Recently, the family is obsessed with this breakfast, compared to buns, this breakfast is simpler to make, compared to bread, it has a softer texture and is particularly delicious.
Don't just use flour to make steamed buns, add 1 bowl of cornmeal, and the buns will be even more fluffy than bread, and children can eat 3 at a time! Recently, everyone has started to use flour to make delicious food. Northern friends are proficient in operating flour, while some southern friends making snacks are also not vague, steamed buns are fluffy and soft, just looking at them is appetizing.
Today I also made a snack with flour, besides flour, I added a bowl of cornmeal, corn is coarse grains, eating more is good for the body, and I added some honeyed red beans, a simple process of kneading and rolling, the texture is soft and fluffy, better than bread, recently the family is obsessed with this breakfast, one pot can eat for 2 days, let's take a look at the specific method!
Red Bean Bun Roll
Ingredients: 400g flour, 100g cornmeal, 150g honeyed red beans, 2g yeast, 5g white sugar
Method and steps:
First step: Sift the flour and cornmeal in a 4:1 ratio into a basin, add a spoonful of white sugar, white sugar can promote fermentation, also increase the taste.
Second step: Use warm water to dissolve the yeast, pour it into the flour, knead into a dough, put it in a warm place to ferment, if the home temperature is low, then pour warm water into a basin, and put the dough basin inside, it will ferment well in a while.
Third step: While the flour is fermenting, we prepare the honeyed red beans, red beans are soaked overnight, then put into a pot to cook, don't let the red beans burst open, but the texture shouldn't be hard, as soon as they are about to burst, quickly take them out, drain the water, and mix with a few spoonfuls of white sugar for marinating, the honeyed red beans are ready.
Third step: One and a half hours, the dough has fermented well, with a honeycomb appearance, take out the dough, you can start making it.
Fourth step: Knead and deflate the dough, then divide it into small dough pieces.
Fifth step: Take a dough piece and roll it into a long strip, don't roll it too thin, sprinkle honeyed red beans on the top.
Sixth step: Roll it up from one end, as shown in the picture.
Seventh step: Then roll up the red bean roll again, this step’s purpose is to make the red beans and dough combine.
Eighth step: Roll it up again, so a red bean bun roll is finished.
Ninth step: Put the finished red bean bun roll into a steamer, remember to lay down a steamer cloth or brush a layer of oil to prevent sticking, don’t rush to put it on the pot to steam, do a secondary proofing, this step is very key, don’t miss it.
After secondary fermentation, the bun roll is obviously bigger than the picture above, hold it in hand, feel light and fluffy, at this time you can put it on the pot to steam, it takes 20 minutes to steam, turn off the fire and let it steam for 2 minutes, this way the steamed buns will be fluffy and soft, so the secondary proofing step is very key, some friends just knead and then steam, resulting in the buns not rising, the surface is still collapsed or wrinkled.
Little tips:
1. When steaming buns and kneading dough, add a spoonful of white sugar to the flour, which can promote fermentation, shorten fermentation time, and also increase the taste.
2. Don’t knead the buns and then steam them directly, you need to do a secondary proofing, when the volume is doubled, you will get fluffy and delicious steamed buns.
I’m Hua Huahua, today’s red bean bun recipe is shared here, I hope it’s helpful, thank you for every like and follow, thank you for your support all along!
