What is delicious with bean paste steamed bread, and how to make the filling of steamed bread delici

Bean buns are served with millet porridge and small pickles. Dry and thin, light and delicious.

A bowl of porridge with light side dishes.

No need for skin jelly and juicy and fresh all-purpose meat filling All-purpose meat sauce (dumpling filling, wonton filling, Suzhou-style tight fermented steamed bread filling, raw fried filling, xiaolong filling, meat moon cake filling......）

Tips: 1. A universal leather that can be controlled even if you don't know how to roll the skin.

2. Soviet-style tightly fermented steamed buns.

Ingredients: minced pork, chicken breast.

Minced meat 300g minced beef.

Salt 2-3 grams.

Sugar. 9-12 grams.

Sesame oil. 2 scoops.

Light soy sauce 1 scoop.

Dark scoop. Pepper. Don't like usable don't put) grams.

Green onion and ginger water. Remove the fishy, enhance the flavor, increase the soup, make the filling of the soup and add it to 80 grams, such as: Suzhou-style tightly fermented steamed buns, xiaolong, raw frying, etc.) 40 grams.

The amount of all condiments can be adjusted according to your taste.

If you have a lot of lean meat and want to eat less firewood, you can add an egg.

No need for skin jelly and juicy and fresh all-purpose meat filling All-purpose meat sauce (dumpling filling, wonton filling, Suzhou-style tight fermented steamed bread filling, fried buns.

Stuffing, xiaolong filling, meat moon cake filling, ......The practice of three meals a day (12) in Chinese style.

Add green onion and ginger to 100g of room temperature water and soak for later use.

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Add all seasonings except green onion and ginger water to the minced meat and stir well.

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Add the water of green onion and ginger several times, stir and absorb while adding, do not pour it in at once. Stir until vigorous and ready to use.

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There are many varieties of fillings for steamed buns.

Shiitake mushroom cabbage, vermicelli tofu, spicy beans, bean paste filling, pork filling, this will be unclear for a while.

You can do whatever you like.

There are no rules, no rules to follow.

There are four-color steamed buns, raw stuffed steamed buns, variegated fried flower steamed buns, sugar meat steamed buns, mutton steamed buns, Taixue steamed buns, bamboo shoot meat steamed buns, fish steamed buns, crab meat steamed buns, these are all meat fillings. Vegetarian stuffing includes fake meat steamed buns, bamboo shoot shredded steamed buns, steamed steamed buns, spinach and fruit steamed buns, spicy fillings, sugar stuffed steamed buns, etc.

If the steamed bun is not filled, unless it is used as a bun and can be made into mixed filling, leek filling, cabbage filling, melon filling, these are all okay.

Ingredients: flour, baking powder, aluminum-free baking powder, salt, water, taro, rock sugar.

Method: 1. Mix the flour with baking powder and baking powder evenly, dissolve the salt with hot water, and then mix it with a small amount of cold water to mix it into warm water and noodles.

2. After the dough is reconciled, cover the basin and wait for the dough to rise, and the dough volume can become twice as large.

3. Wear rubber gloves and peel and slice the taro.

4. Add an appropriate amount of water to the pressure cooker, put in taro slices, and rock sugar, and the amount of water is level with the taro.

After a few minutes or so, the taro is cooked, stir well with a spoon, form taro puree, and let it cool for later use.

6. Rub the finished dough repeatedly, then put it on the panel and divide it into dough of equal size.

7. Use a rolling pin, roll it into the middle, wrap the taro paste into a taro wrap, and finally seal it, tear off the excess, and then turn the smooth side up.

8. Put it in a pot with a cage drawer cloth, and the cage drawer cloth should be wet and wrung out. Cover the steamer and wait until the taro bun rises for the second time. Usually steam for 20 minutes.

Ingredients: soybean flour: 100, flour: 700

Excipient yeast : 8

Specific steps: The practice of making your own bean flour steamed bun**1.

Step 1Mix soybean flour with plain flour, dissolve the yeast with warm water, and add water to the flour little by little to form a smooth, moderately soft and hard dough.

The practice of making your own bean flour steamed buns**2.

Step 2 2Place in a container and let rise in a warm place until twice the size.

The practice of making your own bean flour steamed buns**three.

Step 3Take out the dough, add flour and knead vigorously for a while, dividing into 21 small doses.

The practice of making your own bean flour steamed buns**four.

Step 4Knead the small agent into a smooth steamed bun blank.

The practice of making your own bean flour steamed bun**5.

Step 5Put the steamed bread blank in a warm and moist place and let it rise for 20 minutes.

The practice of making your own bean flour steamed buns**six.

Step 6Put the steamed bread blanks into the steamer, low heat, after the water boils, switch to medium heat and steam for 20 minutes.

The practice of making your own bean flour steamed bun**seven.

