1. Choose red beans with full grains, and determine the quantity of red beans according to the production volume, usually 250-500g, add water, and simmer over low heat until the red beans crack in the middle.
2. Drain the boiled red beans and put them in a container. Add brown sugar according to personal preference. When I make them, I also add a little orange peel to enhance the flavor.
3. Use a spoon or other object to squeeze the red beans into a puree.
4. To make the dough 1000g, add a teaspoon of edible alkali, and knead it evenly.
5. Divide the kneaded noodles into equal parts, knead the noodles evenly and roll them into a dough with a thick middle and thin edges.
6. Put an appropriate amount of red bean paste into the dough, pinch out the folds, and close the mouth.
7. Brush the oil on the bamboo basket, put in the steamed buns, steam for 15 minutes on high heat, then steam for 10-15 minutes on low heat.
8. In the same way, you can also steam all kinds of vegetable buns and meat buns, as long as you like the stuffing. This is a stuffed bun with tofu, carrots and chives.
Tips:1. Add a small amount of water to simmer the red beans, do not cook them (it is difficult to cook them thoroughly).
2. The water for stewing red beans is a good product for blood, don't throw it away, it can be used to cook porridge.
3. When rolling the buns, they should be thick in the middle and thin in the periphery. The skin of the bun should be thin so that it will not be "exposed".
4. When the steamed buns are put on the basket, they must be brushed with oil to prevent sticking to the pan and affect the appearance of the steamed buns.
5. Those who like sweetness can add a little salt to the red bean paste. "If you want to be sweet, add some salt."
