1. Clean the red beans, soak them for 2 hours, then put them in a pressure cooker, add an appropriate amount of water, the amount of water is generally just level with the beans, cook the red beans, and then add white sugar to make bean paste.
2. The rhubarb is cleaned first, then dried, and then crushed into a powder with a wall-breaking machine, and then sieved to make it more delicate.
3. Add appropriate amount of water to the rhubarb rice and knead it into a dough,
4. The flour is mixed with yeast and water to form a smooth dough, then put it in a warm place for proofing, then knead it into a smooth dough, divide it into dough, and roll it into a disc shape.
5. Take an appropriate amount of rhubarb rice dough and wrap it with an appropriate amount of red bean paste. If the red bean paste is fine, you can add a little flour. You don’t need to pinch it tightly, you can leave a mouth.
6. Then wrap it with white flour, pinch the folds, and wrap a sticky bean bag. Proof for 15 minutes after wrapping, then steam in the pot, start timing after SAIC, and you can taste it in 15 minutes.
Tips:1. After the big yellow rice is beaten with a wall-breaking machine, you can also directly wrap the beanbags, of course, the sieving will be more delicate.
2. Do not add too much water when cooking the red beans, otherwise the bean paste will be too thin and not easy to pack. If it is too thin, you can add a little flour to make it thicker, of course, don't make it too dry, or it will be wrapped. The bean buns will be too dry and not tasty.
3. When steaming the bean buns, it is necessary for SAIC to count the time again. The time is about 15 minutes. If the bean buns are larger, the time required will be longer, otherwise it can be reduced.
