What is hot spring steamed bread? What does hot spring steamed bread look like?

1 What is hot spring steamed bread? This is a Japanese snack. It is for guests to try it in a hot spring hotel room in Japan. If they feel good, they can buy it as a travel gift. Usually made of local ingredients and spring water, the fillings are mostly red beans, chestnuts and glutinous rice. The skin is made of brown sugar and flour.

Japanese hot spring buns are similar to China's bean paste buns. The dough is filled with red bean paste, chestnuts and glutinous rice, and the skin is brown sugar and flour. In hot spring hotels in Japan, it is usually regarded as a snack.

Shops such as Tommoto and Guansuo in Hakone-CHO display a variety of hot spring steamed buns. Different Japanese snacks will be introduced in combination with seasonal ingredients, but the taste appreciation period is generally 3-5 days. If you can buy some in winter, the taste appreciation period is about 15 days.

2 What kind of hot spring steamed bread looks like? Hot spring steamed bread is a Japanese dim sum (ぉ), which is for guests to taste in hot spring hotel rooms in Japan. If you feel good, you can buy it as a travel gift.

Usually made of local ingredients and spring water, the fillings are mostly red beans, chestnuts and glutinous rice. The skin is made of brown sugar and flour. Although it is called "steamed bread", it is actually far from the traditional steamed bread in China. As a Japanese dim sum, hot spring steamed bread is not only beautifully made and beautifully shaped, but also has properties that change with seasons and products, such as "Sakura Steamed Bread" and "Matcha Steamed Bread". Its cute appearance makes people want to take a bite!

How to make Japanese hot spring steamed bread Ingredients: peeled and steamed yellow sweet potato 400g, white sugar 30g, white sugar 40g, water 25ml, low-gluten flour 95g, baking soda 3g, baking soda 5ml, honey 20g, sugar water cooling water, hand flour (low-gluten flour) and water spraying before serving.

Exercise:

1, sweet potato boiled, the time depends on the size of sweet potato. It may not be possible to steam it for a while and then try inserting chopsticks into the center. If it can easily pierce the whole sweet potato, it is ripe.

2. After the sweet potato is slightly cool to the point where it is not hot, peel it, first cut it into small pieces with a knife, then put it in a fresh-keeping bag, add sugar, knead the small pieces of sweet potato into mud through the bag, and melt the sugar evenly with residual temperature and steam. It doesn't matter if there are some small pieces left in the sweet potato, it doesn't need to be particularly delicate.

3. Divide the sweet potato paste into 15 jiaozi, one portion 16- 17g, and knead them into balls by hand. The stuffing is ready and can be put into a sealed container to keep moisture.

4. Next, make bread crust dough. Add sugar and 25ml of water into the water and melt it with low fire until the sugar particles disappear. Be careful not to let the water boil. If the water evaporates, the texture of the sugar water will become stiff. The boiled sugar water can be sieved to make it smoother.

5. Pour the sugar water into a bowl and cool it in cold water. In the meantime, add honey to the sugar water and wait for the honey sugar water to cool down.

6. Melt the baking soda with 5 ml of water, and then melt the baking soda solution into honey syrup.

7. Sieve the low-gluten flour into the cooled "6" and mix well with a scraper.

8. Spread the low-gluten flour thinly on the operating table such as the chopping block, and spread the flour evenly by hand. This step is called powdering, which can prevent the dough from sticking to the operating table.

9. Divide the dough evenly, about each serving 12- 13g, take out one serving, roll it into a ball with your palm, and then stretch it with your palm to make it thinner. If the dough is sticky, you can dip a little low-gluten flour at any time to prevent it from sticking.

10, put the stuffing between your hands, hold it in one hand, hold the dough with your thumb in the other hand, and spread out the bread dough at the same time until the low-gluten flour completely covers the bean paste and the stuffing is invisible to the naked eye. Put the dough seal down with hand powder and put it away. Wrap the flour and the rest of the stuffing in the same way.

1 1. spread baking paper in the steamer, seal the steamed bread downwards and arrange it at intervals. Spray it from top to bottom with misty water (water is beyond the amount of ingredients). Because steamed bread will bulge, pay attention to the interval and don't let steamed bread stick together.

12. After the water is boiled, put it in a steamer and steam 10- 15 minutes.