1. First divide the rose bean paste into nine parts and round them into bean paste balls.
2. Mix the powder, water, oil, yeast, and sugar.
3. The mixer stirs into the dough.
4. Divide the dough into 9 equal parts and round it.
5. Take a dough, flatten it, roll it into a round, put in a bean paste ball, and wrap it up.
6. Then knead it into a drop shape.
7. Make the remaining dough one by one.
8. Use flower clips to clip the lines.
9. Make the remaining dough one by one.
10. Ferment to 1.5 times the size, steam for 15 minutes, stuffy for 3 minutes, and remove from the pot. The refreshing matcha bean paste buns are ready.
11. Let's take one slice.
Tips:1. I use rose bean paste, if not, ordinary bean paste is fine.
2. The red bean paste is divided into 15g balls, a total of nine parts, it should be 135g, but there will be some loss during the operation, so 5g is added, so it is 140g.
3. After dividing the dough, except for the dough that is being shaped, cover everything else with plastic wrap, otherwise the dough will be easy to dry.
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