Coarse Grain Bean Paste Buns

Coarse Grain Bean Paste Buns

1. The cornmeal is blanched with hot water to cool, the yeast is dissolved with a little warm water, and a little sugar is added to the white flour and mixed evenly. First, pour the yeast water into the white flour and stir with chopsticks, and then add an appropriate amount of water to stir it into noodles, and then add the corn flour. Knead the white flour into a smooth dough and cover with plastic wrap. Put it in a warm place and make it double its original size.

2. Take out the dough, knead and exhaust repeatedly, arrange into long strips, knead the dough, and cut into uniform size.

3. Press the noodles flat, and roll them into the dough in turn (if you want to eat the bigger stuffing, roll out the skin thinner; if you want to eat the smaller stuffing, roll out the thicker skin).

4. Put the raisins, honey beans, and red bean paste stuffing in a bowl and mix well.

5. Take a piece of dough and put in an appropriate amount of filling.

6. Close the mouth according to the method of buns.

7. Put the wrapped bean paste buns on the panel with the mouth down, arrange them into a circle, cover with plastic wrap, and leave for 10 minutes.

8. Boil a pot under cold water, keep the water boiled, steam for 15 minutes, turn off the heat and simmer for 5 minutes, lift the lid and take out the pot.

9. The steamed bean paste buns are soft and sweet~

Tips:

1. Since both honey beans and raisins have a sweet taste, there is no sugar in the red bean paste to control the sugar intake, which is good for health.
2. The cornmeal is blanched with hot water, which is easy for human body to absorb, digest and taste good.