Bean bag

Overview

I particularly like bean buns. When I was a kid, I would steam bean buns during the Chinese New Year. Compared with normal times, these bean buns are particularly delicious. Steamed bean buns are made every year. In fact, you can also steam them at ordinary times. I don’t know why, but I always feel like this is something only done during the Chinese New Year! It's a terrible thing to get used to, and it's often difficult to change.

Tags

• staple food
• home cooking
• children
• breakfast
• steamed buns
• flour
• red beans
• sugar
• yeast
• water

Ingredients

Steps

1. 1 Take appropriate amount of red beans and wash them with water.

   

2. 2 There is no need to soak, just use the rice cooking (steaming) button of the electric pressure cooker. The amount of water should be slightly more than the rice to water ratio we usually use when steaming rice.

   

3. 3 After the program is over, don't rush to boil the pot and simmer for half an hour to an hour. After boiling, add an appropriate amount of sugar.

   

4. 4 Mix evenly.

   

5. 5 For flour, just use regular flour.

   

6. 6 Dissolve 1% of the flour into 1/200 of the flour in warm water.

   

7. 7 Pour the yeast water into the flour, stirring while pouring.

   

8. 8 After mixing evenly, knead the dough with your hands and transfer it to the chopping board.

   

9. 9 Knead the dough until it is smooth and place it in a larger bowl.

   

10. 10 Leave it in a warm place to ferment and it will take about three hours to rise. If you are not in a hurry, you can put it in the refrigerator or outside at about 2 degrees Celsius for natural fermentation. The time will take longer, about 10 to 12 hours. The risen dough is about twice as big as the original dough and is full of bubbles.

    

11. 11 Place the risen dough on a chopping board to deflate and shape into small balls.

    

12. 12 Knead the small amount thoroughly and evenly, use your thumbs together with your palms and other four fingers to knead

    

13. 13 Knead a small amount into a peach shape.

    

14. 14 Make a dimple from the bottom.

    

15. 15 Put the bean paste

    

16. 16 Close the mouth and knead evenly.

    

17. 17 Turn upside down and sprinkle flour on the puffed bean buns. (This is the wrapping method that my family has always used. You can wrap it according to your own habits.)

    

18. 18 Wrap them one by one and cover them with plastic wrap to prevent the skin from hardening during secondary fermentation. If it is a heated room, it can be fermented naturally indoors, and the time required is about 30 minutes. If it is not a heated room, you can put it in the oven to ferment. If there is no oven, you can boil the water in the steamer to about 40 degrees, turn off the heat and ferment. The secondary fermentation can be completed on the cage. It is recommended to spread cloth or vegetable leaves on the cage.

    

19. 19 After the secondary fermentation is completed, place it in a steamer with boiling water and steam over high heat for about 25 minutes.

    

20. 20 After simmering for a while, open the pot, take out the steamed buns in time, and put them in the refrigerator after they are fully cooled.