1. Prepare all the ingredients, 500g plain flour, 480g red bean paste, 5g yeast powder, and 260g warm water.
2. The yeast powder is first melted with 150g warm water (the water temperature cannot be higher than 30 degrees, it will affect the fermentation of flour)
3. The melted yeast water and the remaining warm water are added in small amounts and mixed with chopsticks to form a flocculent shape (the water absorption of flour is different, so the remaining warm water after the yeast water is added must be more cautiously added in small amounts, and can be added again if it is not enough) .
4. The stirred flocculent noodles are kneaded into a dough (the smoother the dough is, the better!) because in winter I put it in the oven for about 40 minutes to ferment. (The container for the dough is best to be sealed, and place a little more in the oven. Warm water in a bowl, so that the surface of the dough is not easy to dry) In summer, it will be allowed to ferment indoors for about 20 minutes!
5. Fermented to twice the size of the original dough is almost the same! If you are worried about not fermenting well, you can stick some flour with your hands
6. The fermented dough needs to be vented. I divide the dough into two and average one portion of the dough to make 8 bean paste buns. (Because the small pot can only steam about 8 steamed buns at a time, the large steamer does not need it)
7. The drained dough is kneaded into long strips, which can be cut into equal portions according to the size you need (I cut 8 small equal doughs). Use a rolling pin to roll the small dough into the thick one in the middle and the thin one around it, then you can unpack it!
8. I made the red bean paste the day before, and it is enough to make an average of about 30g balls. (It is recommended to keep the bean paste in a sealed refrigerator. If you can eat it in a few days, it is recommended to keep it fresh. If you can't finish it in a short time, it is better to freeze). The number of words is limited, and the recipe of red bean paste will be shared in the final cooking tips.
9. Put the rolled noodles into the bean paste balls, close them like buns, and put them on the other side (because I eat them at home, the fillings are full and thin, and the fillings can be more or less adjusted according to your own taste).
10. The wrapped buns are steamed in the pot for 15 minutes, then turn off the heat and stuffy for 3 minutes (the function of stuffiness is to prevent the dough from shrinking and heating, which affects the appearance), and there must be enough space between the buns to prevent steaming and bonding together.
Tips:Bean paste recipe: 300g red beans, 120g brown sugar, appropriate amount of water
1. Rinse the red beans and add water to the refrigerator, soak for 5-12 hours (5 hours if the time is tight, and 12 hours or more is recommended if the time is not tight);
2. Rinse the soaked red beans and put them in a rice cooker, add the amount of water over the red beans and select the porridge mode (you can also check to increase or decrease the amount of water in the middle of the process).
3. The boiled red beans are allowed to cool in a cooking machine, and it is fine to beat them with a cooking machine. If there is no cooking machine, use a spoon to press or pinch them with disposable gloves;
4. Beat the delicate red beans with a cooking machine, pour into a non-stick pan, add brown sugar, and cook on medium heat to make a viscous shape. Minus) It can be rolled into a ball after cooling.
Note: This bean paste does not add oil, if you want to add oil, you can add it in step 4.
