How to wrap bean paste buns, how to wrap bean paste buns

Hands don't touch, fruit-free preserved bean paste buns are sweet and fluffy!

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.

The practice of bean paste buns is slowly solved:

Step 1: Knead the dough and let it rise.

Step 2: After the filling is wrapped, ferment it for the second time.

Step 3 Pot with cold water, boil the water for 15 minutes, and let it simmer for 5 minutes.

Step 4 is not the same as the one you bought?

There are several ways to wrap the bean paste buns

Knead the fermented dough evenly, knead out all the gas generated during fermentation, knead it into long strips, and cut it into equal small pieces.

1. Roll out the small agent into a round dough sheet according to the flattening, put an appropriate amount of bean paste filling, wrap it, pinch it tightly, put the closing piece downward, and prepare to make a pattern with a tool clip.

2. You can also use the above tool clip to clip out your favorite patterns, or you can set aside a little dough, put in the fruit and vegetable powder of your favorite color, knead it evenly, make a toning dough, roll out the dough with a good color, press it with a cutting mold, and paste the good word mold with some water on the bean bag.

3. Another method is to roll out the dough into rectangular slices, evenly spread the bean paste filling, roll it up from one end to the other, and cut it into equal pieces. Two in a group, or three in a group, this flexible operation. Press it with chopsticks from the middle, and roll it up slightly at both ends; You can also cut small pieces directly and place them in the steamer for proofing.

As the name suggests, the bean paste bun is a wheat bun made of bean paste, the bean paste bun is also called the bean paste bun, the bean paste bun not only looks good and tastes first-class, and often eats the bean paste bun can also play a certain health care effect, so the bean paste bun is deeply loved by people, the practice of the bean paste bun is actually very simple, we only need to use a few steps to make the bean paste bun at home.

1. Make your own red bean paste, and make the red bean paste into a circle of the same size by hand for later use.

2. Purple potatoes are steamed and frozen, add a little warm water and press them into a puree with a spoon, add yeast and sugar, pour 250 grams of flour into a purple dough, add warm water and white sugar to add 350 grams of flour and form a white dough, add a little peanut oil and a smooth dough at the end of each piece of dough, and ferment to 2 times the size respectively.

3. Knead the fermented dough until smooth and delicate without bubbles, knead it into long strips, and divide them into more uniform agents.

4. Take one portion and roll it out into a round dough sheet.

5Add two portions of dough and add the bean paste filling.

6Make an incision on the edge of the dough and divide the dough into 5 equal parts.

7. Pinch the incision of each dough sheet in turn.

8. After pinching, use the tiger's mouth to shape and close the mouth, dip a little water in the middle and pinch it with your fingers to prevent separation when steaming.

9. Make a bean paste bun, as beautiful as a flower, and let it rise for 20 minutes.

10. Put cold water into the pot, continue to steam for about 13 minutes after the water boils, turn off the heat for about 13 minutes, and simmer for 2 minutes to get out of the pot.

In the above article, we introduced what is a bean paste bun, we know that bean paste bun is not only delicious but also rich in nutrients, often eating bean paste bun can play a good health care effect, above we have introduced the practice of bean paste bun in detail, I believe everyone has mastered it.

The bean paste bun is a Han pastry with red bean paste as the filling and flour as the skin, and the method of the bean paste filling is to remove the bean skin, break the red bean and boil it, add sugar, and then fry it in oil. Put the stuffing into the dough and steam it in a steamer. Bean paste is rich in protein, vitamin B, calcium, iron, niacin and other nutrients, and flour contains fiber and vitamin E.

The bean paste bun is rich in nutrients, so let's introduce to you how to make the bean paste bun. The first is to prepare a variety of ingredients, the main ingredient is a pound of wheat flour, and the spreading materials include: yeast, milk, and bean paste.

The specific production process is as follows: first mix the yeast powder with a small amount of warm milk, pour the milk into the flour in stages, and then stir it with chopsticks until it is snowflake-shaped.

