Bean Paste
1.
Sprinkle the yeast into warm water to activate, and the yeast will spread out in about 10 minutes. Use chopsticks to break it up.
2.
Add baking powder and sugar to the flour, mix well, add a little bit of yeast water and mix into flakes, knead it into a dough that is slightly softer than steamed bun noodles and ferment at room temperature 2-2.5 times larger. In summer this season, it will be almost 2 hours
3.
The made dough is honeycomb and silky
4.
Sprinkle a little flour on the dough and knead it into a smooth dough.
5.
Take a piece of dough and knead it into a strip
6.
Cut into uniform agent
7.
Press flat and roll into a thick dough, put on the red bean paste
8.
Seal like a bun
9.
Put your mouth down on the chopping board, rub your hands lightly to make a bean paste bun (my bean paste bun is bigger than an egg)
10.
Put water in the steamer, brush the oil on the drawer, put the red bean paste buns on the drawer as soon as they are done, leave a gap on the drawer, close the lid, wake up for 10 minutes and then boil on high heat, turn off the heat after boiling for 10 minutes and steam for 10 minutes, wait another 3 minutes Can open the lid
11.
Steamed bean paste buns
12.
Soft and elastic, the bean paste is moist and not greasy
13.
Finished picture!
14.
Finished picture! !
15.
Finished picture! ! !
Tips:
1 The dough for making bean paste buns is slightly softer than steamed bun noodles
2 Wake up for 10 minutes before steaming after wrapping
3 After steaming, wait 3 minutes to open the lid, which can effectively prevent retraction
