How to make the filling of the bean paste bun delicious, and how to make the bean paste stuffed bun?

The recipe of hawthorn bean paste bun is detailed in detail Cuisine and efficacy: boutique staple food dessert dim sum appetizing recipe for strengthening the spleen.

Taste: sweet and sour Process: Ingredients for steamed hawthorn bean paste buns: Ingredients: 500 grams of wheat flour, 250 grams of mung bean paste, 50 grams of gold cake.

Excipients: 90 grams of egg yolks, 50 grams of plums.

Seasoning: 100 grams of white sugar, 20 grams of lard (refined), 15 grams of yeast, 1 gram of alkali Hawthorn bean paste bun Characteristics: Bright color, soft and sweet.

Teach you how to make hawthorn bean paste buns, how to make hawthorn bean paste buns to be delicious 1Put 350 grams of flour into a basin, add 175 grams of yeast and water and form a dough.

2.Wait for the leavened dough to start, add alkali and knead well, take 4 7 dough and mix it with 20 grams of cooked lard and knead well.

3.Another 3 7 pieces of dough divided into 2 pieces for later use.

4.Put the egg yolk in a bowl and beat it, add 75 grams of flour, 50 grams of sugar and the above spare dough pieces, knead well into a yellow dough and make a little sour.

5.The gold cake is crushed with a knife.

6.Add 50 grams of sugar, 75 grams of dry flour and another piece of dough to the remaining dough, knead and knead well into a red dough for a while.

7.Place the white dough on a cutting board, knead into strips and roll out into rectangular sheets.

8.The yellow dough is also rolled out into equally large sheets and covered with white dough sheets.

9.The red dough is also rolled out into equally large slices and spread on top of the yellow dough sheets.

10.Roll the paved dough sheets from one end into a long roll and knead them into 20 pieces.

11.Press the kneaded ingredients one by one into the bean paste filling to form a round ball.

12.Then use a small blade to rotate 5 or 6 knives diagonally around the periphery of the ball, forming an oblique parallel crack.

13.Press your fingers into a concave shape in the center of the ball, cut the plum into 20 small slices, and place them in the recess.

1.This bean paste contains a lot of protein, carbohydrates, B vitamins, vitamin C, and inorganic salts.

2.When flour protein and legume protein are mixed and eaten, the nutritional value will be significantly improved.

3.Traditional Chinese medicine believes that this product contains hawthorn and green plum, which can nourish the stomach, promote appetite, and reduce stomach reversal, **vomiting, so it is suitable for pregnant women.

Tip - Food Restraint:

Egg yolk: Egg yolk should not be eaten with brown sugar, saccharin, soy milk, and rabbit meat.

The recipe for lard bean paste buns is detailed in detail Cuisine and efficacy: Shanghai cuisine, boutique staple food, heat-clearing and detoxification recipes.

Taste: Sweet Process: Steamed Raw materials for lard bean paste buns: Ingredients: 1000 grams of wheat flour, 600 grams of mung bean paste.

Seasoning: 5 grams of yeast, 30 grams of lard (refined) The characteristics of lard bean paste buns: white color, soft steamed bread, fresh and sweet and delicate.

Teach you how to make lard bean paste buns, how to make lard bean paste buns to be delicious1Mix flour with fresh yeast and water to make fermented noodles. Mix the bean paste with sugar and oil cubes to make a filling.

2.Roll the yeast noodles into strips, pick them into blanks, flatten them, put 30 grams of bean paste filling, let them stand for 1-2 minutes, and then put them on a pot of boiling water and steam them for 10 minutes.

Put the flour and flour fertilizer in a basin, mix the dry flour into a dough with warm water, mix it with the flour fertilizer, knead it thoroughly, put it in a slightly warm place, and ferment for 4 hours.

Put the red beans in a pot and add water to soak for a day, then put them in a pot to cook, then add sugar, and mash the cooked red beans with a rolling stick for later use.

When the time is up, the dough is ready when you see that the dough is twice as large as the original, or there are honeycomb-shaped holes.

Put the dough on the cutting board, press a small pit in the middle of the dough, put 5 grams of baking soda, add a little water, dissolve the baking soda, and then knead the dough thoroughly.

Knead the dough into small squeezes.

Knead into a round ball, flatten it, and roll it out into a round dough with a rolling pin.

Scoop a spoonful of the finished bean paste filling, put it on the dough, and wrap it into the shape of a bun to make a bun blank.

Put the steamer on the fire, add half a pot of water to boil, put the cage drawer on the steamer, spread the soaked cage cloth, and then put the finished bun blank in the cage drawer.

Cover the pot, wait for the water to boil and steam, steam for 30 minutes on high heat, and the buns will be steamed.

Take out the buns and put them on a plate, so that the sweet and soft bean paste buns are ready.

Ingredient main

200 grams of flour 100 grams of red beans for 2 people.

Excipients others

1 carton of milk, appropriate amount of white sugar, 2 grams of yeast (dry).

Preparation of bean paste buns (homemade bean paste filling).

