Bean Paste Buns--homemade Bean Paste Filling
by Orange Komiru
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The red beans are soaked a day in advance.
2. Put it in the pressure cooker about 1cm below the water level of the red beans, cover and cook until steam sounds, then cook for 5 minutes, turn off the heat, simmer for 10 minutes, and simmer for 20 minutes.
3. Open the lid and add 3 tablespoons of brown sugar and stir well.
4. Stir to the level of red bean paste you want.
5. Put it in a fresh-keeping bag after cooling.
6. Sealed and refrigerated, it is best to eat within half a month, it will spoil in hot weather.
7. Prepare materials.
8. Add a little warm water to the yeast and let it stand for 5 minutes, then add it to the dough and then add water to slowly add the sides and dough.
9. Knead until Sanguang dough.
10. Add oatmeal.
11. Knead to wake up evenly for 1 hour.
12. The dough does not shrink.
13. Divide into several doses.
14. Knead the red bean paste into a round shape.
15. Roll the dough flat and thick in the middle and thin in the periphery.
16. Wrap in red bean paste and brown sugar (the red bean paste I made is not too sweet, so I wrap it in brown sugar).
17. Wrap it round and wake up for about 15 minutes.
18. Steam in a pot on cold water for 13 minutes and simmer for 5 minutes.
19. Fatty out of the pot.
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