Mung Bean Buns

Mung Bean Buns

1. 500 grams of flour + 250 grams of brown sugar + 5 grams of yeast, mix evenly, when you encounter large brown sugar, pick out and set aside, add while stirring with water (do not add too much at first, add slowly), stir the flour into a flocculent with chopsticks Then knead the noodles by hand.

2. Knead the dough smoothly and let it stand for 20 minutes, then knead it again to get the bubbles out. Sprinkle some flour and knead the dough into long strips, then cut into half a fist-sized agent and set aside.

3. Pinch the divided agent and put the sweet mung bean filling in the filling

4. The stuffed buns are slowly rounded in your hands

5. When the water in the pot is boiled, put the raw buns and steam for 10 minutes, then they can be out of the pot.

6. The buns are soft and elastic, and the mung bean filling is soft and fragrant. Children love it.

Tips:

Sugar can be added more or less according to personal taste, the editing is rougher.