How to steam bean paste buns
In the past 10 days, among the hot topics about food production on the Internet, the steaming method of the traditional pastry "bean paste buns" has become one of the focuses. Combining discussions with netizens and sharing from cooking bloggers, this article will introduce in detail the production steps, frequently asked questions and data-based suggestions of bean paste buns to help you easily steam soft and sweet bean paste buns.
1. Hotspot data related to bean paste buns on the entire network in the past 10 days
| keywords | Search volume (10,000 times) | Popular platforms |
|---|---|---|
| How to make red bean paste buns | 18.6 | Douyin, Xiaohongshu |
| Steamed Bean Paste Bun Tips | 9.2 | Station B, go to the kitchen |
| Reasons why bean paste buns collapse | 5.4 | Zhihu, Baidu know |
2. Detailed steps for steaming red bean paste buns
1. Ingredients preparation (6 bean paste buns)
| Material | Dosage |
|---|---|
| all-purpose flour | 300g |
| Yeast | 3g |
| white sugar | 20g |
| Warm water | 160ml |
| red bean paste | 180g |
2. Production process
Step 1: Kneading and fermenting the dough
① Dissolve yeast and sugar in warm water (about 35℃)
② Add flour in batches and knead into a smooth dough.
③ Cover with plastic wrap and ferment at 28°C for 1 hour until doubled in size
Step 2: Packing and shaping
① Knead and deflate the fermented dough and divide it into 6 equal parts
② Roll each portion into a dough that is thick in the middle and thin on the edges.
③ Wrap 30g of bean paste filling and shape into a round shape with the seam facing down.
Step Three: Second Wake-up
① Place the steamer at a distance of 3cm
② Cover and let stand for 20 minutes until the volume increases by 1.5 times.
Step 4: The key to steaming
① Pour cold water into the pot, bring to a boil over high heat and then turn to medium heat
② Set timer to steam for 15 minutes, turn off heat and simmer for 3 minutes
3. Solutions to common problems
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| Epidermal collapse | Over-fermented/uncovered too quickly | Control the fermentation time, turn off the heat and then simmer |
| Sticky bottom | The steaming cloth is not wet | Use oil paper or moist gauze |
| Hard taste | Insufficient moisture in the dough | Adjust the water surface ratio to 1:0.55 |
4. Feedback from netizens’ practice data
| temperature control | fermentation time | success rate |
|---|---|---|
| 25-28℃ | 60-70 minutes | 92% |
| Above 30℃ | 40 minutes | 85% |
| Below 20℃ | 90-120 minutes | 78% |
5. Tips for innovation
1.Flavor upgrade: Add 5% osmanthus paste or dried tangerine peel to the bean paste filling
2.styling changes: Use scissors to cut out petal shapes and garnish with wolfberry before steaming
3.health reform: Replace 20% of all-purpose flour with whole wheat flour to increase dietary fiber
Once you master these tips, your steamed bean paste buns will not only be fluffy and delicious, but you'll also avoid common mistakes. It is recommended to strictly follow the ratio when making it for the first time, and you can try personalized adjustments after you become familiar with it. I wish you can make perfect bean paste buns that are comparable to those of professional pastry chefs!
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