Corn Sweet Bean Buns
1.
Prepare ingredients.
2.
Stir the corn flour and all-purpose flour evenly.
3.
The yeast is melted in water.
4.
Pour the yeast water into the flour.
5.
Knead it into a smooth dough, cover it with plastic wrap, and let it stand for about 2 hours.
6.
In the meantime, add the red bean paste to two red dates and squeeze them into rounds.
7.
Do them one by one, I divided them into 8.
8.
The proofed dough is about twice as large as the original. Just poke a hole in your finger without retracting it.
9.
Knead the dough to expel the air, and sprinkle an appropriate amount of dry flour to prevent sticking.
10.
Divide the dough into 2 small doughs of about 3 grams, add an appropriate amount of red yeast rice flour to one of them and knead into a red dough. Divide the remaining into 8 equal parts.
11.
Roll out the slightly larger dough into a thick crust in the middle.
12.
Pack the bean paste filling.
13.
Close your mouth.
14.
Come here to sort it out.
15.
Do it in turn.
16.
Roll the red dough into a pancake with a thickness of about 1mm, and use a mold to make a flower shape. The original color dough is divided into several small balls to make the flower core.
17.
Stick a small amount of water on the flower and flower center on the bean bag.
18.
Prepare them one by one and put them in the steamer. Bring a pot of cold water to high heat. After the water is boiled, steam for about 20 minutes.
19.
It's out of the pot.
20.
The skin is thin and the stuffing is big.
21.
Hurry up and eat.
Tips:
1. The dry humidity of flour is different, and the water consumption can be increased or decreased by about 10 grams according to your own situation.
2. The red bean filling can be replaced with your favorite filling. The size of the bean buns can be made according to your preference.
3. If you can't finish eating, keep it in a sealed refrigerator, and it can be frozen, and just warm it up when you eat it again.
