Sweet bun filling recipe

Sweet buns are also called sugar buns. They are a common way of making buns. There are many ingredients that can be added to sugar buns. The most common one is granulated sugar. You can also add some cream or bean paste. When adding pure milk, the temperature cannot be too high. You can add granulated sugar and yeast to the pure milk, and then ferment the flour. Let us learn about the method of making sweet bun fillings.

Sweet bun filling recipe

Ingredients Dough ingredients: 500g all-purpose flour, 270g pure milk, 50g fine sugar, 5g active dry yeast Homemade fillings: 180g purple potato filling, 300g custard filling, 180g red bean paste filling Method 1. Heat the pure milk over water to about 35 degrees (it should feel warm but not hot). 2. Add fine sugar and yeast to warm milk, stir slightly, and let it stand for 5 minutes until bubbles appear on the surface. 3. Weigh the flour into the bread machine and pour in the milk yeast. 4. Start the dough kneading program and knead for 20 minutes. 5. Take out the dough and shape it into a smooth round dough, put it into a large bowl, cover it with plastic wrap and let it ferment at room temperature for 30 minutes. 6. Divide the three fillings into 22 equal portions, 30g each, roll into balls and set aside. (20g of filling is enough. This time, the amount of the three fillings is not much, and the leftovers are not easy to store, so add 10g more of each filling.)

7. Sprinkle a small amount of flour on the kneading pad to prevent sticking (not included in the recipe). 8. Take out the fermented dough, deflate it, knead it into a smooth dough again, then divide it into 22 equal portions, 36g each, and knead it into balls. 9. Roll each small dough into a round sheet that is thick in the middle and thin around the edges. Wrap the filling in it, fold the filling in the tiger's mouth, with the closed edge facing down, and place it in the steaming tray. Let it rise at room temperature for 20 minutes. 10. Put enough clean water in the pot, put the steamed buns into the pot with cold water, and steam them over high heat for 20 minutes. 11. After the buns are steamed, turn off the heat and do not remove the lid yet. Let them simmer for a few minutes before opening the pot and enjoying.

Method 2

Ingredients: pumpkin, glutinous rice flour, oil. Method: 1. Peel the pumpkin, cut into small pieces, steam it, let it cool, mash it and squeeze out the water. 2. Add appropriate amount of glutinous rice flour and knead into dough. I didn't calculate the ratio, I just added it according to my opinion and it was fine if I thought it was about right. 3. Divide the dough into small pieces and wrap the bean filling in them like dumplings, then roll them into round balls (I put a little oil on my hands when wrapping so they wouldn’t stick). 4. This step can be omitted: Use plastic wrap to fix the shape. 5. Then steam it for a while. Because the glutinous rice flour is raw, it needs to be cooked.

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