Variety of Noodles: Bean Paste Buns
Overview
Steamed buns and steamed buns are the staple food of my family, but my son doesn’t like to eat steamed buns alone, so I want to let my baby eat more and have more comprehensive nutrition. When steaming steamed buns, other miscellaneous grains are added or filled with various fillings to create various shapes.
Tags
Ingredients
Steps
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Pour the flour and yeast into a basin and mix well. Use chopsticks to stir the flour into dough while pouring water. Knead it into a smooth dough with your hands. Cover and ferment.
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One shot is twice as big, and when you poke the hole with your fingers dipped in powder, it won't shrink or collapse.
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When it is pulled apart and there are even silk nests, it is ready to ferment.
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Place the kneading mat or chopping board and start pounding with your fists, kneading and folding with the heels of your palms, and repeat this action to deflate the dough until the dough is smooth (sprinkle a little dry powder in batches to prevent sticking).
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Cut the dough in half and roll each dough into long strips.
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Hold the medicine in your left hand, use the fingers of your right hand to form a shovel shape, insert it from the bottom of the medicine strip, and dig up with four fingers to form a medicine. Move your left hand to the left to take out an amount of ration, and then dig out with your right hand, scooping out evenly sized rations one by one and set aside. (Cover with a damp cloth to prevent dry skin)
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Use your right hand to push the medicine upward, and push and knead with the heel of your left hand until it becomes smooth and round.
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Rinse the red beans and soak them overnight, add water, put the pressure cooker on high heat and bring to a medium-low heat. Turn off the heat and simmer for 15 minutes. Pour into a non-stick wok, add a small amount of peanut oil and sugar in batches and fry over medium-low heat until slightly dry. (You can make more at one time, put the portions into bags and freeze them in the refrigerator, and take them as you go.)
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Take a piece of dough and roll it into a thin circle with a thick middle.
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Add bean paste filling.
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Seal the bag tightly.
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With the folds facing down, use your hands to form a round shape with a round top and a pointed bottom.
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Make all the red bean paste buns in sequence. Add warm water to the steamer, place the buns on a steaming rack covered with corn husks (you can also use cotton rag, oil paper, etc. as a base to prevent sticking), cover and let rest for about fifteen minutes.
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Seeing that the raw material has obviously become bigger and lighter, turn on the fire, bring to a boil, turn to medium high and steam for 18 minutes, turn off the heat, simmer for five minutes, lift the lid and take it out.
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Finished product
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Finished product
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Finished product
