Flower Mung Bean Paste

Overview

In fact, this mung bean bun could be made more beautiful, but when I was wrapping it and putting it in the steamer to rise for the second time, I took a break to watch a TV series. The rising time was too long, and the flowers were ruined and looked different. Mung beans have the effect of clearing away heat and relieving heat. My children love it more than red bean paste, so most of the time my family makes stuffing with mung beans. They are still bean paste buns, but with a different appearance, they have an extra feeling of loving them. Compared to fine sand, my family prefers more mung bean particles, so that it feels better when bitten.

Tags

• staple food
• home cooking
• children
• old man
• breakfast
• banquet
• flour
• mung bean paste
• warm water
• yeast

Ingredients

Steps

1. 1 Add warm water to the flour, which is about the same as hand temperature, mix the yeast, and ferment until it doubles in size or more.

   

2. 2 Prepare mung bean paste. (I made this myself, the method is the same as red bean paste)

   

3. 3 Knead the fermented dough evenly again and roll it into a long strip.

   

4. 4 Cut into small pieces.

   

5. 5 Flatten with your hands.

   

6. 6 Roll out the dough into a slightly thicker middle and slightly rounded shape around the edges.

   

7. 7 Add appropriate amount of mung bean paste.

   

8. 8 Pinch it together.

   

9. 9 Fold it from the outer third to the middle.

   

10. 10 The other end is also folded from one-third to the middle, like a Z shape.

    

11. 11 Pinch up both ends.

    

12. 12 Put it into the pot and let it rise for a second time. Then, steam over high heat for ten minutes, then turn to medium heat and steam for five minutes and turn off the heat.

    

13. 13 Turn off the heat and simmer for three minutes, then take it out and serve.