How to make bean paste buns

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  1. Prepare flour, yeast, bean paste filling, warm water, sugar, rolling pin, and clean board or table.

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  2. Pour the yeast into warm water, just warm but not hot water, stir well.Pour a spoonful of white sugar directly into the flour.White sugar can promote fermentation.The small amount will not make it sweet.Then pour in the yeast water and mix well.Stir the dough into cotton wool and knead it into a smooth dough.Leave it in a warm place to rise for two hours..

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  3.The dough doubled in size two hours after proofing

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  4. If it has such a honeycomb shape, it means it has risen.Then pour out the dough, knead it twice and deflate it.

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  5. After kneading the dough, knead it into a long strip, divide it into equal portions and roll it out.The flour cake should be thick, not as thin as the steamed buns, because the Wang Zhihe De bean paste filling I bought is very sweet, and adding too much will make it taste greasy.You can arrange it as you see fit.

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  6.Make the wrapped bean paste buns into round balls, turn off the water and put in the wrapped bean paste.Put the buns in the pot and let them rise for ten minutes.After ten minutes, turn on the heat and steam for fifteen minutes.Turn off the heat and let it simmer for ten minutes.When you open the pot, you will see a pot of white and fat bean buns.

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  7.Because I can’t roll the dough, the size is a little inconsistent.I will continue to learn more..