Some time ago, I made a super cute vegetable steamed bun, which is the shape of corn, and I didn't expect to be loved by many friends. So today, I will share with you a "two-color bean paste" that coexists with beauty and deliciousness, only one fermentation, it is still fluffy and soft, even if you are a kitchen white, you can succeed once.
Two-color bean paste roll which two-color refers to black dough and white dough two, as for the choice of filling is very casual, bean paste, date paste can be, black dough I mainly use cocoa powder for color grading, of course, you can also change cocoa powder for other colors of vegetable powder, such as spinach powder, purple potato powder, pumpkin powder and so on. Generally, we steamed steamed steamed buns at home, we all need to ferment the dough for a second time, but today this bean paste only needs to be fermented once, so it saves a lot of time, but I want the bean paste roll to be fluffy and soft and chewy, and the step of kneading the dough can not be sloppy.
A fermentation of the dough must be kneaded to the surface of the smooth and delicate, slightly relaxed for 10 minutes after the immediate plasticization, if the activity of the yeast has been released, then the surface of the bean paste or steamed bun must be potholed, some will also produce small bubbles, so do not feel trouble and ignore the most important steps.
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Black dough: 240 g of regular flour, 10 g of cocoa powder, 2.5 g of yeast, 10 g of white sugar
White dough: 250 g of normal flour, 2.5 g of yeast, 10 g of white sugar
Filling: 200 g bean paste
Specifics
(1) First make the black dough, put 240 grams of ordinary flour, 10 grams of cocoa powder, 2.5 grams of yeast, 10 grams of white sugar in the bowl and mix well.
(2) Then pour 135 ml of warm water in a small amount of times, stir while pouring, stir into a large dough and knead into a soft and hard and delicate and smooth dough. Wrap in plastic wrap and set aside to relax for 10 minutes. If there is no cocoa powder, it is replaced by black rice flour, but the weight of the flour is changed to 210 grams, black rice flour 40 grams, and warm water 140 ml.
(3) Next, make a white dough, 250 grams of ordinary flour of the same weight, mix 2.5 grams of yeast, 10 grams of white sugar and stir well, then pour 140 ml of warm water several times, knead into a soft and hard moderate and delicate and smooth dough, and also wrap the plastic wrap to relax for 10 minutes. The softness and hardness of the black and white dough should be consistent.
(4) Divide 200 grams of bean paste into 4 parts, and roll them all into long strips and set aside.
(5) Arrange the loose black dough into rectangles and roll out into rectangular dough cakes about two millimeters thick.
(6) Roll out the white dough into a rectangular dough of the same size as the black dough.
(7) Brush a layer of water on the white bread to increase the adhesion. Place the black dough on top, flatten it, and roll it out slightly with a rolling pin. If the two sides are not neat, it is recommended to cut them so as not to affect the overall effect.
(8) Divide the dough into four equal portions. Take a piece of dough cake and cut it into even thin strips, 5 knives can be used, pay attention not to cut the top!
(9) Twist each thin strip a few more times, and press the bottom slightly thinner.
(10) Put the bean paste filling on the top and roll it up from top to bottom, facing down at the interface. In this way, the embryo of the two-color bean paste roll is completed.
(11) After all done into the steamer, the distance should be farther away, to prevent the final finished product from sticking together, and then cover the lid for fermentation, the room temperature is different, the fermentation time is also different, as long as the volume becomes significantly larger, slightly expanded on it. After the water is boiled, steam on high heat for 15 minutes, then simmer for another 5 minutes after turning off the heat to prevent sudden cold retraction.
Our "two-color bean paste roll" is ready, although it has only been fermented once, but it is also fluffy and soft. The wheat flavor of flour, the faint bitterness of cocoa powder, coupled with the sweetness and softness of bean paste, a flower roll three kinds of taste intertwined, delicious and good-looking, like friends remember to try Oh!
This article is edited/original by John Rice, welcome to follow and take you up knowledge together! If you don't understand something, we look forward to asking you in the message area below. If you also like my article, remember "Like" + "Follow" + "Retweet".