Steamed Okara Buns / 豆渣馒头

Recipe Category:

Ingredients / 材料:

Starter:

Dough:

面引子：

面团：

Method / 做法:

Combine all the ingredients for the starter together in a bowl. Mix until a soft ball forms. Brush the top with a thin layer of salad oil and cover with a plastic wrap. Allow to rest for about 45 minutes. Weigh 55 grams for the recipe and tightly wrap the rest in cling-film in the freezer for up to 2 months. Bring it to room temperature next time before using.
Except baking powder, place the rest of the ingredients of the dough, together with the starter in a mixing bowl. Knead until dough is smooth and elastic. Let stand covered with a damp towel until double, about 60-90 minutes.
Punch down and sprinkle baking powder evenly on surface and knead until combined. Divide dough into 2 parts, put one part into a bowl covered. Work with the other dough and roll it into a rectangle. Roll it up and pinch seam to seal. Divide into 6-8 pieces. Repeat with another half or wrap with the desired fillings. Place them on a towel-lined steamer and allow them to rise in double, about 1 hour. Steam over boiling water for 15 minutes on medium fire with wok lid covered.

面引子中的材料混合揉匀，表面刷上薄薄一层沙拉油，盖上保鲜膜，静置45分钟。取55克用来制作豆渣馒头。未用完的，用保鲜膜包好，放到速冻柜保存2个月。下次取出室温回软可以继续使用。
除了烤粉外，将面团中的其它材料放入搅拌盆，加入面引子揉成光滑的面团。盖上湿毛巾醒发60-90分钟，直到面团双倍大。
面团放在案台上，用手排挤出气体。将烤粉均匀洒上，然后揉搓均匀。面团分成2份。一份面团用保鲜膜盖好，另一份用擀面杖擀成长方形卷起，捏紧接口处，匀分成6-8份。同法准备另一份面团或是包入自己喜欢的馅心。排入蒸笼，盖好醒发大约1小时至双倍大。沸水中火蒸15分钟左右。焖1-2分钟才掀盖出笼。

"Steamed Okara Buns / 豆渣馒头" is part of these categories:

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