Bean paste buns

Overview

Northern specialty pasta red bean buns, with soft dough and sweet bean filling, are the perfect breakfast for children.

Tags

• pasta
• breakfast
• brown sugar
• flour
• red beans
• yeast powder

Ingredients

Steps

1. 1 Knead the dough first. Mix the flour, yeast, sugar, and mix. Add warm water one by one and stir into a flocculent shape. Knead by hand into a hard dough. Cover with plastic wrap and let it rise until doubled in size. (Warm water is 260-270 grams).

   

2. 2 While the dough is proofing, we will make the red bean filling; wash the red beans and put them into the pressure cooker, add four times the amount of water, improve the lid and select the bean tendon button. (Use a pressure cooker to make red bean filling. There is no need to soak the red beans in advance, just wash them and use them directly).

   

3. 3 After the process is over, the red beans will be very soft and there will be no excess water. This way the red beans can be fried and dried easily.

   

4. 4 Put the stewed red beans into the wok, stir-fry out some of the water vapor, and then add brown sugar. The amount of sugar can be adjusted according to your preference. You can increase or decrease it according to the recipe.

   

5. 5 Stir-fry over low heat until the brown sugar is completely blended. When the red bean filling is relatively dry, take it out and let it cool for use.

   

6. 6 The prepared red bean filling can be rolled into balls or pressed into various shapes using molds. It can be eaten directly or used to make pasta, bean paste buns or pastries. You can make more at one time, seal it in a bag and freeze it in the refrigerator. It is very convenient to take it out when using.

   

7. 7 Place the fermented dough on the chopping board and knead it evenly again.

   

8. 8 Divide the kneaded dough into equal-sized pieces.

   

9. 9 Take a portion of the divided dough, roll it into four pieces, make it thin and slightly thick in the middle, and put a portion of bean paste filling on it.

   

10. 10 Tighten the mouth, seal it downwards, and arrange it into a steamed bun shape.

    

11. 11 After wrapping the stuffing, place it in the steamer and let it rest for another 20 minutes.

    

12. 12 After the second proofing for about 20 minutes, the bean bag will be significantly enlarged and light to the touch. Turn on the heat, steam it for about 15 minutes and turn off the heat. Don't rush to uncover it, just simmer for five minutes and uncover it.

    

13. 13 Finished product.