Bean paste buns
Overview
My favorite food is red bean paste buns, and it has become a staple food that often appears on my family’s dining table. This bean paste bun uses homemade bean paste filling, which is moist but not greasy, and the dough is soft and elastic. Because I love eating it, I naturally make it often. After making it a lot, I have gained experience: the dough of bean paste bun is slightly softer than the steamed bun noodles, and the filling must not be too dry.
Tags
Ingredients
Steps
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Sprinkle the yeast into warm water to activate. The yeast will disperse into flakes in about 10 minutes. Use chopsticks to break it up
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Add baking powder and sugar to the flour and mix well. Pour in yeast water little by little and mix into a sheet. Knead into a dough that is slightly softer than steamed bun noodles. Ferment at room temperature for 2-2.5 times in size. In summer, it will take about 2 hours.
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The risen dough is honeycomb-shaped and silky
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Sprinkle a little flour on the dough, deflate and knead into a smooth dough
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Take a piece of dough and roll it into a long strip
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Cut into even pieces
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Flatten it and roll it into a thick dough, then put the bean paste filling
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Seal like a bun
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Place it with the seam facing down on the chopping board, gently roll it into a ball with both hands, and a bean paste bun is ready (my bean paste bun is larger than an egg)
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Put water in the steamer, brush the drawer with oil, place the bean paste buns on the drawer with some space left, cover the lid, let it rise for 10 minutes and bring to a boil over high heat. Turn the pot on and steam for 10 minutes, then turn off the heat. Wait another 3 minutes before opening the lid
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Steamed bean paste buns
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Soft and elastic, the bean paste filling is moist and not greasy
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Finished product picture!
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Finished product picture! !
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Finished product picture! ! !
