Bean sand buns
By VicentaLakin
If you're brave enough to try, there's no time for the pasta to bloom; when you open the lid and see a full bun, that joy is indescribable, even more so. My family and I grew up eating rice and making little more Chinese than ready-made dumplings; it's not ideal to learn to do one or two buns last year, but I didn't give up, and today I finally took this bean bag, which is not perfect enough for the old man."
Recipe Recommendations
- salt 2 grams
- yeast 3 grams
- white sugar 10 grams
- qingshui 150 grams
- milk 250 grams
- medium-gluten flour 340 grams
- red bean paste 180 grams
- sweetening
- steamed
- several hours
- ordinary
Steps for Bean sand buns
1
Get all the food ready
2
Put the food in the toaster, start the face
3
When it's smooth, it ferments
4
Get the red bean sand ready for the ball with 15 grams
5
It's a fermented noodle. Fall
6
After a few down exhausts, the same 12 equals
7
Take a little pasta and tumble it into the thin middle of the edge and put it on the soybeans
8
I'm going to put my skin around you
9
One bean bag is ready
10
Put it in the steambox for 20 minutes
11
It's 10-12 minutes after the fire
12
2-3 minutes after the fire's down
13
Take out the steam box
14
White, fat, fat bean bag at the tableBean sand buns Make Tips
1. Bun dough: Use warm water in cold weather, and cold water in hot weather.
2. After kneading, let the dough ferment until it expands to 2.5 times its size. Do not let the fermentation time be too short or too long, otherwise the dough will be under-fermented or over-fermented.
3. After wrapping the buns, let them rest for another 20 minutes before steaming.
4. After turning off the heat, do not open the lid immediately; instead, let them sit covered for 2-3 minutes before uncovering.