Bean paste buns

Overview

Homemade red bean paste, used to make red bean paste buns, is very delicious and nutritious. The dough is soft and the bean paste is sweet and glutinous, making it a good staple food or snack.

Tags

• staple food
• home cooking
• cantonese cuisine
• children
• breakfast
• steamed bun hanamaki
• cold water
• homemade red bean paste
• wheat core powder
• white sugar
• yeast

Ingredients

Steps

1. 1 Put flour, yeast and sugar into a basin, add cold water

   

2. 2 Knead into a smooth, moderately soft dough, then cover it with plastic wrap for basic fermentation

   

3. 3 When the dough has risen to 2.5 times in size, fermentation is complete

   

4. 4 You can peel off the dough and check the underlying tissue. When fine and even pores appear, the fermentation is in place

   

5. 5 Take the dough out of the basin, place it on the counter, knead it to deflate the dough, and roll it into a long strip

   

6. 6 Cut into small pieces of uniform size

   

7. 7 Knead each dumpling into a ball and let it rest for twenty minutes

   

8. 8 Take an appropriate amount of red bean paste filling and knead it into the same amount

   

9. 9 Take one of the small doughs and roll it into a small round crust with a thick middle and thin edges. Place the bean paste filling in the middle

   

10. 10 Use the same techniques as making buns to fold and seal, then roll into a round or oval shape with the seam facing down

    

11. 11 Put the wrapped red bean paste buns into the steamer, continue to steam for 20 minutes, then turn on the high heat, steam for 15 minutes after the water boils, turn off the heat, and simmer for 5 minutes before uncovering

    

12. 12 The steamed red bean paste buns are white, plump and round

    

13. 13 The bean paste filling is very delicate and formed into balls. The dough is filled with air, soft and chewy