Step 7After steaming, turn off the heat and simmer for 3 minutes, then lift the lid and remove from the pot.

Cooking skills. If you want to steam steamed buns with a smooth surface, there are a few points to pay attention to: 1. When kneading the steamed buns, knead them for a while to knead the air in the dough. 2. When steaming steamed buns, do not use high heat, use medium heat, and let the dough slowly ferment during the steaming process.

3. After steaming, don't be in a hurry to lift the lid, let it sit for two or three minutes before opening.

Bean flour steamed bread is not all made of bean flour, with a quarter of the bean flour, a quarter of the cornmeal, two-quarter of the flour, these three kinds of noodles and together, add yeast, add warm water, and into a soft and hard dough, add a little baking soda after the dough is ready, knead it into a steamed bun on the panel, and then wake up for a while to go to the pot, the steamed steamed bread is fragrant and sweet, delicious.

Bean noodles are low in sugar and fat, rich in protein, vitamins and essential amino acids, and have high nutritional value. Steamed bean flour steamed buns with mixed bean flour and flour. Steaming a pot of such steamed buns during the Chinese New Year is both healthy and nutritious.

100g of bean noodles

800 g of flour

Yeast powder 10g

Appropriate amount of water. Mix the flour and bean flour.

Add yeast powder and an appropriate amount of water to knead into a smooth dough.

Cover with a damp cloth and place in a warm place to rise naturally.

Rise the dough.

Take out the exhaust and rub it in.

Put an appropriate amount of agent.

Knead each agent several more times.

The kneaded agent is formed into shape.

Cover with a towel and let rise for 20 minutes.

Put the proofed raw embryo into the steamer, steam on the high heat for 20 minutes, then turn off the heat and steam for 5 minutes.

Tip: The proportion of bean noodles should not be too large, otherwise it will not be easy to form. Do not open the lid immediately after turning off the heat, and steam for 5 minutes before opening the lid.

Ingredients: 500 grams of red beans, appropriate amount of sugar, 60 grams of milk powder.

2. Pour the soaked red beans into the rice cooker, add water that is less than 1 cm of red beans, press the boiled bean button, and it will automatically jump away after cooking, pay attention not to add too much water.

3. Add white sugar and milk powder to the boiled red beans, and the amount of sugar can be appropriately increased or decreased according to the taste of your family. If you add milk powder to the bean paste puree, it will taste very good!

5. Heat the oil in a pan, add lard or butter to melt, then pour in the bean paste and stir-fry for about 5 minutes.

6. Stir-fry the bean paste puree to the extent that it is dry and non-sticky, and be careful not to fry the paste.

7. Put the fried bean paste and let it cool to let the bean paste puree form.

In order to store and wrap steamed buns conveniently, the bean paste filling is doughed into cute balls. Put it in a plastic bag and put it in the refrigerator to refrigerate and freeze it. It is very convenient to use and take it at any time, especially the steamed buns are easy to form.

Such a simple and practical method, don't miss it, learn it, and make delicious bean paste stuffed steamed buns by yourself this year.

A home-cooked recipe for steamed buns with red bean filling.

Ingredients: 300 grams of flour, about 150 grams of warm water (water temperature does not exceed 40 degrees) (according to the humidity of the flour), 5 grams of yeast, appropriate amount of bean paste filling.

Method 1: First melt the yeast with a small amount of warm water, add it to the flour and mix it with chopsticks, then add warm water a little bit, mix well with chopsticks, and smooth dough until it is not sticky;

2. Cover the dough with a lid or plastic wrap and leave it to ferment in a warm place for two hours to twice the size;

3. Sprinkle a little flour on the panel, put the fermented dough on the panel, knead and squeeze out a large bubble;

4. Knead the dough into long strips, cut it into small pieces with a knife, or knead it into a sauce by hand;

5. Flatten the dough, without rolling the skin, press it into a large round piece by hand;

6. Put the bean paste into the dough sheet and close it like a bun;

7. Turn the bun upside down and reunite with your hands;

8. Put the wrapped bean paste steamed buns in a warm place to ferment for half an hour;

9；Put the bean paste steamed buns in the steamer and steam for 25 minutes to half an hour.

Hello, dear [heart] steps are as follows:1Add the flour to water and let it rise into a dough 2

Arrange the boiled red beans evenly on the dough and roll them up to prepare 3After rolling, cut into 4 sectionsCut noodles on the steaming curtain to steam 5

After steaming for 10 minutes, it can be served on a plate.

Steamed bread is a more common kind of pasta in our daily life, the method is actually not difficult, as long as you master the ratio of noodles to water, as well as the length of fermentation time, you can make delicious steamed bread.

Today, let's not make big white steamed buns, add some red bean paste, make red bean rolls, when eating, tear and unwrap at the same time, soft and delicious, better than white steamed buns, like friends try it!

