Secondary fermented bean buns

Overview

This is the bean bag I made after learning about the food world for a while.

Steam the red beans first and soak them for a few hours. Soak it in three times more water and steam it on the induction cooker for one hour and ten minutes. In the last ten minutes, add white sugar and brown sugar, stirring constantly. Leave some water aside and some of the water will evaporate when processed into puree.
Pour a cup and a half of the rice steamer measuring cup into the basin, sprinkle a layer of yeast powder on the surface, then add warm water and knead into a harder dough. Leave it in the sun for two hours to ferment, then let the air out for a second fermentation, then place it in a cool place to ferment for another hour.
Shape it into a long cylinder and roll it on the board.
Cut into roughly equal pieces.
Roll out into a thick crust with thin edges.
Use a spoon to form appropriate bean paste filling.
After wrapping it like a bun, turn around and shape it with your hands.
After the steamer is wide open, brush a thin layer of oil on the steamer tray.
What it looks like after steaming over high heat for fourteen minutes and then stopping the fire.
I cut two bean paste buns open and the filling leaked out.
I took a bite and tasted it, it was a bit too sweet.