Step 1

In a small half bowl of milk, add 2 grams of yeast and an appropriate amount of sugar (this is according to personal taste).

Step 1

Stir to combine. Step 1

Pour the flour into a basin to make a small nest, pour the milk prepared in step 2 into the small nest, and stir with chopsticks until it becomes a sticky shape.

Step 1

Roll the batter into a smooth dough by hand.

Step 1

Smooth dough (hand light, basin light).

Step 1

Make a bird's nest, put warm water at about 40 degrees Celsius in the pot, place the dough in the pot, cover the pot, and let the dough rise (about 1 hour).

Step 1

After fermentation. Step 1

In the process of dough fermentation, we can boil the red beans (the red beans are soaked for 1-2 hours in advance), boil the red beans in a pot until the red beans bloom, and then scoop up the red beans and put them in a food processor, and beat the red beans into a bean paste.

Step 1

Bean. (Stop 1-2 times during the beating process and pour in an appropriate amount of milk.) ）

Step 1

Roll the fermented dough for a while, divide it into 4-5 equal portions, flatten each equal portion of dough and knead it into a dough, put the bean paste in the middle of the dough, and wrap it well.

Step 1

Wrapped bean paste buns. Place in a pot, cover and steam over low heat (I steam with an induction cooker, with 800 heat) for 10-15 minutes.

Step 1

The bun which came out.

Step 1

After turning off the heat, wait 2-3 minutes before opening the lid. Good plump buns.

Step 1

The red bean paste is flowing out, so fragrant!

How to make the bean paste filling: 1After soaking the high-quality red beans in warm water for a day in advance, pour out the water; Wash a bowl of red dates with water and soak them for a while (if you don't put red dates, you can put two spoons of sugar); 2.Put beans and dates into a pot and add an appropriate amount of water;

3.After boiling over medium heat, turn to low heat and simmer slowly, observe more, do not paste the pot, ensure that the water in the bean paste is enough to ensure that the bottom is not scorched; 4.The red beans and dates have been boiled softly, you can use a wooden spatula to gently press and cook into the red bean paste we need.

5.After the boiled beans and dates are cooled thoroughly, they are pounded into a puree; 6.The finished bean paste can be eaten directly, or it can be made into bean buns; Preparation of dough:

1.The yeast is diluted with warm water at about 30 degrees, kneaded into a smooth dough with flour, and put in a warm place to leave;

2.Wait for the dough to swell to about twice the size, take out the exhaust gas and knead well;

3.Divide into evenly sized dough.

Bean paste bun wrapping method:

1.Roll out the dough into a cake shape and wrap the bean paste filling;

2.Close the mouth and pinch it downward, and it looks good in the shape of a duck egg;

3.Put it in a warm place and let it burn again for about half an hour;

4.Steam in a pot under boiling water, 5 minutes on high heat, 5 minutes on medium heat, 5 minutes on low heat, turn off the heat and simmer for 5 minutes. Hehe, a pot of hot bean paste buns is out of the pot.

Preparation of bean paste buns:

1. Soak the red beans in water for 12 hours, and then wash them several times with water until the water becomes clear;

2. Add water to the pressure cooker and cook for 30-40 minutes until soft;

3. Add butter to the wok and melt, pour the red bean paste into the wok, add sugar and stir-fry over high heat;

4. The red bean paste gradually thickens, turn to medium-low heat and stir-fry until it thickens into a ball;

5. After cooling, the bean paste will become thicker, and this amount can be frozen after being packaged if it is not used up at one time;

6. Add yeast to warm water to dissolve, add it to flour in stages, knead it into a smoother dough, and cover it with plastic wrap to ferment 2-3 times larger in a warm place;

7. Take a small piece of fermented dough, add an appropriate amount of cocoa powder, and knead it into cocoa dough (for the eyes and ears of panda bean paste buns).

8. Divide the dough into a uniform dough;

9. Roll out the dough into a dough about half a centimeter thick, and put red bean paste in the middle;

10. Wrap it like a bun, pinch it tightly at the end and flush it down, and make it round;

11. Take the cocoa dough and make the panda's ears, eyes and nose respectively, press out the eyes with a small piping mouth, dip the brush in water, and stick the ears, eyes and nose on the wrapped bean paste bun;

12. The wrapped buns are discharged into the cage drawer, and there needs to be an interval between each bun, and the lid of the pot should be covered and fermented to 1 times the original size;

13. Steam over high heat to medium heat for 15 minutes, turn off the heat and simmer for 5 minutes before opening the lid.

First mix the noodles and then form the dough into small balls, roll out the dough into cakes, put in the bean paste, and wrap it into buns.

Boil the red beans, mash them and add sugar for later use. Ferment the white noodles, knead the dough with baking soda, wrap the red beans and mash the bean paste with sugar for later use, and steam it in the pot for 15 minutes.

Mix the flour and sugar together, dissolve the yeast powder in water, pour the yeast water into the flour, knead into a slightly smooth dough, cover with plastic wrap and let rise for 5 minutes.

2.Divide the red bean paste into 10 equal portions and set aside.

