White flour bean paste buns

Overview

The bean paste I made myself is particularly glutinous. Friends who like to do it by themselves, let’s do it together!

A handful of red adzuki beans, washed and soaked in cold water overnight.
Place it in a rice cooker, add water and an appropriate amount of sugar, press the steaming mode, and cook for 15 minutes until the water dries up and everything is cooked.
Put the cooked red beans into a non-stick pot, crush them with a spoon, stir-fry over low heat until the beans are broken into pieces, there is no moisture, and they stick together stickyly.
Take it out and put it in a basin to cool, and the bean paste is ready.
Add five grams of yeast to two bowls of noodles and ferment them with warm water. After 40 minutes, the noodles will be ready.
Knead the dough to release air, break the dough into small pieces, and roll it into dough.
Spread bean paste in the middle of the dough and knead into small bean buns.
Put a pot of adzuki bean buns in the pot to rise again for ten minutes, then steam them over high heat for eight minutes.
The bean buns are ready.
The thin-skinned red bean paste buns with large fillings are ready, and they taste crunchy.