Ingredients
Spinach puree ( 250g ) | Four ( 500g ) |
Yeast Flour ( 5g ) | Bean Paste Filling ( 1 serving ) |
How to make fresh bean paste buns
1.Prepare a portion of spinach, wash it and set aside
2. Blanch the spinach in boiling water and let it cool in cold water
3.Dry out the moisture, add a little water and put it in a blender to make spinach puree
4. Add the mixed flour and yeast powder to the spinach puree
5. Add flour and stir evenly
6.Finally knead until smooth of dough, put it in a warm place and let it rise until it looks like the picture
7.Bean paste prepared while taking advantage of the time Roll the stuffing into bean paste balls and set aside
8. After waking up, knead the dough again and deflate it.Knead and grow
9.Evenly divide into small noodles
10.Then roll each small dough into a round shape
11.Press each small dough ball flat and roll it out
12.Put in bean paste balls
13. Wrap it up and tighten it.
14. Place evenly on a plate lined with oil paper and let rise for about 10 minutes.,
15.After waking up, put the bean paste buns in the basket and start steaming
16. Boil water and steam over high heat for 15 minutes
17.Turn off the heat and take out
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Tips
Spinach needs to be juiced by adding a little water.Some juicers can do it without adding water, so spinach The concentration of the mud varies, as does the amount of flour, but in the end the flour is added while stirring
The proofing time is slightly shortened in summer, and it is normal to extend the proofing time in winter.In the end, it still depends on the volume and volume after proofing.Status
After the second proofing is completed, the water can be boiled
If the second proofing is not carried out, the water can be boiled
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