Shell bean paste steamed buns
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 500 grams
- pumpkin 150 grams
- Rapid yeast powder 6 grams
- water appropriate amount
- red bean paste appropriate amount
- minced pork appropriate amount
- shrimp skin appropriate amount
- sugar appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
Steps for Shell bean paste steamed buns
1
500g medium-gluten flour
2
Peel the pumpkin, slice it, place it in a pan, steam it, and press it into a paste.
3
First use a little warm water to dissolve the yeast. Mix the pumpkin puree and medium-gluten flour well, add yeast water, and then add sugar water one after another, stir (the amount of water depends on the moisture of the dough. Usually, if pumpkin puree or potato puree is added, don't put too much water, otherwise the dough will be too wet), until the dough is smooth, place it in a basin, cover it with plastic wrap, and start to ferment.
4
In the 38° oven, after fermentation for 35 minutes, press a nest on the dough without retracting or bouncing, which proves that the fermentation is in place. For children's shoes without an oven, you can sit the basin on warm water at a temperature of no more than 40° for fermentation.
5
After the dough is leavened, take out and knead it for ten minutes, divide it into several small doses, pinch it by hand into thick round slices in the middle and thin sides, wrap it in the bean paste filling, and knead it into a steamed bun shape.
6
Dip it with some flour.
7
Close the steamed buns and press them upwards into the mold, and gently press it on top to make the shell mark on the bottom clearly visible. Be careful not to use too much force to avoid squeezing out the bean paste filling.
8
Gently knock it a few times, remove the mold, cover it with plastic wrap and wake for 20 minutes.
9
After waking up, the texture of the shell will become blurred. Before steaming, use a flour spatula to press the texture again from the width of the shell to the narrow part. Pour cold water into the pan, boil the water, turn to medium heat and steam for 20 minutes, turn off the heat, wait for 5 minutes, and then remove the cover.
10
Shell buns are out of the pot!
11
The following is how to make pumpkin steamed buns and bear paw steamed buns: Add shrimp skin to minced pork and mix well, then season with salt, pepper, and sesame oil.
12
Wrap meat filling.
13
Pumpkin steamed buns: Squeeze them into a steamed bun shape, close them face down, use a scraping knife to press out the melon patterns from bottom to top, cover with plastic wrap and wake for 20 minutes.
14
After all embossed steamed buns are awakened, the lines will become blurred, so before steaming, they must be pressed again along the vaguely visible lines.
15
How to make bear's paw bun-After wrapping it in the meat filling and pinching it, close it downwards, slowly roll it into a circle, gently flatten it into a chess piece shape, and use your index finger and thumb to pinch the lower end slightly inwards.
16
Press claw shape from bottom to top
17
Apply small dough sheets to make soles of your feet and wake up for 20 minutes.
18
steamed bear paw
19
bear's pawShell bean paste steamed buns Make Tips
The pumpkin content should not be too much, otherwise the dough will be too wet and sticky and difficult to shape.