White and fat bean paste buns

Overview

How to cook White and fat bean paste buns at home

Mix flour, yeast, and sugar. Add yeast to warm milk (below 40 degrees) and knead into a dough. Let it rest until the dough is twice its original size. The standard to check whether the dough has risen well is to press it with your fingers and it will not rebound or sink. (Rebounding means that the dough has not risen enough and all sides have sunk in, giving it a sour taste.) Knead into long strips and cut into 60g pieces!
Flatten the pot and stuff it in from all sides
Roll out the pressed skin thinly and prepare for filling (I used bean paste)
Close the mouth like making a bun and pinch the sides tightly! With the mouth facing down, use both hands to make a round shape. Because the other hand is taking the photo, only one hand can be shown
There was one package less than 60 grams left, so I wrapped one in white sugar, put the bean paste package in a steamer, filled with cold water, and turned on high heat for 15 to 20 minutes, then turned off the heat and let it simmer for 3 to 5 minutes before opening the lid! Note⚠️Don’t take off the lid when steaming to avoid air leakage!
This is my first time steaming bean paste buns. I have never made steamed buns before. I just tried it because my mother likes it. Unexpectedly, it looks good and tastes good. Dad is full of it! 😄