Sweet potato and red bean buns

Overview

I didn't eat noodles when I was a child. As long as the noodles were cooked for dinner at home, I would start acting like a young lady. My grandma loved me the most. After cooking for the whole family, she would not take care of eating herself. She would take my small bowl to the village to borrow a bowl of rice noodles for me to eat. When I was a child, on the eve of the Spring Festival, every household would steam several large pots of steamed buns and steamed buns of various flavors. The must-have ones include my favorite vermicelli buns with vegetable oil, and sweet potato buns with bean paste. The steamed buns are ready to be cooked when relatives and friends come to visit the house. I still remember that scene, the earthen stove in the countryside, the firewood split from tree trunks, I lit the fire, and grandma was kneading the dough and making bread. Smelling the special aroma of pasta, I almost get drunk. After steaming a pot, I will eat one immediately until I can't eat anymore. This autumn, I made hand-made noodles for the old lady at home, including fried buns, milk steamed buns, and vegetable buns with oil residue. After eating them a few times, the old lady said: You northern barbarians like to eat pasta. I immediately asked her: Are you a southern barbarian? The old lady giggled. The old lady loved the steamed buns I made. She was so happy that she gave some of the freshly baked buns to her neighbors. As she walked, she happily said, "Look at the steamed buns made by my eldest granddaughter. They are beautiful and delicious." At this moment I am happy and satisfied. I didn’t eat pasta when I was a kid, so why can I make pasta so well now? To get to the bottom of it, I have to start with the fact that I found a man from the north! When we were in love, he always accommodated me, and we cooked vegetables and rice every day. Later, he had stomach problems. In order to accommodate him, I started to learn how to make pasta. At first, I steamed a few hard steamed buns that were so dark that they could be thrown out to beat dogs. Later, after I figured out the trick, all kinds of pasta were no longer a problem.

Tags

• staple food
• home cooking
• children
• breakfast
• steamed buns
• clear water
• red beans
• rock sugar
• self-rising flour
• sweet potato
• warm water
• fine sugar

Ingredients

Steps

1. 1 grams of red beans, soaked in water one night in advance. (I added barley to the red beans. You don’t need to add barley when making it.)

   

2. 2 Put the red beans into the pot and boil 4 bowls of water as shown in the picture.

   

3. 3 After the red bean soup boils, cover and simmer for 10 minutes, then turn off the heat and simmer for 30 minutes. After simmering, the beans will bloom automatically. Then add about 30 grains of rock sugar. The amount of rock sugar can also be determined according to personal preference.

   

4. 4 After adding the rock sugar, open the lid and cook the red beans over low heat until the water dries up and there is a little sticky water at the bottom of the pot, because after the bean paste cools down, the bean paste will absorb a little water unsafely and become dry. Stir every few minutes to avoid burning the bottom.

   

5. 5 Let the bean paste cool. I like grainy bean paste. Personally, I feel that very delicate bean paste is not suitable for making bean buns.

   

6. 6 Cut 200 grams of sweet potato into shreds and then into very small pieces.

   

7. 7 Mix the bean paste and sweet potatoes, then add 30 grams of fine sugar. This step depends on your personal taste, or you don’t need to add it.

   

8. 8 Mix well and set aside.

   

9. 9 Add 550 grams of flour to 320 grams of warm water and knead into a dough. I used self-rising flour, so just add warm water. There is no need to add yeast. If you are using ordinary flour, you need to add the same amount of yeast powder.

   

10. 10 .The dough will ferment until it doubles in size. Use your fingers to poke the inside of the dough into a honeycomb shape. (I put the kneaded dough next to the radiator for about an hour before the dough is fermented. The room temperature at my house is about 28 degrees. If you have an oven at home, you can adjust the oven temperature to 35-38 degrees and put the dough in the oven to ferment. If the room temperature is lower, the fermentation time of the dough will be extended by several hours)

    

11. 11 Lightly flour a chopping board and knead the dough to its original size.

    

12. 12 Take half of the dough and roll it into a strip.

    

13. 13 Cut into dough pieces of about 35 grams.

    

14. 14 Form the dough into a ball again.

    

15. 15 Roll out the bun wrappers.

    

16. 16 Put appropriate amount of filling into the bun skin.

    

17. 17 Shut up.

    

18. 18 With the seam facing down, round the bun again.

    

19. 19 The finished buns need to rise for 15-20 minutes. Whether the steamed buns are good or not is directly related to the second proofing of the steamed buns. If the cooked embryos are not proofed well, the steamed buns will not be soft after being cooked, and they will look like dead noodles. If it rises too much, the bun skin will crack.

    

20. 20 Use a brush to brush vegetable oil on the grate to prevent sticking. Pour cold water into a pot, turn on high heat, and steam for 10 minutes after the pot is filled with air. Then change to medium to low heat for 15 minutes. After turning off the heat, open the lid after 3-5 minutes. Remember, do not open the lid immediately after turning off the heat. If you open the lid immediately, the bun skin will collapse immediately. As the saying goes, if the steamed bun is not cooked well, the steam will be uneven. This is the truth. After turning off the fire, let the heat brew for some time.