Does anyone know how to make longevity peach bun?!
Does anyone know how to make longevity peach bun?
does anyone know how to make longevity peach bun or do you have the recipe?
Answers:
Sou Tao
When forming the buns into peach shape pinch and pull the dough at the top then press slightly to form the bottom end of the shape. With the back of a knife make an impression from the top to the bottom to mimic the "seam" of a peach before steaming. When buns are finished steaming, use Red food coloring applied with a fine brush by dabbing, (usually done with an airbrush in bakeries).
Ingredients:
3-1/4 to 3-3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
2 tablespoons sugar
1 tablespoon cooking oil
1/2 teaspoon salt
2 egg whites
Prep:
1. In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast. In a small saucepan heat the milk, sugar, cooking oil, and salt just until warm (120 degree F to 130 degree F). Add to the flour mixture. Then add the egg whites. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double (45 to 60 minutes). Punch dough down; turn out onto a lightly floured surface. Shape into 14 balls. Cover and let rest for 10 minutes.
3. Roll or pat each ball of dough into a 3-1/2-inch circle. Place filling in the center of each dough circles. (Use a scant 1 tablespoon sweet filling.) Bring edges of dough up around filling, stretching dough until edges just meet; pinch to seal. Cover and let buns rest for 10 minutes.
4. Meanwhile, in a wok place a greased steamer rack over water. Bring water to boiling over high heat. Place buns, seam side down, on rack so the sides do not touch. (Cover and chill buns that don't fit on the rack.) Cover wok and steam buns for 15 to 17 minutes or until they spring back when touched. Repeat with remaining buns.
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Yude Azuki
Ingredients:
9 oz (250 g) aduki beans or red soy beans
bicarbonate of soda
10 oz (300 g) sugar
5 fl oz (150 ml) peanut oil
2 tbsp vanilla sugar or 1/2 tsp vanilla essence
Prep:
1. Soak the beans overnight or for at least 12 hours in plenty of cold water; when they have finished soaking, rinse in a sieve under running cold water.
2. Place in a large, heavy-bottomed saucepan or flameproof casserole dish with 2 3/4 pints (1 1/2 liters) cold water. Bring quickly to the boil over a high heat, turn down the heat to low, add a pinch of bicarbonate of soda, stir and cover, leaving a chink for the steam to escape.
3. Simmer gently for 1 1/2 - 2 hours, until the beans are very tender. Add a small pinch of salt when they are nearly done. Remove from the heat and put the beans and any remaining liquid through the vegetable mill with a fine-gauge disc fitted. Return the puree to the saucepan or casserole dish and stir in the sugar and oil.
4. When these have been added to the puree, stir in the vanilla sugar or vanilla essence. Cook the puree over a low heat, stirring continuously, until it thickens to a paste.
5. Leave to cool at room temperature.
