Hedgehog buns with bean paste
By HalDouglas
Gourmet's "hedgehog hedgehog" are diverse and colorful. Joining in the fun, Gluttonous Music also made a few hedgehogs to enjoy the process and entertain.
Recipe Recommendations
- bean paste 100g
- high-gluten flour 400g
- yeast powder 4g
- white sugar 10g
Steps for Hedgehog buns with bean paste
1
100g of bean paste filling.
2
400g of high-gluten flour, 4 g of yeast powder, 10g of white sugar, 220ml of warm water at 40 degrees.
3
Add sugar and yeast to the flour, add water, stir to form a dough, and then knead to form a smooth dough.
4
Leave it in a warm place to ferment until it reaches 2--2.5 times the size.
5
Knead the leavened dough evenly to vent the gas.
6
Pull into evenly sized doses.
7
Press the squeezed dose flat, add the bean paste filling, and wrap it.
8
Squeeze around tightly, turn it over, and face down with the folds.
9
Hold a sharp point in front and use scissors to cut horizontally to see the nose and mouth of the hedgehog. Press two black sesame seeds to see the eyes.
10
Cut the blank into sharp shapes with scissors on the back.
11
Cut them in turn and cut them into green pieces of "hedgehog bags".
12
All production is completed according to this method.
13
Use a wet drawer cloth, cover the rough bean paste hedgehog package, and soak for about 20 minutes.
14
Add water to the steamer, and add the rough bean paste and hedgehog wrap.
15
Cover the pan; gradually heat. After the water boils, steam for 15 minutes over high heat.
16
After turning off the heat, let stand for 3- 5 minutes before lifting off the lid.
17
The white and fat hedgehog is on the table.