Pumpkin bean paste bun

Overview

How to cook Pumpkin bean paste bun at home

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Ingredients

Steps

Peel the pumpkin, cut into thin slices, and steam for twenty minutes.
Pour into the wall breaker and beat into pumpkin puree.
Very fine and smooth.
Yeast and sugar are ready.
After letting it cool to room temperature, add all-purpose flour, yeast, and sugar.
First use chopsticks to stir into a fluffy consistency.
Make the dough into a medium soft and hard dough and place it in a warm place to ferment until it doubles in size.
The noodles are ready.
The inside is brushed.
Take it out, knead it thoroughly and let it sit for ten minutes.
Divide the homemade mung bean paste (recipe has been posted) into several portions.
A bag of red bean paste.
Divide into several equal portions and roll into balls.
Take a red bean paste ball and wrap it in a mung bean paste ball.
Close the mouth and make a round shape.
Make all the bean paste fillings in sequence.
Knead the dough evenly and divide into even pieces.
Take one, flatten it, and wrap it with bean paste filling.
Close and round.
Make all the bean paste buns in sequence.
Prick the eyes lightly with a fork.
A red bean paste bun is ready.
After everything is done, put it in a steamer and let it rise for fifteen minutes.
Don’t skip this step.
The dough has gained weight again.
Steam over high heat for half an hour (I made two layers).
Perfectly baked!
Finished product picture!
Finished product picture!
Finished product picture!
Finished product picture!