Red bean paste bun
I remember when I was a child, the aroma of red bean paste buns would waft through my home every Spring Festival. At that time, I was always looking forward to eating a hot red bean paste bun. Now I have inherited my mother's craftsmanship. Today I will share with you the recipe of this perfect red bean paste bun.
What is red bean paste bun
Red bean paste bun is a traditional Chinese pastry snack. It is made of red beans as the main raw material. The red beans are boiled, crushed, and mixed with sugar to make red bean paste filling. Then the filling is wrapped in the dough and steamed.
Red bean paste bun has a long history, which can be traced back to ancient China. At that time, people were short of supplies. They crushed red beans and wrapped them in dough to make red bean paste buns. Red bean paste buns were originally a type of steamed buns.
How does a red bean paste bun taste
The taste of a red bean paste bun can be said to be very good. Especially when a freshly steamed red bean paste bun emits a rich sweet smell. With one bite, the soft dough and delicate red bean paste filling spread in the mouth. At the same time, it also has a rich red bean paste aroma. It is a very good choice for breakfast and provides full energy for a day's work and life.
Ingredients Needed and Substitutions
The ingredients needed to make delicious red bean paste buns include:
Main ingredients
Flour: It is the main raw material and provides the dough for red bean paste buns.
Red bean paste: One of the main raw materials and provides a delicate and smooth texture.
Yeast powder, baking powder: The main function of these two is to ferment the dough and make the dough expand, making the red bean paste buns more delicious.
Seasonings
White sugar: Provides sweetness to the red bean paste buns. At the same time, it can also make the color of the dough more beautiful.
Substitutions:
Yeast powder: If there is no yeast powder, baking powder can be used as a substitute.
Flour: We use ordinary flour. You can use whole wheat flour or gluten-free flour as a substitute.
Baking powder: Can be replaced by baking soda.
White sugar: Can be replaced by honey, maple syrup or sugar substitute.
Red bean paste: If you don't like red beans, sesame paste or custard paste can be used as a substitute.
Is a red bean paste bun healthy
Red bean paste buns are relatively healthy. First of all, the dough of red bean paste buns is made of flour, and the filling is made by mixing red beans and white sugar. From the perspective of raw materials, no harmful substances are added. On the contrary, red beans contain a large amount of plant protein and dietary fiber. Eating an appropriate amount can help the human body supplement nutrition and promote digestion, which is beneficial to human health.
Tips for Success
To make a perfect bean paste bun, you need to pay attention to the following points:
1. The most important step in making bean paste buns is dough fermentation. This step determines the taste of the bean paste buns. Use warm water to activate the yeast so that the yeast activity can be stimulated. The water temperature should be kept at 35℃.
2. Be patient when kneading the dough. The dough should be smooth and elastic. Only in this way can the bean paste buns have a soft and glutinous taste. You can knead the dough by folding and pressing.
3. After the fermentation of the bean paste buns is completed, the dough needs to be fermented to twice its size so that the texture of the bean paste buns is soft, but you need to pay attention not to over-ferment. Generally, it can be fermented for about 30 minutes. Fermentation time is too long and the dough will collapse.
4. When steaming bean paste buns, it is very important to control the heat. First boil the water over high heat, then steam it over medium and low heat for 20 minutes; avoid overheating, otherwise it will cause the bean paste buns to crack.
5. After the red bean paste buns are steamed, the porridge should not be opened immediately. The steamed red bean paste buns should be kept in the steamer for about 5 minutes before opening to avoid the surface of the buns collapsing due to sudden temperature changes.
INGREDIENTS
Main Ingredients
-
·300g flour
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·100g red bean paste
Accessories
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·5g yeast powder
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·4g baking powder
Seasonings
-
·10g white sugar
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·25ml warm water
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·150ml clear water
Table of Contents
- ·What is red bean paste bun
- ·How does a red bean paste bun taste
- ·Ingredients Needed and Substitutions
- ·Is a red bean paste bun healthy
- ·Tips for Success
- ·Ingredients
- ·Cooking step
- ·Delightful Fusion: Unveiling the Alluring Matcha Yogurt Daifuku Recipe
- ·How to store and heat red bean paste buns
- ·FAQs
COOKING STEP
Step 1
Preparation of yeast solution:
First, put 5g yeast powder into a small bowl, add 25ml warm water, and stir well with chopsticks. After completion, set the yeast solution aside for later use.
