Totoro bean bag, piggy bean bag
material
200g flour, 50ml milk, 2g yeast,10g sugar, bean paste, tomato sauce and cocoa powder.
working methods
1. Add yeast and sugar to milk at a temperature of about 30-40 degrees and let it stand for 5 minutes until the yeast is completely dissolved.
2. Then slowly pour the materials in 1 into the flour and stir it clockwise with chopsticks until the flour lumps.
3. Divide the dough into three parts, one original (white dough), one with cocoa powder (brown dough) and one with tomato sauce (pink dough).
4. Knead the dough until the dough surface becomes smooth.
5. Cover the dough with a wet cloth and put it in a warm place for fermentation.
6. Then wrap it in bean paste like a steamed stuffed bun and knead it into a round dough.
7. Dip a toothpick into water and sesame seeds to make the eyes of pigs and chinchillas, squeeze out the ears and nose of pigs with pink dough (just like squeezing plasticine), and stick it on pigs with water (needless to say, water can be stuck, but it can be fixed by pressing the joint with a toothpick). Squeeze out three round cakes with white dough, one big and two small, the big one is the stomach of my chinchilla and the small one is my chinchilla's eyes, and then squeeze out my chinchilla's ears with brown dough (refer to).
8, steam on high fire 15 minutes, except for getting bigger and not deforming!
Sweet and sour tofu
material
300g of tofu, 80g of shredded onion, 50g of shredded cucumber, sesame oil 1 tablespoon, salt 1/4 tablespoons, 4 tablespoons of sugar, 60㏄ of white vinegar, 60㏄ of tomato sauce and 60㏄ of water.
working methods
1. Cut the tofu into strips about 2 cm by 5 cm, put it in an oil pan with an oil temperature of about 170℃, fry until the surface is golden yellow, take it out and drain it for later use.
2. Heat a wok, stir-fry shredded onion, add all seasonings and shredded bean curd with the method of 1, cook on medium heat until the surface of shredded bean curd becomes soft, turn off the fire and pour sesame oil on it, then sprinkle shredded cucumber out of the wok.
Super soft red bean buns
Bread material
200g of high flour, 50g of Tang Zhong, 3g of yeast, 2g of salt, 20g of sugar, 20g of milk powder10g, 20g of whole egg liquid, 5g of corn oil15g and 70g of water.
infilling
Red bean paste is suitable.
duricrust
Egg liquid, crispy granules.
working methods
1. Mix all bread ingredients except oil and knead until smooth. After refueling, continue to knead and fall until the film can be pulled out.
2. The round plastic wrap is fermented in the warm place for 2.5 times, and the exhaust is divided into seven parts, and the round plastic wrap is relaxed for 15 minutes.
3. After flattening the roll, wrap the filling in a muffin cup, put it in a warm and humid place, and finally ferment it twice as big. Brush the surface with egg liquid, sprinkle the crispy particles into the preheated oven 185 degrees, and put them in the middle layer 18 minutes.
Bean bag with ginger sauce
material
6 pieces of tofu, 3 dried mushrooms, ginger 1 piece, red pepper 1 piece, 3 tablespoons of soy sauce, salt 1 teaspoon, fine sugar 1 teaspoon, half a glass of water and sesame oil 1 teaspoon.
working methods
1. Cut the bean bag in half; Soak mushrooms in soft shreds, shred ginger and red pepper, and set aside.
2. Heat the oil pan to the oil temperature of about 160℃, put it in the bean bag with the method of 1 and fry it for about 3 minutes with medium fire, then take it out and drain the oil for later use.
3. Heat another pot, add a little salad oil to heat it, add shredded mushrooms and shredded ginger to stir-fry until fragrant by 1, then add all seasonings, boil it over medium heat, then add shredded red pepper by 1 and cook for about 5 minutes.
Northeast sticky bean skin
material
Red kidney bean, soft sugar, corn flour, glutinous rice flour, yeast.
working methods
1. Put the red kidney beans in the refrigerator and soak them in clear water for one night, add four times more water to boil and simmer for about one and a half hours.
2. When the red kidney beans are soft and rotten, if there is still water in the pot, add enough sugar, continue to boil the dilute water, add a teaspoon of salt, and stir in one direction until the beans are soft and rotten and the bottom of the pot is dry.
3. Mix the corn flour and glutinous rice flour evenly according to the ratio of 1: 1.
4. Dilute the yeast with warm water, pour it into the flour a little bit, and stir it evenly with chopsticks while pouring. Stir until the dough can be bonded, not sticky.
5. flatten the dough by hand, cover it with plastic wrap and ferment it in a warm place for two hours.
6. Pinch a small piece of dough with the palm of your hand, put in a small piece of bean stuffing, drag the dough with one hand, and slowly push the dough up with your thumb and forefinger with the other hand until it is closed.
7. Close the dough down and rotate the dough with both hands to reunite it.
8. After the water in the pot is boiled, put in the wrapped sticky bean bag and steam for about fifteen minutes. Don't burn too much and steam for too long, otherwise the sticky bean curd will crack easily.