How to steam bean buns and how long does it take to steam bean buns

The bean paste bun is particularly delicious, sweet and delicious, and the method is not too difficult, so you can master it by trying to make it a few times.

Make the bean paste filling.

Soak the red beans in water overnight in advance, put the soaked red beans into a pressure cooker, pour in an appropriate amount of water, and press for half an hour.

Take out the cooked red beans and put them in a food processor, beat them into a delicate red bean paste, pour the red bean paste into a non-stick pan, pour in an appropriate amount of white sugar, stir-fry over low heat, turn off the heat and set aside after the water is dry.

and noodles. Put flour and yeast in the basin, put one gram of yeast for every 100 grams of flour, put an appropriate amount of white sugar and milk powder according to personal taste, pour warm water, and add a small amount of water many times.

Stir into a flocculent shape with chopsticks and then knead it into a dough with a smooth surface, and follow the principle of "three lights" when kneading the dough, which are pot light, face light, and hand light.

After the dough is kneaded, cover the basin with a layer of plastic wrap, put it in a warm place to ferment, ferment to twice the original volume, the dough shows a honeycomb shape, take out the dough, knead the gas, and then let it stand for 15 minutes after kneading.

Divide the dough, roll it out into a slightly thin dough with a thick middle and a little around it, knead the bean paste into a small ball and put it in the dough, wrap it tightly, and knead it round with your hands.

Steam. After wrapping the bean buns, put them in the curtain drawer, cover the pot and let it stand for about 15 minutes, turn on high heat and steam, steam for 10 minutes after the steamer is gasped, turn off the heat, and simmer for another 2 minutes.

The delicious bean paste bun is ready, let's try to make it.

First of all, the bean bread noodles are fermented first, and I laugh then.

You can go to a professional training institution to find out.

Steps to make steamed bean buns.

Step 1Wash the beans the night before and soak them in a basin with at least twice as much water as the beans.

Step 2: Soak the red beans overnight depending on the situation, if the water becomes turbid, you need to change the water, and if the water is insufficient, you need to add water. The first step is to mix the noodles first, the ratio of flour and water is two to one, the water can be replaced with milk, the amount of yeast is one percent of the flour, the yeast is melted with a small amount of warm water, and all the water is evenly poured into the flour, stir with chopsticks while pouring, try to stir all the dry powder together, and then knead the dough into a dough with your hands, seal the basin with a lid or plastic wrap, let the dough ferment, fermentation needs a warm place, I put the basin on the windowsill, a place where you can get the sun, everyone finds a suitable location, Fermentation takes one to two hours, press the dough with your fingers without retracting, and the inside of the dough is drawn and it is ready to rise.

Step 3 Treat the red beans while waiting for the dough to ferment, the partner who will use the pressure cooker can use the pressure cooker to press, faster, I use the rice cooker, pour the red beans in, the water is a little higher than the red beans, I use the usual way to cook rice, I boiled twice, the beans boiled, soft enough to be pressed into bean paste, use a shovel to crush the red beans, add sugar, stir while heating, stir to the extent you like, I like to be a little wet, if you don't leave water, when wrapping bean bags, the bean paste can form a ball. Now the red bean paste is ready.

Step 4space

To prepare plain milk shredded toast Step 1

After the red bean paste is done, start to process the dough, the fermented dough is sticky, you must spread enough dry powder on the panel, and the dry powder is also smeared on your hands, you can dig out the dough with a spoon, knead it smooth, knead it into long strips, and divide it into appropriate small dough, I am about 50 grams or so, larger and smaller ones can also be, knead the small dough smoothly, press it into a dough with your hands or rolling pin, wrap it with the appropriate red bean paste, wrap it with the method of wrapping buns, and after wrapping, you can tidy it up on the panel to make the bean buns thinner and taller. The wrapped bean buns are placed in the steamer with a cloth of drawers, while wrapping, the bean buns in the pot are proofed for the second time, cover the pot and wait for five minutes after wrapping, **, steam for ten minutes after gassing, don't open the pot when the time comes, turn off the heat and simmer for another five minutes, be careful not to drip water onto the bean buns when removing the lid.

