What are the practices of red bean steamed bread?

Red bean steamed bread is a traditional China pasta, with red beans as the stuffing and soft glutinous steamed bread skin as the outer layer. The following are common practices of red bean steamed bread:

Materials:

-Flour: 500 grams

-Dry yeast: 5g.

-Sugar: 50g

-Warm water: moderate amount

-Bean paste stuffing: appropriate amount

Steps:

1. Mix flour, dry yeast and sugar in a large bowl.

2. Gradually add warm water and stir while adding water until the dough is smooth and soft. If the dough is too dry, add some water; If it is too wet, you can add flour in moderation.

3. Put the kneaded dough into a bowl, cover it with a wet cloth or plastic wrap, and let it ferment for 1 to 2 hours, or until the volume of the dough doubles.

4. Take out the fermented dough, knead it on the chopping board for a few times, and let out some air.

5. Divide the dough into appropriate small doses, and then flatten each small dose with a palm or a rolling pin.

6. Wrap the bean paste stuffing into the dough and seal it. You can draw some patterns on it with a blade.

7. Put the wrapped steamed bread in a steamer and steam it for 10 to 15 minutes on medium fire, or steam it until the steamed bread is completely cooked.

8. Wait a few minutes after turning off the fire, then open the steamer cover and let the steamed bread cool for a while.

9. The red bean steamed bread is ready and can be enjoyed.

This is just a basic practice of red bean steamed bread. You can make changes and innovations according to your personal preferences. I wish you delicious red bean steamed bread!