Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns

[Materials] 100g black whole wheat self-raising flour, 120g southern steamed bun self-raising flour, 160g fresh milk, 2g bamboo charcoal powder, a little red yeast powder, 60g red bean paste

【Quantity】 6

[Steaming] Steaming box at 100 degrees, 22 minutes; or steaming in the steamer, steaming for 18-20 minutes, and simmering for 5 minutes.

【Production】
1. Prepare the ingredients: black whole wheat self-rising powder, southern steamed buns self-rising powder, fresh milk, bamboo charcoal powder, red yeast rice powder, washed red bean paste; black whole-wheat self-rising powder can be used directly or with wheat flour, the taste will be different The steamed buns made from the self-raised steamed buns from southern steamed buns have a softer taste and sweet taste. The water consumption is a little less than that of ordinary all-purpose flour or the self-raised steamed buns of the same brand; fresh milk can be replaced with room temperature water;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

2. Prepare 6 red bean paste balls, each weighing 10 grams;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

3. Mix 20 grams of southern steamed bun spontaneous flour and 12 grams of fresh milk into a dough, cover it with a fresh-keeping bag and put it aside;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

4. Weigh 100 grams of black whole wheat flour and self-rising southern steamed bun flour respectively, and put them into a large pot; the two kinds of flour can also be replaced with plain black whole wheat flour and all-purpose flour, and an additional 2 grams of dry yeast is required;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

5. Add milk gradually, stir with chopsticks to form a flocculent shape, and then knead it into a dough without dry powder; the water absorption rate of flour is not the same as the thinness of milk, so add it gradually, and adjust it according to the state of the dough; make a cartoon For steamed buns, in order to have a beautiful shape and a strong three-dimensional effect, the amount of liquid should not be too much, and the dough should not be too soft;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

6. Pour the dough on the chopping board and knead it into a smooth, delicate and elastic dough by pressing and kneading; this process takes about 8 minutes; this is also important to ensure that the steamed bun has a smooth surface, fine interior, soft and elastic dough step;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

7. Weigh the big dough and divide into 6 small doughs, each weighing 50 grams; the remaining dough is used for ears and nose;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

8. Use a kneading bowl to hold the dough that is not in operation to evaporate; press and knead the small dough a few times to form a smooth shape, with a small closing and pressing underneath;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

9. Put the seal of the small dough upwards, knead it into a small bowl, and put the red bean paste ball in it;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

10. Do not leave a gap between the skin and the bean paste, and pinch tightly;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

11. Put it on the chopping board again and make a circle, and rub it a little higher with both hands; this is the bear head;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

12. Dispose of the 6 bear heads one by one, and place each one on a steaming tray with a steamer, and cover it with a fresh-keeping bag;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

13. Knead the remaining one into a thin strip, cut out 6 small doses, each weighing 3 grams, knead them into oval shapes, and divide them into two with a scraper;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

14. Spread a little milk on the cut surface of the knife and stick it on both sides of the top of the bear’s head;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

15. Knead the remaining dough a bit more finely, cut out a small dose, and knead it into a ball the size of raw soybeans. This is the nose and mouth of the bear;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

16. Spread a little milk on the middle of the bear’s head, place the nose and mouth on it, and press it gently;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

17. The remaining half of the white dough is divided into two parts;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

18. Knead one piece into bamboo charcoal powder;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

19. The kneaded bamboo charcoal powder dough is dark and shiny;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

20. Rub the long strips and cut out 18 small doses for the eyes and black nose;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

21. Each small agent is rubbed into a ball the size of a mung bean grain in the palm of your hand;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

22. Spread milk on the corresponding position of the head, put the eyes and nose on it;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

23. Knead the bamboo charcoal dough more finely, and cut out a few sections to make the mouth;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

24. Use a toothpick to pick up the little black noodles and place them under the milky nose;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

25. Knead a little red yeast rice powder into the remaining piece of white dough;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

26. The kneaded red yeast rice dough is bright and soft;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

27. Knead it into a thin strip, cut out 12 small doses, this one is used to make bear blush;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

28. Knead each small agent into a ball the size of raw soybeans;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

29. Flatten the small ball on the palm of your hand, spread milk on the bear’s cheeks, and stick the blush face sheet on it; so far, the bear bean paste buns are all completed;

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

30. Put it in a steamer, heat it for 2 minutes to release steam and raise the temperature to about 40 degrees, ferment for about 20 minutes, which is 1.5 times the original size, and then steam, 100 degrees for 22 minutes, simmer for 5 minutes and then out of the pot ; Use an ordinary steamer to cool the water in a pot, steam for 18-20 minutes on a high fire when the size is 1.5 times, simmer for 5 minutes, and leave the pot; the leftovers can be kneaded into strips to make fancy steamed buns.

Pattern Pastry Recipe: Black Whole Wheat Cubs Bean Paste Buns-Make One Day

tips:
1. The self-raising flour is prepared with yeast in proportion, so it can be used only by adding an appropriate amount of liquid, and only one fermentation is required, which saves a lot of time; if you make your own ratio, you can add 1-2% of the dry flour. Yeast, in order to make a beautiful shape, the amount of water is 55-60% of the amount of flour, and it must be adjusted according to the water absorption rate of the flour and the dry humidity at room temperature;

2. Cover the dough and the shaped green body in a fresh-keeping bag during the whole process; the fresh-keeping film is too thin, it is easy to stick to the dough, and the skin will be broken when it is uncovered, so it is not recommended to use it;

3. Don’t make the dough twice as big, it can be steamed after 1.5 times to keep the finished product from deforming.

yababa

I am yababa. I used to be a math teacher, and now I am a housewife who loves the kitchen. In the days of dealing with delicious food, my heart has become more gentle, and I feel more and more that "accompanying family" is the most beautiful and most important thing in the world. In this makeoneday.com, I will share some of the process of making delicious food from time to time.

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