The practice of osmanthus red bean buns, how to make osmanthus red bean buns delicious, osmanthus

Ingredients: Cake flour 800 grams.

Osmanthus red bean paste 1430 grams.

450 grams of warm water.

Yeast powder 8 grams.

Method. 1.Pour the yeast powder into a small bowl, pour in a little warm water and stir gentlyPour the flour into a large basin, spread out, dig a small hole in the middle, and pour in yeast water 3Pour warm water over the flour next to it several times.

4.Mix into a dough with moderate firmness and softness.

5.Rub a little oil on the drawer.

6.Pour some warm water into the pot, place the drawer, place the dough on the drawer, and cover the pot. Place in a warm place.

7.Send it to twice the size of the original dough, and press it with your fingers to find a small pit that does not rebound 8Remove the dough and place it on a floured table and knead it into a smooth dough9

Take an appropriate amount of dough and knead it into long strips, and knead it into a single agent weighing about 40 grams.10Press into a round cake shape.

11.Roll out the wrap into a slightly thinner bun with a slightly thinner periphery and a slightly thicker middle.

12.Put in an appropriate amount of bean paste, wrap it into a bun shape, and flatten the closing place 13Place the smooth side up, place it on the board, and place your hands on the sides to roll the bean bag into an oval shape14Let stand for 10 minutes.

15.Change the steamer to a clean cold water, about the second knuckle of the index finger at the bottom of the pot. Put it in the steaming drawer, brush with a little oil, and put it in the bean bag. There should be a gap of at least one finger width between each bean bun and the edge of the pot, cover the pot with a lid, and start steaming over medium heat.

16.After the heat rises, turn to high heat, steam for about 10 minutes, and turn off the heat. Let sit for 10 minutes before removing the lid.

The practice of red bean buns is as follows:

Ingredients: 150g all-purpose flour, 50g oatmeal, 130g water, 35g sugar, 2g yeast.

Steps: 1. First make red bean paste, clean the red beans, add an appropriate amount of water and cook in a pressure cooker for 15 minutes.

2. After cooking, take out the red beans, drain the excess water, add sugar and mix evenly, and put them in the refrigerator to refrigerate. This red bean paste can be made more at a time and kept in the refrigerator. It can be used to make steamed bun filling, or it can be made into red bean milk ice, and it can also be eaten dry.

3. Make bun wrappers. Put the oatmeal, all-purpose flour, water and yeast in a container and mix into a dough and knead into a smooth dough.

4. After the spring dough is kneaded, divide it into eight equal parts, cover with plastic wrap and relax for 20 minutes.

5. After the dough is relaxed, roll it out flat, and then wrap it in red bean filling.

6. Put the wrapped oatmeal buns in the steamer and let them rise for 30 minutes.

7. After the steamed buns are rising, boil a pot of water, and after the water boils, put the steamed buns in and steam for about 10 minutes. Do not take out the buns immediately after steaming, simmer them in the pot for two minutes before taking them out.

8. The delicious red bean oatmeal bun is ready, the bun with oats has a good taste, chews a special fragrance, and adds sweet red bean filling, you can eat 3 at a time.

Ingredient breakdown. 205 grams of red beans.

Sugar 1160 grams.

110 grams of corn oil.

Sugar osmanthus in moderation.

Sweet taste. Stir-fry process.

Half an hour takes time.

Normal difficulty. Steps to make osmanthus red bean paste.

Soak the red beans in cold water for a few hours, (I made it the next morning and soaked it the night before going to bed the night before to make it easier).

Put the red beans in a pressure cooker for 20 minutes. The red beans are completely crispy and rotten when gently twisted by hand.

The ingredients are ready, sugar, sugar osmanthus, pressed red beans.

Put the red beans in a food processor and beat them with the water in which the red beans are boiled. You can't add too much water, as long as you can stir it.

Stirred red bean paste.

Put oil in a pan, pour in the red bean paste and stir-fry over low heat. Preferably, corn oil is colorless and odorless. The oil is discharged in 3 parts. Sugar is also put in 3 portions.

Stir-fry until the red bean paste is quickly dry, the bean paste becomes thick, and add osmanthus. You can also leave it out and make it according to your own taste.

After the fried bean paste cools, the color will become a little darker and drier. Thick in your own hands. It's not for mooncakes, don't be too dry, and the taste will be better.

The steps of the practice of red beans are quietly wrapped.

Add 2 grams of baking powder to the flour and mix well.

Add the cavity transport baking powder to the warm water and stir to dissolve.

Add fermented water to the flour.

Knead the flour evenly and smoothly, and it is softer than steamed bread noodles. After kneading, put it in a basin to make the hair.

See, there are pores in the dough.

Drain the dough, knead it smooth, and cut it into equal portions for later use.