Step 5space

To prepare plain milk shredded toast Step 1

Carefully take out the steamed bean buns and put them in the container, and cover them with a drawer cloth to moisturize them when they can't finish eating.

15-20 minutes. Ingredients: 500 grams of red beans, 300 grams of rhubarb rice, 80 grams of sugar, 1000 grams of flour, 6 grams of yeast.

1. Wash the red beans, soak them for 2 hours, put them in a pressure cooker, add an appropriate amount of water, the amount of water is level with the beans, cook the red beans, add sugar and beat them into bean paste.

2. Wash and dry the rhubarb rice first, and beat it into powder with a wall breaker, which is more delicate through the sieve.

3. Add an appropriate amount of water to the rhubarb rice and knead it into a dough.

4. Add yeast and water to the flour and form a smooth dough, put it in a warm place to rise, knead it into a smooth dough, divide it into dough, and roll it into a disc.

5. Take an appropriate amount of rhubarb rice balls and press an appropriate amount of bean paste on a flat wrap.

6. Wrap it in white flour and pinch the folds. After wrapping, let it rise for 15 minutes, steam it in the pot, and it can be removed from the pot after 15 minutes after steaming.

Steamed bean buns with red beans. Stir the flour well with an appropriate amount of yeast and water, let it sit overnight, and wait for it to rise. Soak the cowpeas in an appropriate amount of water overnight.

After the dough has risen, knead it into a dough and set aside. Add an appropriate amount of water to the soaked cowpeas and put them in a pot and cook for 20 minutes. Add the pitted dates and continue to cook for 10 minutes.

Note: If the water is low, you need to continue to add water. After the cowpeas and dates are cooked, turn off the heat. Add an appropriate amount of brown sugar, and use a rolling pin to mash the cowpea, red dates, and brown sugar.

1. Red beans for steamed bean buns. Stir the flour well with an appropriate amount of yeast and water, let it sit overnight, and wait for it to rise. Soak the cowpeas in an appropriate amount of water overnight.

2. After the dough is fermented, knead it into a dough for later use.

3. Add an appropriate amount of water to the soaked cowpeas and cook them in a pot for 20 minutes.

4. Add the pitted jujube and continue to cook for 10 minutes. Note: If the water is low, you need to continue to add water.

5. After the cowpea and red dates are cooked, turn off the heat. Add an appropriate amount of brown sugar, and use a rolling pin to mash the cowpea, red dates, and brown sugar.

6. Continue to knead the dough for a few minutes, knead it into long strips, cut off a small section and continue to knead it a few times to form a small round dough.

7. Roll out the round dough into a cake shape and add the bean paste filling.

8. After wrapping along the edge, turn it upside down.

9. Steam in the steamer for 30 minutes.

Ingredient breakdown. Ingredients.

Cake flour to taste.

Black beans to taste. Water to taste.

Accessories. Sugar to taste.

A pinch of cooking oil.

Original taste. Steaming process.

One hour is time-consuming.

Normal difficulty. Steps to make steamed bean buns.

After washing the black beans and adding water to soak, add an appropriate amount of water and put them in a pressure cooker and press them for 25 minutes.

Add a little cooking oil to the pan.

Put the black beans from the pressure cooker into the wok and mix (anti-paste) while pureing the beans with a large spoon.

Slowly boil over low heat to remove the water, add an appropriate amount of brown sugar and stir well.

Continue to stir until the beans are pressed into a puree, and they can be formed into a ball after cooling.

Cool the bean paste into a uniform bean paste filling.

Add an appropriate amount of yeast, 1 tablespoon of sugar, an appropriate amount of warm water and a dough with moderate firmness to the high-gluten flour.

Knead the dough until smooth, cover and move to a warm place to rise.

Rise until the dough doubles in size.

Remove the dough from the basin and place it on top of the dough counter.

Knead the dough until even.

Roll into evenly thick strips.

Scoop out an even mixture.

