Jiang Bean and Red Date Buns

2024-06-21 19:52:22  Views 2 Comments 0

Health benefits

Red dates: nourish the spleen and stomach, replenish qi and blood
White sugar: low in protein

Ingredients

White sugar ( 20 grams )
Jiangdou ( 300g )
Red dates ( 150g )
Medium-gluten flour ( 500g )
Yeast ( 3g )
Water ( 250 grams )

How to make Jiang Bean and Red Date Buns

  • Illustration of how to make Jiangdou and red date buns 11. Dissolve the yeast in warm water of about 30 degrees, slowly pour it into the flour, stir while pouring, and form a smooth dough for fermentation.
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    2. Rinse the Jiang Bean and soak it overnight in advance.

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    3. Bring to a boil over high heat, then reduce to low heat and simmer for about an hour until the beans are soft.Remove the rotten food.

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    4. Wash the red dates, use a milk straw to press on both ends of the dates, and remove the seeds.It was removed easily and the dates would not break.

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    5.Put it into the pot and steam for about 10 minutes.

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    6.Pour the Jiang beans, red dates and white sugar into the basin.

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    7.Use tools to press into Jiangbean and red date paste and set aside.

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    8. When the dough has doubled in size, pour it onto the chopping board and knead to deflate.

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    9.After sufficient exhaust and kneading, the dough is divided into even dough.

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    10. Roll out the dough until it is slightly thicker in the middle and thinner around it.

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    11.Take a piece of dough and place it in the palm of your left hand, and put Jiang Bean and red date paste on it.

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    12. Use the tiger's mouth of your right hand to slowly turn in circles, seal the mouth tightly and put it upside down.

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    13. After everything is wrapped, cover it with plastic wrap or kitchen cotton cloth and proceed with the second step.Secondary fermentation, the fermentation time should be based on the season and temperature.If the temperature is high, the fermentation will be faster, and if the temperature is low, the fermentation will be slower.

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    14.Put the fermented buns into the steamer, and put them in after the water in the pot boils.Steam for about 15 minutes, turn off the heat, steam for 3 minutes and then turn it off again.

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    15.The finished product is soft on the outside and soft and sweet on the inside.

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    16. Cut it open and take a look.It is really thin and filling, sweet and delicious.I will eat it immediately After eating 3, how many can you eat?

Tips

1.Like steaming other steamed buns, the dough must be fermented well, and the second rise is also very important.
2.In winter, when the temperature is low, the dough ferments very slowly.If you have an oven at home, put half a basin of warm water at about 30 degrees in the bottom of the oven, and then set the oven time to "long pass", low-temperature fermentation function, 2 The dough will ferment twice in size in about an hour, which can greatly shorten the fermentation time.
3.If you don’t like it too sweet, you can just add red dates without sugar.

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