Soft bean paste buns❗️Milk-flavored wheat red bean buns (one-time fermentation)

Overview

❤️❤️❤️ Tips and tips for making steamed buns: 1. To make more three-dimensional cartoon steamed buns, it is recommended to choose low-gluten flour! This is the low-gluten flour we often use to make cakes. To make ordinary knife-cut steamed buns, you can choose low-gluten or medium-gluten flour. 2. The ratio of milk or formula milk powder is generally 500 grams of flour + 250 grams of water or milk + 5 grams of yeast + 15 grams of coconut oil (one gram of yeast can be reduced in summer). You can add sugar or not, and adjust it according to the size of the baby. Adding coconut oil will make the steamed buns smoother and enhance the milky flavor. You can also add light corn oil and olive oil. 3. When making steamed buns, do not knead the dough excessively with your hands. The warmth of your hands will cause the dough to ferment in advance. Use a rolling pin to roll it, fold it, roll it again, and fold it again until the dough is smooth. 4. Judgment of fermentation. Cartoon steamed buns are basically fermented at one time. After shaping, cover them with plastic wrap in time. If the surface is too dry and the steaming surface is not smooth, it will crack. The fermentation time is not fixed and is greatly affected by the weather temperature, the size of the steamed buns, the amount of yeast, etc., so you need to judge by yourself. Gently press the fermented steamed buns with your hands. They will rebound slightly and become 1.5-2 times larger in volume. If they become lighter, they are fermented

Tags

• pasta
• all-purpose flour
• bean paste filling
• coconut oil
• white sugar
• yeast
• milk

Ingredients

Steps

1. 1 Mix 300g all-purpose flour ➕150g milk ➕3g yeast ➕5g white sugar to form a dough.

   

2. 2 Add 5 grams of coconut oil and continue kneading into a smooth dough.

   

3. 3 As shown in the picture, the surface is smooth (the dough is smooth and the steamed buns are delicate).

   

4. 4 Divide the dough into two pieces and cover the other piece with plastic wrap to prevent the dough from drying out.

   

5. 5 Divide into small dough pieces, about 55 grams each.

   

6. 6 Roll out into a round shape, slightly thicker at the bottom.

   

7. 7 Place the bean paste filling in the middle of the wrapper, press it flat, and wrap it into a wheat ear shape, or any shape you like.

   

8. 8 Wrap everything up, cover with a lid, and put it in the pot to proof (the buns will obviously become larger and lighter, and they will rebound when pressed gently. If the volume is 1.5-2 times larger than before, it means the buns are fermented).

   

9. 9 Add cold water to the heat and steam for about 15 minutes after the water boils.

   

10. 10 The taste is soft and sweet, and the bean paste filling is made by myself, which is clean, hygienic and delicious.

    

11. 11 After the red bean paste buns are cooled, store them in a plastic bag and freeze them. You can steam them in the morning, which is very convenient.