Last time I came home, I brought home the dry yeast made by my mother herself. I was preparing to steam steamed buns with the noodles I made the day before yesterday, but the noodles didn't grow, so I saved them until yesterday. Steamed buns and steamed buns for three pots in one go.
I found that since the little guy could clearly express his personal preferences, my sweet steamed buns are almost endless. Either it is stuffed with bean paste, or it is stuffed with fruit, or it is stuffed with various nuts. Not to mention the real ingredients we steamed, we can feel at ease when we give it to her!
Today, this steamed bun looks like a steamed bun. When you open it, you can see that there is a hidden mystery inside! Because the amount of sugar is controlled just right, it tastes sweet but not particularly sweet. In addition, raisins and QQ sugar are sour and sweet and chewy, they have been specially praised by my husband who doesn't like sweets!
Sweet and sour nuts bun
Recipe Recommendations
- sweet and sour
- steamed
- several hours
- ordinary
Steps for Sweet and sour nuts bun
1
Soak dry yeast or dry yeast powder in warm water to soften, add flour and knead into a smooth dough.
2
Place it in a warm place and ferment until the volume increases and the inside is honeycomb.
3
I forgot to take the orange-flavored QQ sugar for the raw materials used for the steamed buns filling...
4
Peel and peel almond and walnut nuts.
5
Chop the nuts except sesame seeds, not too small, so you will feel more delicious when you bite!
6
Cut the raisins roughly and divide them in half.
7
Add two tablespoons of white sugar and two tablespoons of brown sugar.
8
Cut the orange-flavored QQ sugar into small pieces, add the chopped nuts, and stir well.
9
Rub the fermented dough thoroughly and smooth and divide into small doses.
10
After kneading the ingredients smoothly, flatten and roll them into dough sheets.
11
Add appropriate amount of chopped nuts.
12
Wrap and shape, close, and make the closing as smooth as possible.
13
Close the mouth down and shape the shape.
14
Wrap all the buns in this way and carry out secondary fermentation.
15
After the steamed buns are fermented and round, put boiling water on the pan, steam on high heat for 20 minutes, turn off the heat, and wait three to five minutes to serve.