How to make bean paste steamed bread with dried persimmons, can you make steamed bread with persimmo

1.Clean the dried persimmons and put them in the electric pressure cooker, add water to cover the beans one finger deep, and select the "beans" button to operate.

2.Boiled dried persimmons should be soft and free of water in the pot.

3.Add an appropriate amount of sugar to taste, crush the dried persimmons slightly with a spoon, and stir well with the sugar.

4.Put 500 grams of flour, 20 grams of sugar, and 5 grams of yeast in a bread maker.

5.Add 260 grams of water, choose the "dough" program, and mix the dough for 20 minutes.

6.Let the dough sit for 10 minutes.

7.Select the "Dough" program again to complete the entire procedure.

8.The dough rises until it doubles in size.

9.Pull the dough apart by hand to see the honeycomb tissue, which is the fermented state.

10.Add 50 grams of dry flour, choose "leaven dough" and dough for 20 minutes.

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

12.Divide the dough into evenly sized pieces.

13.Take one serving and knead it repeatedly.

14.Knead the bubbles out completely.

15.Roll out the dough sheet and add the bean paste.

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

17.Put the wrapped steamed buns in the steamer and let them rise again for 30 minutes.

18.Bring 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.

Remove the skin and the noodles and put them together.

OK. Prepare the ingredients: fresh persimmons, flour, baking powder.

Steps. First, prepare fresh persimmons first.

Steps. 2. Peel the fresh persimmons and beat them into a paste.

Steps. 3. Add flour and baking powder to the persimmon pulp.

Steps. 4. Let the dough rise for 3 hours.

Steps. 5. After the fermentation is completed, knead the dough into several steamed buns, and put the front boy into the steamer.

Steps. Sixth, the finished product drawing.

OK. Prepare the ingredients: fresh persimmons, flour, baking powder.

Steps. First, prepare fresh persimmons first.

Steps. 2. Peel the fresh persimmons and beat them into a paste.

Steps. 3. Add flour and baking powder to the persimmon pulp.

Steps. 4. Let the dough rise for 3 hours.

Steps. 5. After the fermentation is completed, knead the dough into several steamed buns and put it in the steamer.

Steps. Sixth, the finished product drawing.

The delicious method of persimmon steamed buns is as follows:Ingredients: 287g of ordinary flour 100%, steamed pumpkin 170g 60%, dry yeast 3g, appropriate amount of red yeast powder, according to the color of pumpkin dough, appropriate amount of cocoa powder, containing brown color, room temperature water dough is used when dry, salt 1g.

Steps: 1. Preparation: After steaming the pumpkin, let it cool, add yeast to stir it first, then add flour, then slowly and evenly stir it into small lumps, and then knead it into a ball by hand and start kneading the dough.

2. After kneading the dough 150 times, first peel Laochun and add cocoa powder to make persimmon stems, add a little red burning and koji powder 1 2g to knead evenly and divide into 50g a ball.

3. Ginseng red yeast rice powder:

4. I didn't make room for a shot when I was shaping, so I drew it.

5. Persimmon embryo, the second pinching method.

6. Finished products. <>

Prepare the ingredients: fresh persimmons, flour, baking powder.

1. Prepare fresh persimmons first.

2. Peel the fresh persimmons and beat them into a paste.

3. Add flour and baking powder to the persimmon pulp.

4. Let the dough rise for 3 hours. Cong staring.

5. After the sedan chair is finished after fermentation, knead the flour dough into several steamed buns and put it in the steamer.

6. Finished product drawing.

Ingredients: 80 grams of pumpkin puree, 150 grams of flour, 5 grams of sugar, a gram of yeast powder, a little spinach powder (fruit and vegetable powder), 20 grams of flour, a little yeast powder, a little water.

1. Laugh at pumpkin puree, flour, sugar, yeast powder and balls; Spinach flour, flour, yeast powder, water and clumps.

2. Knead the pumpkin dough and spinach dough into a smooth dough, cover and let stand for 10 minutes.

3. Divide it into six equal parts, knead well, knead into small circles, and set aside. (At this point, fermentation can take place, cover and ferment for half an hour or 40 minutes).

