How to make homemade bean paste buns

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  1. Prepare the Igudao Snowflake Flour.

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  2.Pour the required flour into a large bowl, add dry yeast and mix well.

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  3. Add about 200 grams of water to the flour and stir it with chopsticks until it becomes cotton-like.No dry powder.

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  4.Then knead into a smooth dough.Cover with plastic wrap and ferment at room temperature until doubled in size.(Fermentation at room temperature in summer is sufficient)

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  5. The fermented dough has obviously expanded a lot.(About an hour)

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  6.The inside is honeycomb-shaped, and the dough is fermented.

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  7. Take out the dough, knead it to deflate, place it on the chopping board and knead it thoroughly, Shape into long strips.

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  8. Then use a knife to cut into evenly sized pieces.

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  9. Then use a rolling pin to roll the bun skin into a thick middle and thin edge (thicker than the dumpling skin) more).

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  10. Divide the red bean paste into 14 portions, each portion is about 30 grams.(This step can be done in advance)

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  11.Put a portion of bean paste filling in the middle of the bun wrapper , use the tiger's mouth to slowly pull it up and pinch it tightly.

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  12. Then turn it upside down, close the mouth downwards, organize the shape, and after everything is done, Secondary fermentation takes about 15 minutes.(Summer is conducive to fermentation)

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  13. Boil an appropriate amount of water and add the steamed bun embryo , steam over high heat for 20 minutes, then simmer for three minutes.

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  14.A delicious bean paste bun is ready.

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  15.Homemade bean paste buns are delicious!