How to make shell bean paste buns

Our lives cannot be separated from friends, and gatherings among friends are inevitable. Having a meal together is a happy thing. We can sit together and talk about everything. When having a meal together, most people would choose to go to a famous restaurant. But if you can do it yourself, I believe your friends will be happier. So, here I will show you how to make shell bean paste buns.

1. 500g all-purpose flour

2. Peel the pumpkin, slice it, steam it, and then mash it into a paste.

3. Dissolve the yeast with a little warm water first. Mix pumpkin puree and all-purpose flour, add yeast water, and then gradually add sugar water and stir (the amount of water depends on the moisture of the dough. Usually, if pumpkin puree or mashed potato is added, don’t add too much water, otherwise the dough will be too wet). When the dough is smooth, put it in a bowl, cover with plastic wrap, and start fermenting.

In a 4.38° oven, after 35 minutes of fermentation, press a hole in the dough and it will not shrink or rebound, proving that it is fully fermented. If you don’t have an oven, you can place the pot on warm water not exceeding 40° to ferment.

5. After the dough has fermented, take it out and knead it for ten minutes. Divide it into several small pieces. Use your hands to pinch them into round pieces that are thick in the middle and thin on the edges. Wrap them with red bean paste filling and pinch them into buns.

6. Dip in some flour.

7. Press the bun into the mold with the top facing upwards, and press it gently so that the shell print on the bottom is clearly visible. Be careful not to use too much force to avoid squeezing out the bean paste filling.

8. Tap gently a few times, remove from the mold, cover with plastic wrap and let it rest for 20 minutes.

9. The lines on the shell buns will become blurred after they have rested. Before steaming them, use a flour scraper to press the lines from the wide part of the shell to the narrow part. Put the pot on the stove with cold water, bring the water to a boil, then turn the high heat to medium and steam for 20 minutes. Turn off the heat and wait for 5 minutes before uncovering the lid.

10.The shell buns are out of the pot!

11. Here is how to make pumpkin buns and bear paw buns: Mix minced pork with dried shrimps, then season with salt, pepper and sesame oil.

12. Wrap the meat filling.

13. Pumpkin buns: pinch into bun shape, with the seam facing down, use a dough scraper to press out pumpkin patterns from bottom to top, cover with plastic wrap and let it rest for 20 minutes.

14. The patterns on all embossed buns will become blurred after proofing, so before steaming them, they must be pressed again along the vaguely visible patterns.

15. How to make bear paw buns: Wrap the meat filling in and knead it, close the opening downwards, slowly roll it into a round shape, then gently flatten it into a chess piece shape, and pinch the bottom slightly inwards with your index finger and thumb.

16. Press from bottom to top to make a claw shape

17. Stick small pieces of dough on the soles of your feet and let them rest for 20 minutes.

18. Steamed bear paw

19. Bear Paw

Delicious food is tempting, but only when you make it yourself can you understand its true value. As for everyone, after understanding the recipe of shell bean paste buns, I believe most people will try it themselves.