Red bean paste and willow leaf buns

Red bean paste and willow leaf buns

Overview

The dough I made last night was fermented at room temperature. When I woke up this morning, it was fermented very well. My husband likes red bean paste, so he steamed some red bean paste buns. Let’s wrap it in willow leaf buns, it’s easy and quick! The Arowana wheat core flour I bought this time is really chewy, similar to Jinyuan’s high-gluten flour. It should be able to be used as a small meal bag!

Tags

Ingredients

Steps

  1. Kneaded dough

    Red bean paste and willow leaf buns step 1

  2. Fermented dough

    Red bean paste and willow leaf buns step 2

  3. Knead evenly and divide into equal portions.

    Red bean paste and willow leaf buns step 3

  4. Knead evenly again and press flat.

    Red bean paste and willow leaf buns step 4

  5. Roll out into round dough.

    Red bean paste and willow leaf buns step 5

  6. Red bean paste

    Red bean paste and willow leaf buns step 6

  7. Squeeze in bean paste filling

    Red bean paste and willow leaf buns step 7

  8. Knead into a willow leaf shape

    Red bean paste and willow leaf buns step 8

  9. Kneaded willow leaf buns

    Red bean paste and willow leaf buns step 9

  10. Knead them all

    Red bean paste and willow leaf buns step 10

  11. Let it rise until the surface texture becomes rounded, then place it in the steamer

    Red bean paste and willow leaf buns step 11

  12. Bring to a boil over high heat, turn to medium heat for 18 minutes, simmer for 3-5 minutes and open the lid.

    Red bean paste and willow leaf buns step 12

  13. Steamed buns are out of the pan

    Red bean paste and willow leaf buns step 13