When making dough, many people make a common mistake – adding too much flour, resulting in white and soft buns that are particularly delicious.
When I was young, in my hometown, there was a delicacy that could only be eaten once a year, and that was during the Spring Festival. The food couldn’t be eaten until the day before the Spring Festival, and had to be eaten on the first day of the new year. I think it was probably because my family was poor at the time, and they couldn’t afford to eat it. This custom really made us children crave it. Seeing the sweet bean-filled buns sitting there and not being able to eat them, we were unwilling. So we always snatched a little bit when my mom wasn’t paying attention. In the early days, we couldn’t even taste the bean paste, but because there was only one time a year to eat it, and bean-filled buns had a special meaning of wishing for a sweet and wonderful life in the coming year, even if we couldn’t eat the bean paste, it was a very happy thing.
Because of this reason, I developed a special feeling for bean-filled buns. Even now that bean-filled buns are very common, I still have an inexplicable craving for them, and I always want to eat them from time to time. After leaving home, I started to learn to make them myself. Now my bean-filled bun recipe is very skilled. When steamed, the crust is crisp and soft, and the bean paste is fragrant and delicate. When you bite into a large mouthful, the sweet bean paste melts in your mouth, and the aroma of the dough and bean paste rushes into your mouth, which is particularly satisfying. Because of my son, now I don’t make bean-filled buns in a regular round shape, but I made a special shape that my son loves to eat. Below I will share the steps of making bean-filled buns, and I will also share a tip with my friends, when making dough, add it, steamed buns or buns will be very white and soft. Let’s take a look!
Shell Bean-Filled Buns
Ingredients:
Flour, yeast powder, sugar, bean pasteMethod
1Put 3 grams of yeast powder and 10 grams of sugar into a cup, pour in warm water and stir until the yeast powder is dissolved. Pour a certain amount of flour into the basin, and slowly pour the yeast water into the flour.
(Sugar not only speeds up the fermentation of the dough, but also makes the steamed buns white and soft and delicious. Many people made this mistake.)2Use chopsticks to stir into a dough-like mass and then knead into a smooth dough. Then cover it with a lid and place it in warm water to ferment twice its size.
3When the dough is fermented and has the shape shown below.
4Take the fermented dough to the cutting board and knead out bubbles, then roll into long strips, then cut into uniform dough pieces.
5Use a rolling pin to roll the dough pieces into round pancakes, and use chopsticks to press a strip shape on one side. (Pay attention to only press one side.)
6Use chopsticks to poke a small hole in the middle of the pancake.
7Flip the pancake over and put the bean paste filling on the side without pressing.
8Seal the mouth, and then use chopsticks to prick a few small holes on the edges for decoration.
9After finishing all, ferment twice for 5 minutes.
10Steam with cool water, when the water boils, use high heat to steam for 15 minutes, and steam for 5 minutes after steaming.
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