Bean bag

Overview

There is a saying: Don’t use bean buns as solid food, and don’t underestimate whole grains. Steamed buns can satisfy your hunger, and bean buns can also fill your stomach. This sentence is basically not said now. In the era of difficult life, bean buns could only be eaten during the Chinese New Year. The filling of bean buns was a mixture of dried sweet potatoes and red bean paste. At that time, they were not willing to add sugar and would add a little saccharin. The filling was very sweet. In the past, bean buns were the most greedy ones. Now that I want to eat it, I went to buy dried sweet potatoes. As you can imagine, there were none for sale. It took a lot of trouble to get some.

Tags

• staple food
• pasta
• home cooking
• maternity
• breakfast
• all-purpose flour
• bean paste filling
• clear water
• dried sweet potatoes
• dry yeast

Ingredients

Steps

1. 1 This is dried sweet potato. Rinse it with water and soak it in water overnight;

   

2. 2 Put the soaked dried sweet potatoes into the pot, add water to cover the dried sweet potatoes, boil the pot over medium heat and cook for 15 minutes;

   

3. 3 This is cooked dried sweet potato;

   

4. 4 After cooling, cut into small dices with a knife;

   

5. 5 Chopped dried sweet potatoes;

   

6. 6 Half of the dried sweet potatoes are diced, and half of the bean paste filling is homemade; the bean paste filling is specially made to be thinner, and the dried sweet potatoes will absorb water;

   

7. 7 Mix the two fillings evenly;

   

8. 8 This is fermented dough (knead flour, yeast and water together and ferment for one and a half hours in winter)

   

9. 9 Take out the dough and knead it vigorously until it is very smooth. Divide the dough into 12 parts;

   

10. 10 Knead the divided dough evenly, cover it with plastic wrap and let it rest for 5 minutes;

    

11. 11 Take a dough, roll it out, and put an appropriate amount of fillings; bean buns usually have a lot of fillings;

    

12. 12 Wrap it up like a bun;

    

13. 13 Cover with corn husks and put the bean buns into the steamer; let them rise for 15 minutes; put cold water in the pot over low heat, then turn to medium heat and steam for about 13 minutes;

    

14. 14 After steaming, open the lid immediately, take out the bean bags and place them on the lid mat to cool.