Shell Steamed Buns

Overview

Shanghainese people call stuffed buns steamed buns, and breakfast stall owners in Shanghai are also used to the Shanghainese names of meat steamed buns, vegetable steamed buns and bean paste steamed buns. The stuffed buns are sometimes called steamed buns, such as light steamed buns, knife-cut steamed buns, brown sugar steamed buns, etc.; sometimes they are called bread. My mother-in-law calls steamed buns without fillings bread, so I often get the wrong idea and think she wants that kind of Western-style bread. I rarely make steamed buns. Making steamed buns is not easy. Kneading dough, fermenting, and steaming steamed buns are all skills. Fortunately, I have a bread machine and experience in making bread. Although they are two different things, they always have something in common. Furthermore, if the skills are not enough, just look good, put some thought into it, and do some tricks. Beautiful food can always make people feel more beautiful.

Tags

• staple food
• steamed bun hanamaki
• all-purpose flour
• cocoa powder
• sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Material collection 1 White dough: 120g all-purpose flour + 60g water + 1.5g yeast + 1.5g salt + 10g sugar 2 Cocoa dough: 110g all-purpose flour + 10g cocoa powder + 80g water + 1.5g yeast + 1.5g salt + 10g sugar

   

2. 2 Knead the dough: Knead the white dough first, put all the ingredients of the white dough into the mixing barrel of the bread machine, stir it into a flocculent shape with chopsticks, and go through the dough mixing process (20 minutes).

   

3. 3 Knead the 2 doughs in turn, then knead the 2 doughs again with your hands to allow the two doughs to ferment simultaneously. Cover with plastic wrap and let stand for 20 minutes.

   

4. 4 Roll the rested dough into two rectangular pieces of the same size, about 5mm thick. Brush water on the white dough.

   

5. 5 Cover the cocoa dough on the white dough brushed with water, and gently pull the cocoa dough to make the two pieces of dough the same size.

   

6. 6 Brush water on the cocoa dough, roll it up along the long side, and roll it tightly.

   

7. 7 Cut into pieces, I cut 14 pieces.

   

8. 8 Take an agent and arrange it into a circle, focusing on the cut surfaces to make the white and brown layers distinct.

   

9. 9 Flatten it and roll it into a round or oval shape. Use a scraper to make an impression on half of the circle as shown in the picture. Be careful not to cut it.

   

10. 10 Use your fingers or chopsticks to push inward on the edge mark to form a crescent edge.

    

11. 11 Thumb and index finger pinch in the middle.

    

12. 12 Fold it in half, pinch out a small point, and arrange it into a shell shape.

    

13. 13 The shell steamed bun embryo is ready. Let’s look at it from another angle.

    

14. 14 Line the steamer with silicone cage cloth, place the raw embryos, and leave enough space between the raw embryos. Boil a pot of hot water, about 80℃, put the steamer on the hot water, cover it and ferment it for 30 minutes. I have a 3-layer steamer, so I change the positions of the upper and lower steamers every 10 minutes.

    

15. 15 Bring to a boil over high heat and steam for 10 to 15 minutes. Turn off the heat and simmer for 2 minutes before opening the lid.

    

16. 16 If you like it, don't forget to hand in your homework. Welcome to my gourmet public account "Meiji" for more recipes!