Bean paste buns

Overview

The homemade bean paste filling left over from making mooncakes before the Mid-Autumn Festival is used to make bean paste buns, soft buns and sweet bean paste, which my mother especially likes to eat.

Tags

• staple food
• home cooking
• steamed buns
• all-purpose flour
• bean paste filling
• milk powder
• sugar
• water

Ingredients

Steps

1. 1 Dissolve yeast in warm water and pour into bread bucket

   

2. 2 Add sugar, flour and milk powder

   

3. 3 Place the bread bucket into the bread machine

   

4. 4 Start the dough kneading program for 13 minutes (different models of bread machines have different kneading times). When the dough is finished, cover the bread barrel with a wet cloth and then cover the bread machine lid. The dough will ferment until it doubles in size. If the room temperature is high, there is no need to turn on the fermentation function of the bread machine

   

5. 5 During the fermentation period, prepare the bean paste filling. Divide the bean paste filling into 20 grams each, a total of 16 pieces, and roll them into balls

   

6. 6 After the dough has doubled in size, take it out and knead it on the chopping board for a few minutes. Knead the dough again until it is smooth

   

7. 7 There are no big bubbles on the cut surface, so that the steamed buns will be smooth

   

8. 8 Divide the dough into 16 pieces and roll them into rounds, thick in the middle and thin around the edges

   

9. 9 Add bean paste filling

   

10. 10 Tie it up, place it in a steamer, and let it rise for 20 minutes (if the temperature is low, you can heat water in the pot to help fermentation)

    

11. 11 Steam in a pot with cold water, turn to medium to low heat and steam for about 14 minutes, then turn off the heat and simmer for 3 minutes before opening the lid.