3.Divide the dough into 10 equal portions.

4.Roll out into a circle.

5.Top with bean paste filling.

6.Wrap in the shape of a bun.

7.Drain the wrapped buns into the steamer, cover the pot and ferment for about 25 minutes, and see that the shape of the buns is fluffier than the original.

Turn on the fire with cold water for about 15 minutes.

Bean paste bun is a kind of pastry that adults and children like, and today I will teach you to make soft and sweet bean paste buns at home.

Here's how:1Prepare 500 grams of flour, add 5 grams of baking powder, 5 grams of yeast powder;

2.Prepare about 300 grams of warm milk, pour it into the flour, stir while pouring, then knead the dough into a smooth dough, cover it with plastic wrap, and let the dough for an hour;

3.To prepare to make bean paste, put 500 grams of red kidney beans into the pot, after the water is submerged three centimeters of the beans, after boiling, turn down the minimum heat and cook for an hour, pour out the beans when there is a little soup left at the bottom of the pot, then add an appropriate amount of sugar, and crush it with a spoon;

4.To knead the dough, it is necessary to knead the good dough until there are no pores, so that the bean paste bun will be soft and elastic;

5.Roll the kneaded dough into long strips, cut it into the same agent, then use a rolling to roll the cut dough into a dough cake with a thick middle and thin edges, put the bean paste filling into the dough, pinch it like a bun, and knead it on the panel to form a steamed bun, so that the raw embryo is ready, and let the finished raw embryo let it eat for half an hour;

6.We put the steamed bean paste buns in the steamer, bring the fire to a boil, and then cook for another 15 minutes;

The bean paste bun produced in this way is not only soft and sweet, but also very healthy, with no additives.

Pour the flour into a basin, pour the mixed milk into the nest, and knead the batter into a smooth dough by hand. Place the dough in the pan, cover and let the dough rise. After boiling the red beans in a pot until they bloom, scoop up the red beans and put them in a food processor to beat the red beans into a bean paste.

Flatten each equal portion of dough and knead it into a dough, put the bean paste in the middle of the dough, wrap it and place it in a pot, cover it, and steam it over low heat for 10-15 minutes.

There are those who sell ready-made bean paste filling, and it is troublesome to make their own bean paste.

1. Let's prepare the bean paste filling first. Soak the red beans for a few hours, absorb the water and swell to about twice the size, clean and put them in the pressure cooker, add water until the red beans are slightly higher than one centimeter, cover the pot tightly, and open the "beans and tendons" function to simmer. The boiled red beans are sandy when pressed with a spatula, and I didn't grind them again, so if I want fine red bean paste, I use a food processor to grind them again.

2. Stir and stir-fry in a non-stick pan over low heat to evaporate the water in the bean paste. Add white sugar according to the taste, you can add it as many times as you taste, and you can add it to your favorite sweetness, and if you want to add some flavor, you can also add rose sauce or osmanthus sauce. In the process of frying the dry stuffing, add a small amount of corn oil many times, each time stir-fry until all the absorption is added to the next time, add corn oil is to make the bean paste filling more moist after the taste is fried, if you like to eat meat, you can also add lard, the amount is still according to your preference by your own control.

Stir and stir-fry until the bean paste no longer sticks to the pan and can be kneaded into shape, and the bean paste filling is complete.

3. Noodles. The amount I give the recipe is just a proportion, which can be adjusted proportionally as needed. Water is not the final amount and is adjusted according to the amount of water absorbed by the flour.

Add all and stir well, knead into a dough, dip a layer of foil on the surface and put it into a basin, cover the dough with another basin to proofrise for more than half an hour, if the indoor temperature is too low, you need to put it in an oven with fermentation function or proofing with hot water.

4. Poke a hole with your finger in the middle of the dough after proofing, and it will not rebound. Pull the dough apart and make a honeycomb on the inside. Take out the dough and knead the dough to exhaust, divide and roll the skin, the size is according to personal needs, my child has a small mouth and changes teeth, and I don't pack it big.

The wrappers don't need to be as thin as the wrappers for rolling dumplings.

5. My wrapping method is swallowtail shaped, and such buns can be filled in every bite. Knead the bean paste into long strips and put them in the middle of the bun skin.

6. First fold the skin in half and wrap the bean paste filling, pinch the top of the middle, then push the two sides up and fold them into a dovetail shape and pinch the two tails tightly, and finally pinch the corners tightly, and the wrapping method is very simple.

7. After the water in the steamer seat boils, turn off the heat, place the buns in the cage grate at a distance, close the lid tightly and simmer for 10 minutes with the boiling water below for re-fermentation.

After a few minutes, the skin of the bun has expanded a lot, the surface is smooth and full, I opened the lid for the photo, under normal circumstances, the lid should not be opened directly**, from the time after 20 minutes, the bun is steamed. If the bun is very large, it needs to be extended accordingly.

9. The hot bean paste buns are out of the cage! How can you not hurry up and taste one? The skin is soft and the filling is fragrant, very satisfying!