Ingredients for Whole Wheat Cheese Buns: Main ingredients: Whole wheat self-rising flour 300g, room temperature water 200g. Decorative ingredients: All-purpose flour 40g, room temperature water 25g, pumpkin powder 2g, red beetroot powder 2g, mozzarella cheese 90g.
Method for Whole Wheat Cheese Buns:
Step 1: Prepare the ingredients.
Step 2: Mix whole wheat self-rising flour with room temperature water to form a crumbly texture, then knead into a dough and rest for 15 minutes.
Step 3: Prepare the decorative dough: Combine all-purpose flour, yeast, and room temperature water to form a dough.
Step 4: Divide into two portions, add pumpkin powder and red beetroot powder respectively to knead into smooth doughs, and rest until ready to use.
Step 5: Divide the rested whole wheat dough into six equal parts and shape into rounds.
Step 6: Without waiting for fermentation, shape the dough into a bowl and place mozzarella cheese inside.
Step 7: Wrap tightly; complete the remaining dough in the same manner.
Step 8: Roll out the red dough into a long strip, cut with a square mold; recombine the remaining dough, roll out, and cut again.
Step 9: Roll out the yellow dough into a long strip, cut with a ‘Fu’ character mold.
Step 10: Moisten the back of the ‘Fu’ characters with a brush dipped in cold water, and attach to the red dough.
Step 11: Moisten the back of the red dough with a brush dipped in cold water, and attach to the top of the whole wheat bun, gently press the edges to prevent lifting.
Step 12: Place in a steamer, ferment for about 20 minutes until the dough rises slightly by about 1.5 times, and it feels airy to the touch; steam over high heat for 20 minutes after the steam rises.
Step 13: Let it rest for 3 minutes before removing from the steamer.
Step 14: Eat while still warm to enjoy the cheese pulling like a waterfall.
Cooking Tips for Whole Wheat Cheese Buns: 1. Mozzarella can pull into strings while warm, but not when cold or reheated, so it’s best to eat freshly made; you can also freeze the unbaked dough and steam directly in cold water for the same effect. 2. Mozzarella can be replaced with other preferred fillings such as red bean paste. 3. Red beetroot powder fades noticeably after long steaming, so it can be replaced with red yeast powder or red food coloring.
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