The flour mixed with milk is kneaded into a smooth dough and placed in a warm place for the first fermentation for about 40 minutes, and the dough is about 3 times larger than when it was not fermented at the beginning. Next, knead the fermented dough more, and then you can see a lot of evenly sized and flexible honeycomb tissues, so that it can be vented and kneaded again to round the dough, and then prepare the bean paste.

Divide the dough into several small doughs of the same size and moderate volume, roll out the small dough into a round dough, knead the bean paste filling into small balls, put it on the dough **, and then wrap the dough with the bean paste filling in the middle to form a dough. Then the closure is pinched tightly and placed face down, which is to let stand for about 15 minutes, this is for a second fermentation, and finally the dough doubles in size.

Take the steamer, add an appropriate amount of cold water to the steamer, put the steaming drawer, put the bean paste bag on the steamer, cover the pot, turn to medium heat, and steam for about a quarter of an hour to about 20 minutes, which mainly depends on the size of the dough you make. After steaming, turn off the heat and do not open the lid immediately, but simmer for about 5 minutes before opening the lid, so that a pot of bean paste buns is completed.

Ingredients for the bean paste bun.

Water 120ml breadcrumbs (high flour) 250g

Yeast bean paste 120g

Preparation of bean paste buns.

Step 1: Prepare the noodles, bean paste, yeast and water.

Step 2 Put the yeast in the flour, pour in warm water and dough.

Step 3: Knead the dough until smooth.

Step 4: Shoot to twice the size.

Step 5: Divide the dough into small portions.

Step 6: Roll out into sheets with a rolling pin.

Step 7: Wrap the bean paste filling like you would with steamed buns.

Step 8: Press into a cake shape.

Step 9: Use a knife to draw out the rice character print.

Step 10: Cut according to the drawn print, and do not cut to the center point!

Step 11: Cut evenly into eight petals. There are a total of five different patterns of bean paste wrapping in the back, of which the first eleven steps of the first four tricks are the same, and the fifth is slightly different.

Step 12: Pinch the petals with your fingers and move closer to the middle. Repeat this action for each petal!

Step 13: This is how to wrap the first type of bean paste bun.

Step 14 The second pattern: Use a toothpick to press a line on each petal.

Step 15: Reference diagram of each petal after pressing.

Step 16: Garnish the center of the flower with bean paste.

Step 17 3rd Pattern Bean Paste Bun: Turn the cut petals to the right so that the filling is facing up, for each petal.

Step 18: The finished product of the third pattern bean paste bun.

Step 19 method of the fourth pattern bean paste bag: after cutting the eight petals, turn the adjacent two petals in opposite directions, that is, the left petal rotates to the left, and the right petal rotates to the right.

Step 20: The finished product of the fourth pattern bean paste bag.

Step 21 The method of the fifth pattern bean paste bag: divide the skin into eight petals, keep a distance of centimeters from the center point, and do not cut to the center point.

Step 22Put the bean paste in the center, pinch the ends of the petals tightly, and bring each petal closer to the center.

Ingredients: red beans, rock sugar, white sugar, meat sauce (lard).

Method: 1. Wash the red beans and soak them overnight;

2. Put the red beans into the stew pot, put the water over half a finger of the red beans and add rock sugar, after the heat is boiled, change the heat to boil the red beans;

3. Take out the boiled red beans, put them in a sieve in batches, and squeeze out the sand with a spoon (before, my grandmother wrapped it in a piece of sand cloth and squeezed it again, but I was stunned and didn't find a clean sand cloth);

4. Okay, the first step is completed;

5. Put the bean paste into the wok, simmer, and stir with a spoon constantly to remove most of the water;

6. When the bean paste filling has begun to dry and the moisture on the surface is gone, add sugar;

7. Continue to stir continuously until the sugar is completely melted, and then add the meat oil in batches. Mixed;

8. Okay, the taste is delicate, the fragrance is pure, and the bean paste with moderate sweetness is completed, put it in the refrigerator, refrigerate it, and then take it out to the bag when it is not easy to be embarrassed to leak the filling.

