Delicious bean buns, 0-fat clear water red bean paste, fresh and delicious~
【Bean Bag】
(reference portions: 10 pieces)
Ingredient:
Dough: 250 grams of all-purpose flour, 135 grams of water, 2 grams of dry yeast.
Red bean paste: 100 grams of red beans, 50 grams of caster sugar, enough water
Pour the flour into the mixing bowl of the Jun Baker Chef. Dry yeast is mixed with a small amount of warm water (within the recipe size) to make yeast water. Pour both the yeast water and the rest of the water into a mixing bowl. Turn on Variable 1 (A5/A6) or Variable 3 (G1/L1/S6) and knead for 8-9 minutes.
★ If you don't have a cooking machine, knead the dough by hand. When kneading, remember to knead as much as possible, and knead the dough thoroughly until it is smooth and elastic.
★ Adjust the amount of water according to the actual situation. But keep in mind that this is not a particularly soft dough, but a slightly firmer dough as shown in the picture. If the moisture is too large, it will affect the effect.
Basic fermentation is carried out at room temperature (around 25°C) for 1 hour. When the weather is cold, you can use the fermentation function of the Jun Bake steam oven. If fermented indoors, cover with plastic wrap to prevent the surface from drying out. Ferment to 1.5-2 times the original size.
Divide the dough evenly into 10 parts, knead them separately, then cover with plastic wrap or a damp cloth and let loose for about 10 minutes. Then divide the red bean paste into 10 portions (25-30 grams each) as well. Knead round and set aside. The red bean paste here is made with clear water, and no oil is added when making it, only red beans + water + sugar, which has a fresh taste. Click here to make the red bean paste. The red bean paste recipe in the link uses 200 grams of red beans, and this recipe can be halved (100 grams of red beans), and exactly 10 bean packets can be made after halving. Finished red bean paste can also be purchased at the supermarket.
Take a small piece of loose dough, flatten it and roll it out with a rolling pin. Put the red bean paste in the middle, then wrap it up and close it (like a bun, but you don't need to wrap as many pleats).
Place the dough side down on a greased steaming tray. Once all the dough has been wrapped, let it rise in a warm, moist place for about 30 minutes (about 35°C).
After fermentation, the dough will become significantly larger (but not too big, just about 1.5 times larger.) The time of fermentation varies according to the temperature). Then it's ready to be steamed.
★ Fermentation is carried out at a humidity level so that the surface does not dry out. If it's hot, you can cover the dough with a damp cloth. If the room temperature is not enough, you can put the steamer into the steamer, heat the water in the steamer, turn off the heat, and cover the pot to ferment.
★ If you have a Jun Bake steam oven, use the fermentation function of the steam oven directly, 35°C, 35 minutes, the steam oven will spray its own moisture to create humidity. The recipe uses the Jun Baker F1 Steam Oven.
If you are using a steamer, bring the steamer to a boil over high heat (about 5 minutes), turn the water to steam, turn to medium heat, and steam for 15 minutes. If you use Jun Bake Steam Oven, put the steaming tray into the steam oven, select the steam function for 20 minutes, and the bean buns should be eaten hot.
★ Do not remove the lid immediately after steaming, otherwise the drastic temperature difference may cause the bean bag to collapse. Wait 2-3 minutes before removing the lid.
Tips:
1. When making bean buns, they are fermented twice to get more flavorful bean buns. If you're in a hurry, you can skip the base fermentation (fermentation at 25°C for 1 hour), knead the dough well, divide it into 10 parts, knead it round, relax and wrap it in red bean paste and ferment. Missing one fermentation saves time, but the taste is less impressive.
2. Bean buns should be eaten hot, soft and delicious, if it is cold, the taste is not so good. Uneaten bean buns can be sealed in the refrigerator for 1 day, and then put them in a steamer and reheat them before eating.
3. If you want to make it in the morning, the red bean paste can be made in advance and stored in the refrigerator, which can save the time of production. If you still feel that it is too late, you can steam the bean buns the night before, and reheat them in the steamer the next day, and the taste will not be too bad!