1. Take a small bowl and pour hot water, whichever is not hot. Pour the yeast powder into a bowl and wait to dissolve.
2. Take 6 cups of flour from the measuring cup of rice.
3. Gradually pour the water soaked in the yeast powder into the flour, stirring while pouring into a flocculent shape.
4. Knead the mixed dough into a ball, keep the dough smooth, and the hands and basin are smooth. Close the lid and set aside for proofing.
5. When the dough has doubled, poke a hole with your finger and do not retract and it is done.
6. After kneading the fermented dough until it is smooth and fully exhausted, take a small part of the dough and knead it into long strips and cut into small pieces. Flatten the small doses and roll them into pieces one by one to prepare for filling.
7. The red bean paste I use, the red bean paste is bought in the supermarket. Gradually add a small amount of water and stir evenly so that the bean paste will not be too dry. I like soft bean paste, but if you don't like soft bean paste, you can add no water.
8. Take an appropriate amount of red bean paste and place it on the dough. Place the dough on your left hand, as shown in the picture. Use your right thumb and index finger to pinch the edge of the dough, step by step. My mom said it's called picking. There are many specific methods to search for the details that cannot be filmed by one person.
9. Cover the steamer with basket cloth and place the wrapped buns on the basket, paying attention to the spacing. The steamed buns with good properties will be fermented for the second time. Will be served again after being steamed in the pot.
10. Put the dough on the basket, wait for 20 minutes, and it is ready to be served when it is twice as big.
11. Make the steamed buns twice as large and prepare them for steaming.
12. Put cold water in a pot, put in the steamed buns, boil on low heat and steam on high heat for 5 minutes, then change to low heat and steam for 15 minutes. After steaming, do not remove the lid, let it stuff for 5 minutes to prevent the hot buns from shrinking when encountering the cold air.
13. Steamed buns.
14. Flowing red bean paste buns.
15. The final dough was rolled out and thinned out and used a mold to make cute little animal buns for his son.
16. Steamed small animal buns.
