Variety of Pasta: Red Velvet Buns

Overview

Red envelopes are falling from the sky, you won’t be disappointed once you grab them! We are used to seeing the same white bread, let’s add some color and beauty to it and make it into a very popular red envelope, which not only looks beautiful on the outside, but also has a rich filling! Like it? The method is very simple, just add a little red yeast powder to the dough. Monascus powder is made from crushed red yeast rice and has strong coloring power for protein, so it is often used as a food dye. Compared with chemically synthesized red pigments, red yeast powder has the advantages of non-toxic and safe, and it also has the effects of strengthening the spleen, digesting, promoting blood circulation and removing blood stasis. Come, let’s study together!

Tags

• staple food
• home cooking
• children
• afternoon tea
• steamed buns
• children's day
• flour
• meat residue, wolfberry sprout vermicelli filling
• red yeast rice powder
• sugar filling
• white sugar
• yeast
• water

Ingredients

Steps

1. 1 Pour flour, yeast, red yeast rice powder, and white sugar into the noodle cylinder of the chef's machine respectively. Pour water on the yeast first to dissolve the yeast. Place the noodle cylinder on the chef's machine, start the machine, knead into a smooth dough, cover with a damp cloth (or plastic wrap) to ferment. (You can also choose to use a bread machine or knead the dough by hand).

   

2. 2 Once it's doubled in size, it's ready to ferment when you dip your fingers in flour and poke holes without shrinking or collapsing. When you pull it open and there are even silk nests, it's ready to ferment (I forgot to take a picture of the dough's state, please refer to this dough state picture).

   

3. 3 Place a kneading mat or chopping board to deflate the dough (sprinkle a little dry powder in batches to prevent sticking).

   

4. 4 Cut the dough in half and roll each dough into long strips.

   

5. 5 Divide into portions and knead until smooth. (Cover with a damp cloth to prevent dry skin) (Steam directly to make round steamed buns).

   

6. 6 Fillings prepared in advance (pork, vermicelli, blanched and frozen wolfberry sprouts, ginger, green onions, etc.).

   

7. 7 Take a piece of dough and roll it into a thin circle with a thick middle.

   

8. 8 Add filling.

   

9. 9 Coordinate with both hands to pinch the pleats one by one and seal the bag tightly.

   

10. 10 Wrap all the buns in turn. If the filling is not enough, add some flour and sugar, mix well, and wrap into sugar triangles.

    

11. 11 Add water to the steamer, place the buns on a steaming rack covered with cotton cloth (or oil paper, etc. to prevent sticking), cover and let rest for about fifteen minutes.

    

12. 12 Seeing that the raw material has obviously become bigger and lighter, turn on the fire, bring to a boil, turn to medium high and steam for 15 minutes, turn off the heat, simmer for five minutes, lift the lid and take it out.

    

13. 13 Finished product. Color difference: under night light.

    

14. 14 Finished product. The natural light under the window in the morning, the color difference is everywhere.

    

15. 15 Finished product.

    

16. 16 Finished product.

    

17. 17 Finished product.

    

18. 18 Finished product.

    

19. 19 Finished product.

    

20. 20 Finished product.

    

21. 21 Finished product.

    

22. 22 Internal organization chart of steamed buns. If there is less stuffing left from the day before, put less stuffing.

    

23. 23 Red sugar triangle.

    

24. 24 Red sugar triangle.

    

25. 25 Diagram of the internal organization of the sugar triangle.