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饅頭（小豆饅頭）｜Qiong Cookingさんのレシピ書き起こし

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Qiong Cooking

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Ingredients

(A) Milk : 240ml
(A) Yeast : 6g
(A) Sugar : 25g
(B) All-purpose flour : 450g
(B) salt : 3g
あんこ : 適量

Time required

30minutes

Procedure

1) make the dough 00:11
Put (A) in a bowl and mix.
Put (B) in another bowl, add mixed (A) and mix until combined.
2) knead and ferment 00:50
Knead 1 in a bowl with your hands, transfer to a flat surface, and knead well for about 10 minutes.
Shape into a circle, place in a bowl, cover with plastic wrap, and ferment for about 1 hour.
3) roll out with a rolling pin 01:53
Roll out the dough and divide it into 16 equal parts.
Knead each ball into a ball, dust with flour (not listed), and roll out thinly with a rolling pin.
4) wrap red bean paste 03:06
Put the red bean paste in the stretched dough and wrap it in the shape of a leaf.
Make 16 of the same and put them in the steamer.
Cover and ferment for about 40 minutes.
5) steam 04:03
Add water (not listed) to the steamer, bring to a boil, and steam for 12 minutes.
Turn off the heat and leave the lid on for an additional 5 minutes, then remove and finish.

Point

・Knead the dough until smooth. The standard is until the color of the dough changes to white.
・If you pinch the dough with your fingers from one side, it will take the shape of a leaf.
・After fermentation of the dough for the first time, do a finger test. Use a powdered finger to see if a hole remains.