Honey Bean Buns
1.
1. Add water, yeast, and sugar to the flour, stir it with chopsticks to form a flocculent shape, and then knead it into a smooth dough. The kneaded dough may not be smooth. It’s okay. Let it stand for 5 minutes and then knead it. It will be smooth and delicate. Cover with a lid or plastic wrap and leave it to ferment in a warm place.
2.
2. When the dough is fermented to twice its size, open the dough with your hands. There are more honeycomb bubbles, and the dough will be fermented.
3.
3. Take out the dough, sprinkle some thin noodles on the cutting board to prevent stickiness, knead it vigorously, and knead for a while. Mom said that the more kneaded the dough, the whiter and more delicate the steamed bun. Knead the dough until it is smooth and delicate, and knead it into a long strip to form a small agent of appropriate size.
4.
4. Press the small medicament flat, and use a rolling pin to roll it into a big round piece.
5.
5. Take a round piece and place it on your hand, and put an appropriate amount of honey bean paste on it.
6.
6. Wrap it up like a bun and squeeze it tightly.
7.
7. It's all done.
8.
8. Put enough water in the steamer, let the pot sit on the fire, don't open the fire first, put the wrapped beanbags in, pay attention to leave a space, there will be swelling after steaming, to prevent adhesion. Let it stand for 30 minutes and then turn on the fire. After SAIC, steam for 15 minutes and turn off the fire. Do not remove the lid, and then open the lid after 3-5 minutes.
9.
Chop it out with chopsticks and set it on a plate before serving.
Tips:
1. The surface of the bean bag is uneven, not smooth, and not white. The reason is that the dough is not kneaded enough, so knead it for a while to remove air bubbles. In addition, excessive fermentation will also cause this situation, reducing the fermentation time.
2. Steamed buns cannot be made: the yeast is invalid or expired, replace the yeast handle, or the water temperature is too high and the yeast is scalded to death.
3. There are bubbles on the surface of buns: knead the dough more to get rid of the bubbles. There is not enough firepower, and the water vapor drops on the surface of the buns and forms blisters. Steamed steamed buns, steamed flower rolls, steamed bean buns, and steamed buns must be full of energy.