4. Spinach dough, roll into thin slices, and make six rounds.

5. Spinach rounds, cut out a "ten" with a dividing board, cut in half, as shown in the figure. Then pinch each corner to the middle, pinch and press it to form a peach tan lead shape, as shown in the picture. Three more lines are pressed out of each lobe. (Make the leaves, cover and leave).

6. After the dough is ready, divide the lines again, and the lines will be clearer.

<>8. Then you can see that it has all been done.

9. Steam on cold water for about 20 minutes.

10. Finally, remove from the pot and serve.

Ingredients: 1000 grams of flour, 540 grams of persimmons, 4 grams of salt, 8 grams of dry yeast, 90 grams of water.

Step 1: Wash and peel the prepared persimmons for later use.

Step 2: Crush the peeled persimmons into persimmon bridge core mud.

Step 3: Add the flour, baking powder and persimmon finger puree and water into the mixing tank.

Step 4: Turn on the stirring mode and mix them into a dough.

Step 5: Stir into a dough and let it ferment at a high temperature for 1 hour.

Step 6: After one hour, the dough will be twice the size of the original dough.

Step 7: Add a little alkali and baking soda (about 1 gram) and knead the dough.

Step 8: Divide the dough into the right sizes.

Step 9: Knead the divided dough one by one.

Step 10: Cover the surface of the small dough with a few minutes of freshness to simulate drying.

Step 11: Remove the plastic wrap, knead the dough again and knead it into the shape of a steamed bun.

Step 12: Put the persimmon steamed dough into the steamer and steam for 45 minutes over medium heat.

Step 13: After 45 minutes, the persimmon steamed bun is ready.

Persimmon steamed buns. Ingredients: flour, sugar, pumpkin puree, yeast, cocoa powder, flour, warm water, yeast, sugar.

Preparation steps: Step 1, the pumpkin is ready.

Step 2: Peel and cut into small pieces and steam in a pot.

Step 3: Take out the steamed Kai sedan chair and stir it into a puree.

Step 4: Put the flour, sugar, and yeast together and stir well.

Step 5: Add the pumpkin puree and knead it into a smooth dough and ferment until it doubles in size.

Step 6: Knead the cocoa dough in the same way, ferment well, and then prepare two doughs.

Step 7: Roll out the cocoa dough into thin slices and cut into cubes.

Step 8: Cut through the middle.

Step 10: Clip it with chopsticks.

Step 11、Then pinch up a small chirp。

Step 12: Divide the pumpkin dough into small pieces and knead them into rows of melon seeds.

Step 13: Use the back of the knife to press the four marks.

Step 16: Glue the prepared persimmon Tiba to the pumpkin dough and press it with chopsticks.

Step 17: Do everything in turn.

Step 18: Make water in the steamer, put the steamed buns in cold water, turn to low heat after boiling, and steam for about 20 minutes to get out of the pot.

Step 19: Finished product drawing.

Step 20: Finished product drawing.

Hello, in fact, the method is very simple, if the adults in the family can make steamed buns, I will not describe it in detail here, mainly the ** of each color, with colored water and noodles, you can achieve the effect:

1. Red: After chopping the tomatoes, bring to a boil over high heat.

2. Green: After chopping green leafy vegetables such as celery and rape, they are green and boiled over high heat.

3. Purple: After chopping the purple cabbage, bring to a boil over high heat.

4. Yellow: Wash and chop the yellow persimmons and bring to a boil over high heat.

How to steam steamed buns:

1. A pound of flour and a quarter bag of Angel.

2. Pour the prepared Angel into the prepared flour with warm boiled water, if the water is insufficient, you can continue to add warm boiled water to the flour, talk about the dough and until it is not sticky, put it in the basin and cover it to ferment for 20 minutes, 3. After fermentation for 20 minutes, add the dry flour to the fermented dough again, continue to the surface of the dough is smooth and non-sticky, and put it into the basin again and cover the lid to ferment. I add flour twice and ferment three times each time.

4. Divide the dough that has been fermented for the last time into the same size and put it into the steamer, be sure to pay attention to the water in the steamer if it is cold water, and the dough should wake up in the steamer for 15 minutes, and then steam the steamed buns. Bring the water to a boil over low heat, steam over medium heat for 10 minutes, and then steam over high heat for 10 minutes. Don't rush to pick up the steamed buns after steaming, you can take out the steamed buns after five minutes.