My family's favorite pumpkin bean sandbag, only one fermentation, can save 1 hour. There are many large and small pumpkins in the house, which were pulled back from the countryside the other day.
Putting aside the therapeutic effect of pumpkin, just to say that its sweet taste, soft and sticky taste, golden color, people are happy. Not to mention that it is also rich in nutrients, its rich dietary fiber can promote intestinal peristalsis, rich in β- carotene for improving vision levels, alleviating eye fatigue also has a good effect.
Pumpkins are rich in water and have a sweet flavor, and in addition to stewing, the most common thing is to steam the pumpkin and mix it with flour to form a ball. Steamed steamed buns, flower rolls, and natural golden yellow are particularly appealing to the appetite.
Today I use it to make a few red bean sandbags, sweet and soft. Two for one person, just enough for one meal. Haven't eaten enough? Wait a minute!
This pumpkin bean paste bag has 2 highlights. One is to knead the dough with pumpkin puree, natural pigments, bright eyes and increase nutrition; the other is to only need one fermentation to steam. This greatly saves 40-60 minutes of basic fermentation, which is especially useful for office workers and mothers.
If you want the epidermis to be smooth like a "water light muscle", the inside is delicate and there is no obvious atmospheric hole, the key is to knead the dough. Long story short, the trick is all in the process.
【Ingredients】 150 grams of medium gluten flour, about 100 grams of pumpkin puree, 1.5 grams of dry yeast, 120 grams of washed red bean paste
【Quantity】 8 pcs
【Fermentation】 20 minutes
【Steam】 18 minutes
【Production】
1. Peel the pumpkin, remove the seeds, cut into thin strips;
2. Put the shredded pumpkin into the plate and steam in the steamer;
3. Pour the steamed shredded pumpkin into a cup with a little water vapor;
4. Beat into a delicate pumpkin puree;
5. Prepare the medium gluten flour, dried yeast and chilled pumpkin puree;
6. Dry yeast is first mixed with medium gluten flour, and then the pumpkin puree is poured into the flour; the water content of the pumpkin puree is different, and the water absorption rate of the flour is different, so the amount of pumpkin puree depends on the next stirring state to decide;
7. Use chopsticks to mix pumpkin puree with powder, without too much dry powder;
8. Knead the dough into a dough without dry powder by hand; this step is also used to test the softness and hardness of the dough;
9. Put the dough on the board, press and knead with a little force, about 5 minutes, the dough becomes smooth and delicate; this is the key step to ensure that the skin of the bun is smooth and the inside is delicate; the dough is buckled with a kneading basin and the water is evaporated;
10. Divide the red bean paste into evenly sized bean balls, each bean ball weighs about 15 grams;
11. Roll the dough into long strips, cut into uniformly sized agents, knead each agent separately, and hold it with a kneading basin to prevent water from evaporation;
12. Take a dough ball, knead it into a small bowl by hand, and place the bean ball in it;
13. Gather the dough upwards and seal tightly;
14. Place the dough on the board and knead your hands into a tall ball so that the steamed bean paste buns will become round and not lying on their stomachs;
15. Put the wrapped bean paste bun raw blank code on the steaming drawer with a steaming pad, and ferment in the steaming box for 20 minutes; it is also possible to use the steamer, the steamer is heated for a few minutes in advance, increase the temperature and humidity in the steamer, so that the temperature is maintained between 30-40 degrees;
16. Steam the dough blank for 18-20 minutes when it is 1.5 times the size of the original, and simmer for 5 minutes after steaming and then out of the steaming box or steamer to prevent the skin shrinkage caused by sudden cold.
1. After kneading the dough, knead it slightly harder for 5-8 minutes, so that the dry yeast is fully integrated into the dough, the dough is soft and moist, which is a key step to ensure that the skin of the bun is smooth and the interior is delicate, and you cannot be lazy;
2. During the operation, the yeast is also playing a role, so the whole operation should be smooth and not procrastinating, and the dough that can be kept in the final operation can not be much different from the dough that is operated first;
3. The dough only needs to be fermented once after shaping, and the time is adjusted according to the amount of yeast, the ambient temperature and humidity, and the speed of operation; generally 1.5 times the size of the raw blank; the fermentation time should not be too long, and the fermentation time of 20-30 minutes is enough.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, once an English teacher for 18 years, and now A "Kitchen for Love" home cook, food self-media, special original food author. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#Eat in Beijing ##2020生机生大会 #