《Tinrry＋》Teacher Meiji Teaches You to Make Happiness Lucky Bag-Shaped Steamed Buns
The Lunar New Year is coming soon, let’s follow Teacher Meiji to make more happy steamed buns!!! With its vibrant red appearance, it’s very appealing during the New Year! The beautifully symbolic lucky bag represents good wishes for family, friends, and oneself in the coming year! The filling is sweet red bean paste, symbolizing a sweeter and happier life! The happiness lucky bag steamed buns also include a spring couplet writing section (edible). Adults and kids can write spring couplets together, sending happy words to everyone, adding a strong festive atmosphere. Let’s join Teacher Meiji in making happiness lucky bag-shaped steamed buns! Warm Tips: 1. This recipe makes 8 lucky bag-shaped steamed buns. 2. Proportions of each part of the lucky bag: White dough: 50g each; Red bean paste: 25g each; String: 2g each; Spring couplet size: 3.5 cm x 3.5 cm. 3. Recommended brands: All-purpose flour: Fengzhen brand or Zhanyi brand, bamboo charcoal powder: Wanglin brand, red yeast rice powder: Jiajie brand, pumpkin powder: Tuofeng brand, yeast: Yanpai brand, red bean paste: Lianxianglou brand.
Ingredients
Steps
Add milk, yeast, and fine granulated sugar into the mixing bowl. Shake gently to evenly distribute the yeast and sugar.
Add all-purpose flour and corn oil, then start the stand mixer at low speed to mix into a rough dough.
Adjust the stand mixer to medium speed and continue mixing the dough until smooth and bright white.
Take out the dough and check its final state. It should be smooth, bright white, elastic, and slightly sticky, indicating it’s ready.
Divide the dough into two halves. Place one portion in a plastic wrap and refrigerate for later use.
Next, weigh 4 pieces of 50g dough. Cover the remaining dough with plastic wrap to prevent it from drying out.
Fold the dough inwards from the outside, pinching it into the center point until the surface is smooth. Let the dough rest for 5-10 minutes.
Weigh the filling evenly and shape it into round balls.
Flatten the dough slightly with your palm and roll it into a circle with a rolling pin, about three times the size of the filling. Make the edges thinner for easier shaping.
Place the filling in the center of the dough. Wrap it using the method for enclosing salted egg yolk pastries, pinch the top into pleats, and twist slightly to secure the opening.
Place the shaped buns on parchment paper. Repeat the same process for the remaining dough.
Add milk into the red yeast rice powder and mix gradually with a brush to make a liquid without grainy texture.
Use a brush to evenly apply the colored liquid from the bottom up over the bun and bottle neck.
Add pumpkin powder and a little milk to a small amount of dough. Knead until evenly colored.
Divide the dough into 4 equal parts and roll each into 30 cm long strips. Twist the ends in opposite directions to form a rope.
Tie the rope around the top of the lucky bag, gently forming a knot without pulling too tightly to avoid breaking.
Add red yeast rice powder and a bit of milk to a piece of dough. Knead until red and form the spring couplet dough.
Sprinkle a little flour on the surface to prevent sticking. Roll the dough flat into a rectangular shape.
Measure with a ruler, trim edges neatly with a knife, and divide into 4 equal parts.
Mix a little bamboo charcoal powder with milk to a smooth and thick consistency.
Before writing, practice calligraphy on blank spaces if needed.
Arrange the spring couplet into a diamond shape. Write 'Happiness and Prosperity' across the surface, filling as much area as possible, and repeat strokes to deepen the letters.
Apply a bit of milk to the bun and stick the spring couplet at a higher position on the bun.
Place the buns on a baking rack and ferment in an oven at 30°C with 60% humidity for 1 hour.
After fermentation, steam for 15 minutes. Wait for 3-5 minutes before opening the lid.
Check the steamed buns. If they bounce back slightly when pressed, they are perfectly made.