Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, steamed sakura buns for a spring aduki filling. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Steamed Sakura Buns for a Spring Aduki Filling is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Steamed Sakura Buns for a Spring Aduki Filling is something which I’ve loved my entire life. They’re fine and they look wonderful.
Great recipe for Steamed Sakura Buns for a Spring Aduki Filling. Please definitely give this light Sakura colored and flavored bread a try for the. Maybe I'll be able to get some mochi.
To get started with this recipe, we must first prepare a few components. You can cook steamed sakura buns for a spring aduki filling using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Steamed Sakura Buns for a Spring Aduki Filling:
- Take Sakura flowers (optional)
- Get Sakura leaves
- Get Cake flour
- Take Baking powder
- Get White sugar
- Get Milk (or water)
- Take Red food colouring
- Make ready 'An' Aduki beans (canned or paste)
Tasty filling with fluffy wrapper, homemade bao buns are super comforting! Could you use this same dough recipe to make folded over buns for filling sandwich style with pork belly and pickles, or would you use a different dough recipe? What Dishes To Serve with this Recipe? Serve mantou with condensed milk or soy milk.
Steps to make Steamed Sakura Buns for a Spring Aduki Filling:
- Sakura flowers: I used ones that get added to rice when cooked in a rice cooker. Drain the water. Wash 3 leaves of the salted sakura leaves, dry off, and mince. Soak the remaining 4 briefly in water for about a minute, and spread each one out into an aluminum cup cake mold. Pour water into the steamer and start heating it up over a high heat.
- Sift the cake flour and baking powder into a bowl, and add the sugar. Don't mix it yet. Add the minced sakura leaves to the milk and mix well, add red food coloring, and dissolve completely. Add to the milk bowl and quickly mix together . You only need a very small amount of red food coloring. If you add too much, don't blend it completely.
- Spread out a bit of the dough into the aluminum cups on top of the sakura leaves (optional). Place a small amount aduki beans on top of that. (The photo shows the dough without food coloring added).
- Place more dough in top of the an paste, and cover it. Place the sakura flowers on top of that. Use chopsticks to spread out the petals like in the photo . Place into the steamer, steam for 10 minutes, and it is done.
- For special occasions display buns with and without added food coloring . It's an added bonus that the red and white colors are symbolic and beautiful.
- This is how the white bread (without red food coloring) looks like when broken apart. It is fluffy and spongy!
- Advice : Measure out the ingredients properly, mix lightly, and please place into a steamer that is properly heated.
For a wholesome Chinese breakfast, I recommend the following recipes. This baozi recipe makes delicious, authentic Chinese steamed pork buns that can be enjoyed fresh or frozen and reheated for a quick and tasty meal or snack. The buns are folded with one hand holding the skin and filling, and the other hand pleating the edges of the dough disk like an accordion. Follow this recipe carefully and you will be rewarded with these delicate, filling-free Chinese steamed buns. You can also use this recipe to make the Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings.
So that is going to wrap it up for this special food steamed sakura buns for a spring aduki filling recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
