Warm, warm, sticky rice steamed bun
It's a steamed rice bread made to use glutinous rice flour and rice flour. When it's hot as soon as you steam it, the taste of blowing and eating it! It's getting colder, but it's a sticky rice steamed bun that's good as a snack 12 pieces
4 serving
Within 90 minutes
초록바람N
Ingredients
  • Strong flour
    150g
  • Wheat
    30g
  • Non-glutinous rice flour
    50g
  • Sticky rice
    20g
  • East
    1+1/4ts
  • Sugar
    45g
  • Salt
    2/3ts
  • egg
    1ea
  • Water
    110±20g
  • red bean paste
    350g
  • Walnut
    70g
Cooking Steps
STEP 1/8
Place water and eggs in a baking machine, add sugar and salt, then add the powder type and top with the instant yeast. If the dough becomes smooth and glossy while turning the dough course, stop kneading. Since it contains rice powder, only 70 to 80 percent of it is gluten-free~ The toughness may vary depending on the environment, so please adjust the toughness by adding or subtracting water
STEP 2/8
In that state, perform the first fermentation at room temperature for about 15 minutes.
STEP 3/8
While fermenting, mix red bean paste and walnuts, divide them into 35 grams and circle them.. I put in walnuts. It's steamed bread that's steamed by moisture, so I think moist exhausts like red bean or bean bags will suit me better than dry nuts like walnuts or almonds. Please refer to it when you make it^^
STEP 4/8
Divide it into 40 grams and make a circle. Cover with wet cotton cloth or plastic to prevent the dough from drying, and rest at room temperature for 10 to 15 minutes.
STEP 5/8
Spread out the tissue-finished dough and wrap it in red bean paste.
STEP 6/8
Pinch well and place on muffin parchment paper.
STEP 7/8
After panning, cover with wet cotton cloth and perform secondary fermentation at room temperature for about 20 minutes.
STEP 8/8
Boil water in a steamer before completing the second fermentation. Steam it in a steaming pot for about 15 minutes.
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