豆沙多多的【豆沙馒头卷】Adzuki Bean Steamed Roll

 

我经常在家做红豆包，是个很方便的早点和点心，自己做的也可以按喜好调整豆沙甜度，没有买来的齁甜。

前两天特别想吃豆沙多多的豆沙馒头卷，刚好冰箱里有炒好的豆沙，就做了一批，真的特别好吃。

I make this Adzuki bean steamed buns a lot for breakfast, I liked that it is healthy and I could make it less sweet comparing to the shop bought version.

材料：

面团：
3 杯/ 360-380 克 中筋面粉 （我用了 Organic Unbleached flour）
5 g （一包）快速酵母 （Active Dry Yeast)
4 大勺/65 克 细砂糖
1 小勺 泡打粉 （Baking Powder)
1 杯  温水 

1 大勺 食油/猪油

红豆馅：

350 克 豆沙馅

Ingredients：(makes 10)

For dough：
3 cup/ 360-380 gm All purpose flour (I used Organic Unbleached flour）
5 g / 1 packet of Active Dry Yeast
4 tbsp/60 gm Castor/ Powdered Sugar
1 tsp Baking Powder
1 cup lukewarm water
1 tbsp oil

For the filling：
350 g Adzuki Bean Paste

1. 把列在面团下边的所有材料（除了泡打粉）混合均匀，揉成一个软面团。

2. 加盖放温暖处发酵成两倍大（冬天需要大约45分钟），把泡打粉均匀撒到面团上再揉5分钟至光滑。

1. Knead together all the ingredients listed under dough and form a soft dough, covered it with clean cloth and leave it at warm place to raise to double its size. 

2. Turn the dough on a working space, evenly sprinkle baking powder over the dough and knead further for 5 minutes until the dough become smooth on the surface.

3. 把豆沙分成十个等份，搓成丸子状。

4. 把面团揉出空气，分成10个等份 。擀开呈圆形，然后把边擀薄，成中间厚，边上薄的面片。

5. 加上一份红豆馅，捏花包好, 压扁成饼状，全部包好后放一边松弛10分钟。

3. Divide Adzuki bean paste into 10 equal parts and roll them into small balls.

4.Divide the dough into 10 equal parts, depending on the size of roll you want to make. Use a rolling pin to roll out a portion of dough in such a way that the edges are thinner than the center.

5. Place the adzuki bean fillings in the center of the flat disc. Wrap and pleat to form a bun with flowery shape on top. 

6. Flatten it and set aside covering with slightly damp cloth to proof for 10 minutes.

6. 取一个面坯擀开擀薄成长方形，中间部分再铺上一层薄薄的豆沙。

7.  左右两边折到中间覆盖豆沙。

8. 由上而下卷起成毛巾卷状，把所有面坯都以相同方式处理好后放到蒸屉里，置温暖处二次发酵20-30分钟 (时间按气温和湿度会有所不同）。

9. 面团再次变大，面团碰触的时候会稍微凹陷，拿起来轻飘飘的感觉就发酵好了。

6. 锅里煮开小半锅水，水开后把蒸笼放置到锅上大火蒸15分钟，蒸好熄火后不要马上开盖子，等五分钟再开盖。

我没hold得住，热腾腾的就吃了俩只！

6. Take a dough and roll it out into a rectangle in shape, spread a thin layer of bean paste in the middle.

7. Fold the left and right sides inward to cover the bean paste.

8. Roll it up from top to bottom into a roll. Repeat the steps to finish rolling all of the dough, It is important to proof the buns for 15-20 minutes before steaming. (The time required will vary depending on the temperature and humidity at the time).

9. When the dough rise to about 70-80 % bigger, and will be showing small dent when lightly touched, the rolls are ready for steaming.

10. Boil water in a steamer/wok, and place the steamer over high heat/rapidly boiling water to steam for 15 minutes, DO NOT open the steamer lid once it is done, turn the heat off and wait for at least 5 minutes before you check on your buns. Serve the rolls warm.