Ingredients: 500g flour, 250g milk, appropriate amount of red beans, 1 tablespoon of sugar, 3g yeast.

Method: Pour 3g of yeast into 250g of milk and stir well. Let the milk sit for a while to allow the yeast to melt completely.

Pour 500g of flour onto a cutting board, add a spoonful of sugar and mix well, digging a hole in the middle of the flour.

Pour the melted yeast milk into the middle of the flour, mix the flour and milk, and knead the dough into a smooth dough.

Then put the kneaded dough in a large bowl, cover with a layer of plastic wrap, and let the dough rise in a warm place.

When the dough rises to one to two times its size, remove the dough and knead off the air bubbles inside.

Roll the dough into long strips and cut into small pieces.

Sprinkle dry flour on a cutting board, add the dough and roll it out into an oval shape.

Sprinkle with red bean paste, fold the dough and seal. Then roll out the dough into long strips and roll up the dough.

Put a layer of oil paper on the inside of the pot, put the red bean rolls on top of the oil paper, and let them rise for the second time.

After 10 minutes of awakening, **steam, steam for another 5 to 8 minutes after the water is boiled, turn off the heat, do not be in a hurry to remove the lid, and simmer for a few more minutes to take it out.

Three meals a day, cook your favorite food, and share the taste of home with you.

Red beans, which belong to the coarse food of miscellaneous grains, are rich in protein and dietary fiber, which can strengthen the spleen and kidneys, clear heat and detoxify, and add some red beans to the staple food, which is beneficial to physical health.

Red beans are often made into red bean paste, which is used as a filling for pies, buns, zongzi, etc., and has a smooth and sweet taste, which is deeply loved by diners.

1. About 200 grams of red beans, soak them in water for 12 hours (you can soak them the night before);

2. Beat the red bean juice with a food processor and pour it into a large bowl;

3. Add 500 grams of flour, 2 tablespoons of sugar, 5 grams of yeast, knead into a dough (according to the amount of red bean juice, you can add water appropriately), cover with a lid, and ferment for about 40 minutes;

4. After the dough is fermented, put it on the table and knead and exhaust it. Note: Don't knead too hard, just feel the dough is elastic, the dough is kneaded to death, and the steamed bun will not be soft;

5. Divide the dough into uniform small dough pieces, knead them into steamed bread blanks, arrange them in turn, cover them with damp gauze, and let them rise for another 15 minutes;

6. Add water to the steamer, bring to a boil over high heat, put on the grate, put a damp drawer cloth on the grate, put in the steamed bread blank, and steam it over high heat for 20 minutes;

7. After turning off the heat, simmer for another 3-5 minutes, and the sweet red bean steamed buns will be ready to cook.

Try it, it tastes really good.

A complete list of the practices of mille-feuille bean paste rolls.

Gastronomy tutorials. Home-cooked steamed buns stuffed with bean paste.

Step 11 of the bean paste steamed bunClean the red beans and put them in the electric pressure cooker, add water to cover the beans one finger deep, and select the "beans" button to operate.

Step 22 of the bean paste steamed bunThe cooked beans should be soft and free of water in the pan.

Step 33 of the bean paste steamed bunAdd an appropriate amount of sugar to taste, crush the red beans slightly with a spoon, and stir well with the sugar.

Step 44 of the bean paste steamed bunPut 500 grams of flour, 20 grams of sugar, and 5 grams of yeast in a bread maker.

Step 55 of the bean paste steamed bunAdd 260 grams of water, choose the "dough" program, and mix the dough for 20 minutes.

Step 66 of the bean paste steamed bunLet the dough sit for 10 minutes.

Step 77 of the bean paste steamed bunSelect the "Dough" program again to complete the entire procedure.

Step 88 of the bean paste steamed bunThe dough rises until it doubles in size.

Step 99 of the bean paste steamed bunPull the dough apart by hand to see the honeycomb tissue, which is the fermented state.

Step 1010 of the bean paste steamed bunAdd 50 grams of dry flour, choose "leaven dough" and dough for 20 minutes.

Step 1111Knead the dry flour into the dough and let it stand for 10 minutes before it is taken out for shaping.

Step 1212 of the bean paste steamed bunDivide the dough into evenly sized pieces.

The practice of bean paste steamed buns is step 1313Take one serving and knead it repeatedly.

The practice of bean paste steamed buns is step 1414Knead the bubbles out completely.

The practice of bean paste steamed bun step 1515Roll out the dough sheet and add the bean paste.

Step 1616Tighten the dough with the tiger's mouth and round it with the seal facing down.

The practice of bean paste steamed buns is step 1717Put the wrapped steamed buns in the steamer and let them rise again for 30 minutes.

The practice of bean paste steamed buns is step 1818Bring to a boil on high heat, turn to medium heat and steam for 15 minutes, then turn off the heat, wait 5 minutes before opening the lid.