Whole grain bean buns

Overview

I treated my parents to Xibei Oatmeal Village a few days ago. The yellow steamed buns from "Tiangue 1" are indeed quite delicious, with soft skin and a slight alkaline taste. My whole grain bean bun with two types of noodles can only be considered a copycat among copycats.

Tags

• staple food
• pasta
• home cooking
• old man
• fast food
• lunch
• brown sugar
• cornmeal
• fuqiang powder
• red bean
• white sugar
• yeast

Ingredients

Steps

1. 1 Soak red adzuki beans for several hours in advance

   

2. 2 Add water to the pressure cooker and press for about 25 minutes

   

3. 3 After opening, cook for about 20 minutes. After the water is basically absorbed, use a spoon to press it into a puree

   

4. 4 It looks like this

   

5. 5 Mix the two kinds of noodles and ferment them at room temperature for about 3 hours in spring and autumn

   

6. 6 After it is ready, divide it into several small doses

   

7. 7 Press it into a cake shape with your hands

   

8. 8 Put a spoonful of bean paste

   

9. 9 Press it with your fingers or a spoon

   

10. 10 If you feel the filling is too little after pressing, you can add less

    

11. 11 It gradually shrinks like a cabbage dumpling

    

12. 12 seal

    

13. 13 Round

    

14. 14 Place a wet drawer cloth on the steamer and arrange the bean buns.

    

15. 15 Steam over high heat for about 25 minutes, turn off the heat, and uncover after 3 to 5 minutes.

    

16. 16 Compared with pure white flour bean buns, bean buns mixed with cornmeal are more likely to be "shaped"

    

17. 17 There isn't much brown sugar. If it's not too sweet, it would be nice to add some condensed milk.