Key points: 1. The process in step 5 is very long, but don't start a fire because of this!

2. I won't talk about the amount of sugar added in step 6, according to personal taste, but I recommend not too much, it will cover the fragrance of the bean paste itself!

3. There is also the ratio of meat oil to bean paste is about 1:50. I strongly recommend that if you want to make bean paste buns, you must make homemade bean paste filling, which will taste much better than the ready-made ones in the supermarket, you can make more at a time, and you can make bread if you can't use the buns, by the way, you can also make moon cakes recently.

Dough, wrapping and steaming:

Ingredients: 140 grams of standard flour, 140 grams of whole wheat flour, 155 grams of 30 degrees warm water, 4 grams of dry yeast.

Method: 1. Put the yeast in warm water and mix well;

2. Slowly pour the yeast water into the flour, stirring with chopsticks while pouring until the water is poured and the dough is in the shape of a big snowflake;

3. Knead the dough into a dough, cover it with a damp cloth, put it in the middle layer of the oven, put a plate of water on the lower layer, and adjust the oven to 30 degrees;

4. In about 30 minutes, the dough will be twice as big, and it will not be ** when pressed with your fingers;

5. Lower dose, about 35 grams apiece;

6. Roll out the agent into a round skin with a thick middle and a thin circumference, take out the bean paste from the refrigerator, divide it into about 35 grams, slightly knead it into a ball, and put it into the dough;

7. Pleating and forming;

8. Rub a thin layer of oil on the steaming drawer, put in the bun blank, cover the pot, and let the last 15 minutes proofing;

9. Seal the pot, put it on the heat, and after boiling over high heat (I like the pot under cold water, in the process from cold to hot, the noodles are proofed again), change to medium water, and steam for 10 minutes. Turn off the heat, let it hold for another 2 minutes, and then slowly remove the lid.

Hands don't touch, fruit-free preserved bean paste buns are sweet and fluffy!

Ingredients: 200g flour, 100g water, red beans, yeast 2g, oatmeal 15g, brown sugar.

The preparation of bean paste buns (homemade bean paste filling).

1. Soak the red beans one day in advance.

2. Put it in the pressure cooker, the water level is about 1cm below the red beans, cover and cook until the steam sounds, then cook for 5 minutes, turn off the low heat and cook for 10 minutes, and simmer for 20 minutes without sound.

3. Open the lid and add 3 tablespoons of brown sugar and stir well.

4. Stir to the level of bean paste you want.

5. After cooling, put it in a fresh-keeping bag.

6. Add a little warm water to the yeast and let it stand for 5 minutes, then add water to the dough, then add water, and slowly add the sides and dough.

7. Knead until the dough is glossy.

8. Add the oatmeal and continue to knead.

9. Knead until evenly and let rise for 1 hour.

10. Divide into several agents.

11. Divide the bean paste into several small balls.

12. Roll out the dough and be thick in the middle and thin in the periphery.

13. Wrap in bean paste and brown sugar.

14. After wrapping, let go and wake for 15 minutes.

15. Steam in a pot on cold water for 13 minutes and simmer for 5 minutes.

16. Baked.

Ingredients: 250 grams of flour, appropriate amount of red bean paste.

Excipients: 3 grams of yeast, 5 grams of caster sugar, 135 grams of water.

Steps: 1. Yeast, caster sugar, water, mix. Add the flour and stir until flocculent.

2. Knead into a dough and ferment.

3. The dough is twice as large, and the dough is vented and divided.

4. Wrap bean paste buns.

5. Close the mouth and pinch tightly.

6. Put it into the steamer with the mouth facing down and let it rise for 15 minutes.

7. After the water boils, steam for 15 minutes on medium heat, simmer for 5 minutes and then uncover.

8. Done.

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

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.