Step 2
Dough mixing:
Add 300g flour, 4g baking powder, 10g white sugar and the prepared yeast solution to a large bowl. Then add 150ml clear water in small amounts and stir continuously with chopsticks while pouring water. Stir until the flour gradually gathers into dough.
Step 3
Dough kneading and proofing:
Sprinkle a layer of flour on the cutting board. Put the kneaded dough on the cutting board and knead until the dough is tighter. After the dough is kneaded smoothly, let the dough stand for about 30 minutes for proofing until its volume expands to twice its original size and can slowly rebound when pressed gently with a finger.
Step 4
Wrapping red bean paste filling:
Roll the proofed dough into a long strip shape with a width of about 5-6 centimeters. Then cut it into equal-width small pieces with a knife. Each piece is about 3 centimeters wide. Take a small piece of dough, pinch out a groove with your hand, and put an appropriate amount of red bean paste filling. Use the thumb and index finger of the right hand to pinch out pleats along the edge. While pinching pleats, close the dough to ensure that the red bean paste filling is completely wrapped in the dough.
Step 5
Placement of red bean paste buns and preparation for steaming:
Add an appropriate amount of clear water to the steamer. Put the wrapped red bean paste buns into the steaming bowl. Note to keep a certain distance between the red bean paste buns to prevent adhesion during steaming.
Step 6
Steaming and inspection:
First turn on high heat to boil the water, then turn to low heat and steam for 20 minutes through water. During the steaming process, the condition of the red bean paste buns can be observed through the steamer lid. When the surface of the red bean paste bun becomes smooth and elastic and can quickly rebound when pressed gently with a finger, it means that it is already cooked.
Step 7
Take out and enjoy:
Turn off the heat. Take the steamer off the stove. Dont rush to open it. Wait for about 5 minutes before taking it out and enjoying.
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How to store and heat red bean paste buns
How to store
Usually I recommend eating red bean paste buns freshly made because freshly made red bean paste buns are the most delicious. But if you want to store red bean paste buns for a few days, then after the red bean paste buns are cooled, wrap them with a fresh-keeping bag and then store them in the refrigerator. In this way, they can be stored for 1-2 days.
If you want to store them for a longer time, you can put the wrapped red bean paste buns into the freezer. Under the low temperature condition of the freezer, the shelf life of red bean paste buns can be greatly extended and they can be stored for 1-2 months.
How to heat
When you want to eat, take out the red bean paste bun and heat it in the microwave for 2-3 minutes until the red bean paste bun is heated through. Note that if it is a frozen red bean paste bun, then thaw it naturally before heating it in the microwave.
Serving Suggestions
Recommended combinations
Hot soybean milk: Red bean paste buns and soybean milk are a perfect breakfast combination. Soybean milk contains rich plant protein and has a mellow taste. Eating it with red bean paste buns is both filling and nutritious.
Boiled eggs: Red bean paste buns and eggs are also a very good breakfast combination. Boiled eggs are rich in protein and easy to absorb. Paired with red bean paste buns, the nutrition is more comprehensive.
Milk: Red bean paste buns can also be paired with milk. Milk contains a large amount of calcium and protein. Paired with red bean paste buns, it can balance nutrition.
Cold cucumber: Red bean paste buns can also be eaten with crispy cold cucumbers. The crisp taste of cucumbers can help neutralize the sweetness of red bean paste buns.
Serving suggestions
The taste of red bean paste buns is the best when they are just out of the pot. With one bite, they are soft, glutinous and sweet. Therefore, it is best to eat fresh ones. After they cool down, the taste of red bean paste buns will become hard and not so delicious.
Although red bean paste buns are delicious, it should be noted that they should be eaten in moderation and not in excessive amounts. Red bean paste buns have a high starch content. Eating too much is not easy for the human body to absorb and may increase the burden on the human gastrointestinal tract.
FAQs:
Avoid opening the lid frequently: Do not open the steamer lid frequently during steaming to avoid cold air entering and affecting the steam temperature, resulting in the collapse or undercooking of the red bean paste bun.
Check the degree of doneness: When it is close to the end of steaming, you can gently press the surface of the red bean paste bun. If it can rebound quickly and the surface is smooth and elastic, it means it is already cooked.
Don't rush to open the lid: Don't open the lid immediately after steaming the red bean paste bun to avoid the dough shrinking back. It is recommended to wait for 5 minutes before opening the lid.
REVIEWS
