Detailed explanation of the making method of stuffed buns with bean paste

Cooking materials: 200 grams of red beans, 20 grams of sugar, 500 grams of flour, 5 grams of yeast and appropriate amount of water.

Cooking Step 1: Although red beans need to be stewed, the premise is that they need to be soaked for a long time, more than eight hours. I usually soak it at night and cook it the next day. I suggest you wash the red beans and soak them in the refrigerator, so that they will not go bad easily, and change the water after ten hours and put more water.

Step 2: Wash the soaked red beans again, and then put them into an electric cooker to cook. Don't use too much water, just the amount of water for cooking rice. Red beans will be ready in half an hour or forty minutes. When it is ripe, just control the water, add sugar, and then crush all the red bean stuffing with any tool you like.

Step 3: The extruded red beans are granular and comfortable to eat, which is more comfortable than minced mud. Then roll this bean paste into balls to make stuffing, cover it with plastic wrap and put it in the refrigerator for refrigeration.

Step 4: Put the yeast into the flour, stir it with clear water and pour it in. When it becomes flocculent, you can rub it.

Step 5: Then put the dough aside to ferment for about 50 minutes, and then divide it into small portions and roll it into small pipi, which does not need to be too thin, as long as it can be filled with stuffing.

Step 6: Wrap steamed buns one by one, spread a layer of wet gauze in the cage, and put bean paste buns one by one in turn. Leave enough distance, because it will ferment for half an hour and swell. After fermentation, steam it directly on high fire and it will be out of the pot in five minutes.

Step 7: Don't open it immediately after steaming, wait a few minutes and then lift the lid to allow it to adapt to room temperature and cool itself.