Cornmeal and red bean buns (including red bean paste)

A multigrain red bean bun that I like very much, the taste is soft and sweet, the dough formula ratio and filling ratio have been adjusted many times, and the sweetness of the soft dough filling is moderate, which is very suitable for the taste of myself and my family! I wanted to summarize the record, because of the large amount of information, the production process needs to take a lot of step pictures, only when the heart is really quiet can it be completed without omission, and now I will get my wish!

Ingredients

Doughrecipe:

Cornmeal:150g

Plainflour:250g

Salt:2g

Sugar:10g

Yeastpowder:4g

Cornoil:10g

Boilingwater:160g

Coldwater:90g

Redbeanpasterecipe:

Redbeans:250g

Brownsugar:60g

Coldwater:290g

Whitevinegar:2grams

Cooking Instructions

How to make dough:
Pour 160g of freshly boiled boiling water into 150 grams of cornmeal and stir quickly with chopsticks!
The state of the cornmeal after blanching and stirring!
When the cornmeal is not hot, pour in 250 grams of all-purpose flour, add 3 grams of salt and 10 grams of sugar, stir and mix, and then add 4 grams of yeast powder (yeast powder must be added when the temperature is low). Finally, add 90 grams of cold water.
Stir with chopsticks until flocculent and add 10 grams of corn oil (or salad oil).
Mix the dough into a moderately soft and hard dough, then seal it and put it in the refrigerator to ferment (always steam the noodles in the evening and the next morning, but of course you can also ferment at room temperature).
After the dough is reconciled, the next step is to prepare the red bean paste:
wash the red beans and soak them in cold water for 8 to 10 hours (I soak them in the evening and cook them the next morning, and soak them in the refrigerator in the summer).
Wash the soaked red beans again, pour them into the electric pressure cooker after controlling the moisture (you can better control the amount of water added by controlling the moisture), pour in 290 grams of water (this amount of water is just right for the humidity of the red bean paste made by my home appliance pressure cooker), shake the pot after adding water to evenly spread the beans to the bottom of the pot, so that each bean can be covered by water! Finally, add another 2 grams of white vinegar!
The electric pressure cooker is timed for 30 minutes (that is, the bean tendon and pig's trotter button), and it is turned on after the gas is down!
Add 60 grams of brown sugar while hot, stir well with a silicone spatula, just open the pot beans look very hard, in fact, they are all rotten when you stir and press!
Put the stirred bean paste in a bowl and set aside!
You can use it directly after adding water and stirring, and when you start stirring in the pot, you will feel that the filling is humid, and you can wait for it to cool down! It's just right for my family's electric pressure cooker and personal taste!
Of course, everyone's taste preferences are different, if you feel that the filling is dry, add an appropriate amount of butter so that it is sweeter, I personally prefer a refreshing taste as little oil and less sugar as possible, so I will use it directly, hereby explain!
On the other hand, if you feel that the filling is too wet, put it in a nonstick pan and fry it in cooking oil to let the water evaporate a little! The situations that may be encountered in the specific operation are explained here, and you can choose according to the specific situation and personal preferences!
The dough is fermented and the raw embryo begins to be made (peeling off the honeycomb inside the dough means that the fermentation is ready).
Sprinkle flour on the board, knead the fermented dough and roll it into a large dough, I use a round bottle cap to cut out the dough (of course, it can be directly divided into small dough and rolled dough, and it can be operated flexibly according to personal habits).
The cut dough sheet is rolled out again, and the operation is repeated again to make the dough!
This cap is a bit small, and I can wrap more fillings by rolling it out one by one!
Put red bean paste on the dough and close it like a bun, then pinch it tightly and arrange it into a circle (the mouth should be facing downward)
After the dough and filling are used up, I made so much in the picture (I personally like the thin skin and the filling has more texture).
In the end, a little bit of bits and pieces of noodles and a small amount of stuffing were left to make a dumpling-shaped!

If you have an average score, you can make 12 buns, so I'll update it when I have time!
Add water to the steamer and heat it below 40 degrees, put the raw embryo on the cage cloth, cover the pot and wait for the second fermentation (the second taste is extra soft).
When the volume of the raw embryo becomes significantly larger and grows larger, cover the pot and steam it directly, turn to medium heat and steam for 20 minutes, then turn off the heat and simmer for 4 minutes, and then open the lid.
When the time is up, the pot will be opened and the picture will be recorded!
The filling is filled by feeling, and if the filling is not enough to fill in the back, it will become a small bean bag, and if the red bean paste is weighed well, the size will be balanced!
Taste a mouthful of soft and sweet, out of the pot is really uncontrollable to eat two ha! Happiness is that simple!
Record your heart, and may you who are lucky enough to see the recipes also make delicious and live a happy life!