The new method of bean paste buns is more time-saving, the dough is fluffier and softer, and it tastes freshly steamed after being heated several times

Today I will share with you a new method of bean paste bag, whether it is frozen or refrigerated after it is done, take it out and steam it to steam it hot, the taste will not change, and it is as fluffy and soft as it has just been steamed, the key is to use only one fermentation method, shape the dough before fermentation, save the trouble of 2 times of fermentation, whether it is done in advance or freshly done, it is very time-saving, and it saves at least 30 minutes compared with the traditional 2 times of fermentation;

If you want the bean paste bun to be soft, the focus is on the dough, the dough of the bean paste bun is made with the method of semi-hot noodles, which is the most important skill for the fluffy and soft dough of this bean paste bun, most of the flour used is scalded with boiling water, the hot dough can make the dough softer, and yeast is added after the scalding dough, in addition to the fluffy effect, the yeast can also make the dough softer, and the bean paste bun that comes out of this way is absolutely soft and fluffy that you can't imagine, and friends who like it can try it!

[Ingredients] 450g flour, 160g of boiling water, 75g of warm water, 5g of yeast, 15g of sugar, 35g of bean paste*12;

【Preparation of bean paste buns】

1. Blanch the prepared flour first, pour 160g of boiling water into the flour, stir while pouring, and put it aside to cool slightly after stirring;

2. Add 5g of yeast and 15g of sugar to the prepared 75g of warm water, stir well, stir the yeast and sugar together, and the white sugar can promote yeast fermentation;

3. The flour can be felt by hand, when it is not particularly hot, you can use yeast water to mix the dough, stir the stirred yeast water while pouring, stir into a flocculent, knead the dough into a dough, and continue to knead the dough after it is formed, at least one minute to knead the dough to make the dough better mixed together;

4. This dough is moderately soft and hard, it doesn't matter if it is not smooth at the beginning, put it aside for 5 minutes;

5. At this time, it will be easier to knead it, after 5 minutes of noodles, take it out and knead it for a while, so that the flour and yeast can be better mixed together, at this time you find that the dough has not been kneaded smooth, it doesn't matter, directly knead into long strips, divided into evenly sized dough, about 50g each, here can be divided into 12, cover the lid after dividing, and put aside the noodles for 5 minutes;

6. Take advantage of this time to prepare a bean paste filling, fried bean paste with lard and brown sugar, the taste is very good, the bean paste for making bean paste buns can be used with delicate red bean paste, take about 35g apiece, reunite it, and put it aside for later use;

7. After 5 minutes, take a dough, sprinkle a little dry flour, close its edges inward, knead it in the middle, knead it, and then you will find that the dough at the bottom will soon become smooth, which is the outer skin of the bean paste bun;

8. Then put the smooth side down, use a rolling pin to roll it into a dough with thick edges in the middle, take a bean paste, put it on the dough, close it, press the bean paste filling with the thumb of the left hand, close the tiger's mouth with the right hand, pinch the bottom tightly, it's OK, close the mouth down, sort out one slightly, and a bean paste bag will be ready;

9. After all the bean paste buns are done, they are placed on the steaming drawer to ferment, and the volume will be significantly larger after about half an hour, and the hand will feel light and fluttering when you pick it up, and you can steam it in the pot;

10. Steam in a pot on cold water, boil the water and steam for another 12 minutes, turn off the heat and simmer for 5 minutes after steaming, and then take out of the pot.

11. The outer skin of the bean paste bun is fluffy and soft, not thin or thick, the bean paste filling is soft, sweet, and time-saving, adding a part of the hot noodles, so that the dough becomes very soft, and it will not be hard when it is cooled, and the taste is the same as that of just steaming after 2 heating

Summary of the practice of bean paste buns:

1. After scalding the dough, wait for the dough temperature to cool down, and then add yeast water to avoid the dough temperature being too high and the yeast from scalding to death;

2. This hot noodle technique is also suitable for making buns or steamed buns with other fillings, and the taste is fluffy and soft;