Red bean paste buns! (Additional homemade bean paste filling)

Overview

How to cook Red bean paste buns! (Additional homemade bean paste filling) at home

Tags

• staple food
• home cooking
• maternity
• old man
• breakfast
• steamed buns
• all-purpose flour
• red beans
• white sugar
• yeast powder
• water

Ingredients

Steps

1. 1 Wash and soak the red beans the night before.

   

2. 2 Put it in the pot and cook until it becomes thicker, and there is still a small amount of red bean soup left in the pot. (Reserve a small amount of soup to make it more delicate)

   

3. 3 Pour into a food processor and puree the red beans.

   

4. 4 Pour the red bean paste into the pot, turn on medium-low heat and stir-fry slowly! (Use a spatula to stir-fry constantly to avoid burning)

   

5. 5 Add sugar and stir-fry together. (White sugar can be added in 3 times. Use a spoon to scoop a small amount to taste. If it feels sweet enough, you don’t need to add more.)

   

6. 6 The red bean paste is ready when you lift it with a spatula without collapsing.

   

7. 7 Dissolve the yeast powder with 150 grams of water and let it sit for 5 minutes!

   

8. 8 Pour the flour into the bread barrel and pour in the yeast water and the remaining 100g of water. Press the kneading button to start kneading!

   

9. 9 Knead into a smooth dough and cover with plastic wrap or a clean wet towel for fermentation!

   

10. 10 The fermented dough is ready when you poke it with your hands and it won't shrink back!

    

11. 11 Deflate the dough so that no air holes can be seen inside when cut into it. It should look like the picture.

    

12. 12 Roll the dough into a long strip and cut into appropriate small pieces! Sprinkle a layer of dry flour on top and arrange the dough slightly.

    

13. 13 Use a rolling pin to roll it into a small round piece that is slightly thicker in the middle and thinner around the edges!

    

14. 14 Put bean paste filling in the middle!

    

15. 15 Hold the dough with your left hand, and make a fold on the edge of the dough with your right hand!

    

16. 16 Then he made a fold from the side and pushed it forward.

    

17. 17 When the bag is halfway done, it is in this state and needs to be closed slowly.

    

18. 18 When it comes time to finally close up.

    

19. 19 Just pinch the last fold and the two folds that are more than the first fold just now.

    

20. 20 Wrap all the buns, put them into a steamer brushed with oil, or a steamer lined with gauze, and ferment them twice. You will find that the raw buns are 1.5 times as big. (When you pick up a steamed bun and feel it become lighter.) The steamed bun has risen! Turn on high heat and steam for 10 minutes, then simmer for 3 minutes before opening the lid!