Hello everyone, I’m Xiao Gao Jie. Today we’re going to make bean paste buns.
Make the dough first.
All-purpose flour.
1/4 cup of boiling water.
Add room temperature water,
and yeast.
Dissolve the yeast with water first.
Knead it into a ball.
Knead the dough for a minute.
The purpose of kneading is not to form gluten, but to mix everything evenly.
Stop kneading when white spots of dry flour are not visible.
Divide into 7 portions.
We can steam 7 buns in one steamer.
Gently fold the dough.
Bring its sides into the middle.
No need to knead the dough excessively.
Put the lid on and leave for 10 minutes.
This is red bean paste I made earlier with dark with brown sugar.
You can find the recipe of the red bean paste in the episode of Egg Yolk Pastry.
A handful is one filling.
If you use a scale, one is 35 grams.
After 10 minutes.
Take a small dough.
Dust some dry flour.
The dough is not very smooth.
In the same way as before, bring the edges into the middle.
Very gentle movement, but you see,
the surface of the dough becomes smooth all at once.
This smooth surface is the outer skin of your buns.
Roll out.
This side is smooth.
Then thinner the edges.
Smooth side down.
Add the fillings.
Press the filling with the thumb of the left hand, and
close the bun with your right hand.
Turn around and round it.
One bean paste bun is ready.
Put it in the oven to ferment.
Put boiled water into the oven.
Let the dough rise quickly.
Ferment for one hour.
An hour later, the bean paste buns have grown bigger.
Pot of cold water.
Bring the water to a boil on high heat first, then turn the heat to medium.
Steam for 10 minutes.
10 minutes later turn off the heat.
Wait 5 minutes before opening the lid.
I used one time fermentation method.
Shape the dough before it rises, which eliminates the need for de-gas step.
At the same time, you can easily make a very smooth skin.
After adding a part of the boiling water to the dough, the buns turn out to be particularly soft.
It is soft when it is cooled.
Even the next day, it is still soft after gently heated up.
Open one, look.
The red bean paste is right in the middle.
The dough skin is not thin nor thick, and evenly wrapped around the bean paste.
I have simplified the steps greatly when handling the dough,.
Without kneading the dough much, you can achieve great results.
Thank you for watching. I’m Xiao Gao Jie. See you in the next episode^^