The same delicious bean buns – mung bean buns

Overview

Red bean paste buns are often made in the south or by merchants, while in the north, they prefer red bean filling with granules, and the red beans are replaced by adzuki beans, the long red ones. Every winter and Spring Festival, every household will bake adzuki beans and steam the bean buns. The outside of the steamed bean buns will be naturally frozen. When eating, put them in the pot and simmer (liu, four tones), which is a must-have. Today I replaced adzuki beans with mung beans. This is not common in my hometown, but my mother-in-law has done this.

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• steamed buns
• students
• flour
• mung beans
• white sugar
• dry yeast
• water

Ingredients

Steps

1. 1 Soak the mung beans for 24 hours. Mine is about 1.5 pounds and can be steamed twice as much. Look at the volume. It must be soaked, otherwise it will not be cooked well

   

2. 2 When cooking mung beans, add the same amount of water as cooking rice, covering the back of your hand. After cooking, add sugar that suits your taste, and use a spoon to mix and mash the mung beans. Let cool and set aside.

   

3. 3 Mix the flour, dry yeast, and water into a smooth dough. Add the amount of water little by little so that it doesn't stick to your hands. I won't give you the exact amount. I saw it given in many recipes and I really don't understand it, because Chinese pastry never needs to be measured with a scale to determine these amounts, which is rigid. . .

   

4. 4 Room temperature fermentation does not need to be like making bread. It must be fermented until it doubles in size. It must be fermented until it is one to 1.5 times in size. When the dough is peeled off with your hands, it will basically have a honeycomb-like structure. Knead well, divide into equal portions, and roll into balls again.

   

5. 5 Roll it out into a round cake, just like rolling out a bun wrapper.

   

6. 6 Put the mung bean filling on it. You don’t need to weigh the grams of the mung bean filling. Make it into a ball and put it in a basin. Just use a spoon to scoop it out like a steamed bun filling.

   

7. 7 Wrap it like a bun, seal it with the seam facing down, wrap the dough with your palms, and knead it into a round shape.

   

8. 8 Let it ferment for ten to fifteen minutes, then steam it in a pot with cold water or boil it for ten minutes.