Bean Paste Peanut Buckwheat Buns

Name: Bean Paste Peanut Buckwheat Buns
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Yanmen Qinggao Buckwheat Flour; Some Flour; Some Red bean paste; Some Ground peanuts; a little yeast; a little oil; a little sesame

by Tips for Yanmen Qinggao Kitchen

4.7 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

3

Clean and mellow, clear and high life. Whole buckwheat flour is made by mixing buckwheat core flour, buckwheat refined flour and stabilized buckwheat hull flour according to the original flour ratio. This flour retains all the applications and functional ingredients of buckwheat, while significantly extending the shelf life of the product.

Ingredients

Bean Paste Peanut Buckwheat Buns

1. Mix flour and Yanmen Qinggao buckwheat flour at a ratio of 4:1, then add water and yeast to form a dough;

2. Cover with plastic wrap and let for 20 minutes;

3. Divide the awake dough into appropriate size noodles;

4. Roll out into skins, wrap in red bean paste and chopped peanuts, wrap into a round shape, with a little sesame on the surface;

5. The wrapped red bean paste buns are proofed again for half an hour, and then steamed in the pot;

6. Pour a little oil into the pot, put the steamed bean paste buns into the pot and fry until golden on both sides;

7. The nutritious breakfast bag, bean paste, peanut, buckwheat bag is complete!

Tips:
The sweet buckwheat is lightly ground and finely ground and processed into buckwheat whole flour. The flour is fine, the taste is delicious and mellow, and the wheat aroma is strong. It truly achieves "the nutrition of coarse grains and the taste of fine grains".