Steamed buns with milk bean paste filling

Overview

I often make my own bean paste and use it to steam bean paste stuffed steamed buns or bake bean paste stuffed bread, etc. Today's steamed buns with red bean paste filling are different from those in the past. There are two differences: First, there is no water used when making the noodles, and organic pure milk is used. The second is to add organic pure milk to the bean paste filling. As a result, this steamed bun with bean paste filling is more nutritious and has better texture and taste.

Tags

• pasta
• steamed bun hanamaki
• bean paste filling
• wheat flour
• yeast powder
• milk

Ingredients

Steps

1. 1 Add milk, yeast powder to wheat flour and make a dough to proof.

   

2. 2 Add appropriate amount of milk to the bean paste filling and mix well (the bean paste filling you made yourself is a little hard, add some milk to increase nutrition, and also improve the texture and taste).

   

3. 3 Make the risen dough into a medium-sized dough and roll it into a round dough for bean paste buns.

   

4. 4 Add bean paste filling to the dough.

   

5. 5 Wrap the bean paste filling tightly with dough.

   

6. 6 Reunite again and make bean paste buns.

   

7. 7 Put the bean paste bun base into the steamer and steam until cooked.

   

8. 8 Serve immediately.