Milky Purple Potato Bean Paste Bun

Overview

I have always liked purple sweet potatoes, they are nutritious and colorful. All kinds of delicacies made with it are also my Dabao’s favorite. I have made red bean paste buns before, but this time the bean paste filling is different from the previous ones. Let’s have a change of taste.

Tags

• staple food
• home cooking
• old man
• breakfast
• brown sugar
• flour
• jujube
• osmanthus sauce
• purple sweet potato
• red beans
• milk

Ingredients

Steps

1. 1 Prepare fillings: red beans, dates, osmanthus paste and brown sugar. I used 2 pounds of red beans and 18 red dates. After making the filling, only half was used.

   

2. 2 Soak the red beans for more than six hours in advance.

   

3. 3 Remove the pits from the red dates.

   

4. 4 Put the soaked red beans and red dates into the pressure cooker, add twice as much water, and turn to the cooking setting. Don't add too much water, otherwise it will be too laborious to fry the stuffing.

   

5. 5 At this time, you can boil the purple sweet potato until it is easy to insert a chopstick into it. Fish out.

   

6. 6 Peel and cut into pieces, add 200 grams of milk and puree in a food processor.

   

7. 7 Find a small bowl, dissolve a spoonful of sugar with hot water, adjust the water temperature to about 30 degrees, and dissolve 6-8 grams of yeast powder. Don't use too much water, otherwise the dough will be thin.

   

8. 8 Pour the purple sweet potato puree into the flour. The ratio of purple sweet potato to flour is 1:2. I used about 300g purple sweet potato and 600g flour. Then pour the yeast water and stir with chopsticks.

   

9. 9 Knead the dough without adding water. It was a little dry at first, but the purple sweet potato has a lot of water and will stop drying when you knead it. Knead until the flour and purple sweet potato are fully mixed and then add a small piece of lard to make the dough rise better. You can also leave it alone.

   

10. 10 Continue kneading until the dough is no longer sticky and is thoroughly mixed, then cover or cover with plastic wrap and place in a warm place to ferment.

    

11. 11 At this time, the red beans and dates have been cooked. Add an appropriate amount of brown sugar and puree them with a food processor. The amount of brown sugar depends on personal preference. There is no fixed amount.

    

12. 12 If the filling is too thin, put it in a wok over low heat and stir continuously until the filling becomes thick. Dear friends, you can leave it for a while after making the refried beans. The refried beans are highly absorbent. If it is still very thin after standing, stir-fry again.

    

13. 13 After frying, add appropriate amount of osmanthus paste and mix well. I put in three spoonfuls. The red bean filling is now ready. There is another way to make red bean filling in my cartoon bean paste bun recipe. If you need it, you can go and have a look.

    

14. 14 When the dough has doubled in size, use your fingers to poke a hole in the middle and it will be ready.

    

15. 15 Sprinkle more flour on the dough board, take a piece of dough, knead it and deflate it and divide it into several small doughs of similar size.

    

16. 16 Take a piece of dough and roll it into a thick center and thin edge.

    

17. 17 Put an appropriate amount of bean filling in the middle, wrap it up and pinch the seal tightly.

    

18. 18 With the mouth facing down, rub the bean bag back and forth on the chopping board with both hands to make the bean bag form a nice round shape.

    

19. 19 Pour an appropriate amount of cold water into the steamer, wet the drawer cloth and place it on the steaming grid. Place the wrapped bean bags on top, making sure they are not too compact. Cover the pot and let the bean buns rise for ten to fifteen minutes.

    

20. 20 After waking up, heat the water over low heat until it boils, then turn to high heat and steam for ten minutes. Turn off the heat and let it sit for three minutes before taking out the bean buns.

    

21. 21 Come and try one.