Place the bean paste in the middle of the dough with the mouth facing down.

After placing the second time in the cage drawer, steam the pot water in cold water for 12 to 15 minutes, and open the lid after 5 minutes.

The steamed bean paste bun is as white as jade, soft and chewy, and is a very delicious noodle dish (almost every 3 to 5 days).

Ingredients: flour, red beans, brown sugar, white sugar, baking powder, 30-40 degree water.

All of the above are based on experience and have not been weighed.

Preparation: Soak the red beans in warm water for 12 hours, then pour out the water and steam them in a container for 40 minutes. Take out the red beans, pour them into a wok, add water to cover the red beans, turn on high heat and cook until the water surface and red beans are usually consumed, add brown sugar (the amount depends on personal taste), then turn off the low heat and use a spoon to stir and crush until the water evaporates and the red beans are sticky, let them cool and set aside.

Note: Stir constantly when crushing the beans, don't stick to the pan!

The second method: soak the red beans in warm water for 12 hours, put them in a pot and add water to boil until the red beans are cracked, the water is level with the red beans, add brown sugar, turn off the low heat, crush with a spoon until the beans are sticky and the water evaporates, let them cool and set aside.

Also be careful not to stick to the pot!

Pour the flour into a washed basin.

Make a nest in the middle of the flour and put the baking powder into the nest.

Use chopsticks to mix the flour and baking powder.

Slowly add warm water and stir until it becomes a flocculent shape, then mix into a dough.

Close the lid and let rise to twice the size.

Served dough.

After it was finished, I remembered that I forgot to put sugar, so I put a little alkaline noodles, kneaded them into a ball, and woke up until the noodles bulged. Put the noodles on the cutting board, rub them, and cut them to see how the honeycomb is doing.

Not bad! The next step continues.

Then roll into long strips.

I knead the dough which is basically the same size (depending on personal preference).

Sprinkle the dough with flour and flatten each one.

Roll out the dough with a rolling pin (thin around the perimeter and thick in the middle).

Wake for 15 minutes.

Brush the cage drawer with oil and stack the bun blanks into the cage drawer. Add cold water to the steamer and put the cage drawer up, cover the pot, turn on the high heat to steam, wait until the pot is steaming, time, steam for 15-20 minutes, turn off the heat. Wait for 5 minutes to come out of the pot, and a pot of bean buns will be steamed.

Ingredients: 500 grams of flour.

Excipients: 300 grams of red beans, 150 grams of brown sugar, 3 grams of yeast powder.

1. First mix the dough, mix the flour, yeast, sugar, stir, add warm water one by one and stir it into a flocculent shape, knead it into a hard dough, cover it with plastic wrap and let it rise to twice the size. (Warm water at 260-270 grams).

2. When the dough is proofed, we will make red bean paste; Wash the red beans and put them in a pressure cooker, add four times the water, and improve the lid to select the beans button. (Use a pressure cooker to make red bean paste, red beans do not need to be soaked in advance, wash them and use them directly).

3. After the program, the red beans are very soft, and there is no extra water, so the red beans are easy to fry dry.

<>5. Stir-fry over low heat until the brown sugar is completely integrated, and when the red bean paste is relatively dry, you can take it out and let it cool.

6. Roll the red bean paste into a ball.

7. Put the fermented dough on the cutting board, knead it again, and <>

8. At this time, if you have the strength, we will knead more, and the smoother the kneading dough, the smoother the skin of the steamed bean bun.

9. Divide the kneaded dough into equal sizes.

10. Take a portion of the dough, roll it out into a thin dough on all sides and a slightly thicker in the middle, and put a portion of bean paste filling.

11. Tighten the mouth, seal downward, and then arrange it into a steamed bun type.

12. After wrapping the filling, put it into the steamer and let it rise again for 20 minutes.

13. After about 20 minutes of second proofing, the bean bag is significantly increased and feels light, **, and the heat is turned off after steaming for about 15 minutes. Don't rush to remove the lid, just simmer for five minutes.

14. a finished product.