Roll out the dough into a thick middle and thin edges.

Take the bean paste filling out of the refrigerator in advance and bring it to room temperature.

Wrap the bean paste into the dough one by one.

Wrap the bean paste bun, put it in a warm place, cover it with a damp cloth, and make it work.

Let's take a close-up. Hehe.

Bring hot water to a boil in a pot and put the buns in over medium-high heat for 20 minutes.

Lo and behold, the bean paste buns are out of the pot. The bean paste buns made by yourself are affordable, big and full of filling. It tastes like the bean paste is floury and sweet.

While it's hot, let's have one.

The practice of red bean buns.

1.Soak the red beans overnight, add sugar and cook them dry, it is best to keep them grainy;

2.Add yeast and water to the flour and knead the dough for 30 minutes;

3.Fermentation 2 times larger;

4.After exhausting, it is evenly divided into blanks;

5.Wrap in the red bean paste, arrange it loosely on the steaming drawer, cover the pot and let it ferment again for 30 minutes;

6.After steaming for 30 minutes, turn off the heat, and then turn on the pot after another 3 minutes;

Cooking skills. The delicious steamed buns are all in kneading the dough, and the moisture in the noodles is the most important;

Knead the dough for 30 minutes, with a 2:1 ratio of dough to water

Osmanthus red bean soup.

Ingredients: A pound of red beans, a spoonful of white sugar, half a spoon of sugar osmanthus, and a spoonful of water osmanthus red bean soup.

1.Red beans, soaked overnight, put in a pressure cooker, 20 minutes.

Do not remove the lid, remove it after an hour. At this point, it is ready to eat

2.If you don't eat it, what should you do when you take it out of the fridge the next day? That's what I want to tell you!!

3.Sugar first! High heat for 2 minutes (the amount of one bowl)! If you heat your red beans without sugar, they won't taste good!

4.Take out the sugar osmanthus and pour it! When the iced osmanthus meets the hot red bean soup, the flavor will come out at once. I've tried it, and the effect is much more comfortable than adding osmanthus and reheating.

Tips: Even if it is sugar osmanthus, if you don't add white sugar, your red bean soup will still be original.

If you put brown sugar, it will taste like medicine.

1. Wash the red beans and soak them in hot water for about an hour, in fact, you can not soak them, I have not soaked them before.

Osmanthus and red bean soup album.

2. Soak the white fungus in hot water and wash it for later use.

Recipe osmanthus red bean soup .

Illustrated album of delicious osmanthus and red bean soup.

1. Add water to the pot and bring to a boil, add the soaked red beans, then boil and wash the soaked white fungus and boil together, bring to a boil and turn to low heat.

2. Cook until the red beans begin to burst, add water to the glutinous rice flour and knead it into a dough, then knead it into a small round dough and add it to the red bean soup.

3. After all the additions, change the heat to high and cook until the small rice balls are basically boiling, then turn to low heat and add a little osmanthus wine and sugar.

4. Mix well and cook for another minute. The aroma of osmanthus wine is so good!

Foreword: I went to the supermarket and took a look at the ingredient list of various red bean pastes, and when I came back, I also studied adding some condiments to it to change the taste. This time with the addition of osmanthus sauce, the taste is indeed much better than that of simple red bean paste.

Ingredients: 300g flour

Milk powder 100g

Yeast 10g

The preparation of red bean honey white sugar red bean buns.

Wash the red beans and soak for an hour.

Put the red beans in a pot and boil, boil until you can crush them with a spoon, drain the water, add honey and sugar while they are hot, stir well, and then mash them with a pestle or rolling pin, and put them aside to cool.

Flour added to milk powder (three small bowls of flour add a small bowl of milk powder, I add less because the milk powder is not enough) dry yeast directly add the flour, stir well, and mix the noodles with warm water.

Ferment for an hour, tear the dough by hand and form a honeycomb shape

Cut the noodles into dough, roll out the skin, thick in the middle and thin around the periphery, put in the bean paste, pinch the mouth, seal downward, gently knead the round (or wrap it into pleats) The round bun can be made with scissors, such as a rabbit, for the baby to eat.

After wrapping, wake up for a while, add water to the steamer, spread a wet steaming cloth, after the water boils, put the buns into the pot, leave a little gap in the middle of the buns, a steaming will become larger, cover well, burn over high heat until it is hot, adjust the heat to steam for 25 minutes, turn off the heat for 5 minutes and open the lid.

Tip 1: Spread the steaming cloth to prevent the flour on the bun from leaking into the water, the water will overflow, and the bun will be soaked.

2: Turn off the heat and simmer for 5 minutes because the lid is immediately removed and the buns are prone to foaming.

3: Wrap the bun and let it sit for a while to prevent the bottom of the bun from turning blue.