Name: Milky Sticky Bean Buns
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Cornmeal; 50g Flour; 10g Glutinous rice flour; 1 bag milk; 30g Adzuki beans; 50g Red kidney beans; 10g brown sugar; 5g Alkaline Noodles; 3g Dry yeast; 2g salt; 2g Cooking oil

Milky Sticky Bean Buns

1. Let me introduce the method of bean filling first. Put the red kidney beans and red beans into the water, soak them overnight in advance.

2. Put it in a pot and simmer on low heat

3. After cooking until the beans are soft, add some brown sugar

4. Add a little alkaline noodles to make the color darker

5. Just collect the juice in a small fire

6. Use a spoon to slowly grind into red bean paste. This step requires a bit of patience. You can also have some peas. It tastes better and tastes better. Just make the bean paste.

7. Mix corn flour, flour, glutinous rice flour, add a little yeast, salt and oil

8. Add milk

9. Harmonize into a smooth dough, put it in a warm place for 3~4 hours

10. The dough grows up with a rich honeycomb shape inside

11. Knead the dough into even long strips

12. Cut into small pieces of uniform size

13. Roll into a wafer

14. Put a spoonful of red bean paste and close down

15. Make all the sticky bean buns

16. Put it on the pot and steam it on high heat for about 15 minutes.

17. Take out and let cool

Tips:
Do not open the lid of the steamed sticky bean buns immediately, or the surface of the bean buns will collapse immediately when it gets cold.

Adding a little salt when making the noodles can make the noodles stronger. A little cooking oil can prevent stickiness and enhance the flavor.