very much. I like food and food photography. Thank you for your attention. I'll share with you my beautiful secret of eating while being thin! I love to eat, weight only maintained between 80-90 Jin, height 160 I was also a 120 Jin fat girl oh! So as long as you eat in the right way and at the right time, you will enjoy the delicious food and enjoy the slim!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Shu Hong Dou Dou Sha Bao