1. Put 250 grams of flour, 50 grams of oatmeal flour, 1 gram of yeast, and 180 grams of rice wine into the bread machine, and start the noodle stall.
2. When the machine is mixing the noodles, add 180-200ml of warm water slowly.
3. The machine finishes mixing noodles and enters fermentation.
4. About 45 minutes, the bread machine is finished. I usually let the dough stay in the machine for another hour or so, and the dough will be doubled.
5. Take out the dough, knead it smoothly, cover it with a damp cloth and wake up for another 15 minutes.
6. Rub the long bar into several equal parts.
7. Take a small portion, roll it into a large piece, wrap it with stuffing, and close it down.
8. Wrap them one by one, cover with a damp cloth, and wake up for 15 minutes.
9. Take a frying pan with a small amount of oil.
10. Heat the pot and arrange the bean paste buns one by one. Use medium heat.
11. Add water, cover the pot, the steam rises immediately, and the bean paste buns become bigger.
12. When the water in the pot dries, the buns are ready. It can be seen that the fat has obviously become fat after frying.
Tips:1. The mouth is good, and the buns will be fried more, and the taste will be more burnt.
2. You can use rice wine to make the noodles completely, but it is a little bit technically difficult. I usually add some rice wine to have a slightly fragrant aroma.
3. Rough noodles are more absorbent, and use a little more water for kneading than full-finished noodles.
