1. Flour, yeast, sugar into the basin, add cold water
2. Knead into a smooth, moderately hard dough, and then cover it with plastic wrap for basic fermentation
3. When the dough has grown to 2.5 times the size, the fermentation is complete
4. The dough can be smashed, and the structure underneath can be checked. When the pores are fine and uniform, the fermentation is in place
5. Take the dough out of the bowl, place it on the table, knead the dough to exhaust air, and knead it into a strip
6. Cut into small doses of the same size
7. Round each small dose and relax for 20 minutes
8. Take an appropriate amount of red bean paste and knead into the same amount
9. Take one of the small ingredients and roll it into a small round skin with a thick middle and a thin edge, and put the bean paste filling in the middle
10. Pinch the folds and seal them with the technique of buns, then knead them into a round or oval shape with the mouth facing down
11. Put the wrapped bean paste buns into the steamer, continue to steam for 20 minutes, turn on high heat, steam for 15 minutes after the water is boiled, turn off the heat, and simmer for 5 minutes before uncovering
12. The steamed bean paste buns are white and plump, round and round
13. The red bean paste filling is very delicate and doughy, the dough is full of air, soft and biting
Tips:The water absorption rate of flour is different, so do not add all the water at once; add a little sugar to help fermentation; after turning off the heat, do not open the lid immediately and simmer for 5-8 minutes, so as not to make the dough crust due to sudden cold Shrinkage occurs.
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