Red Bean Rolls
1.
Flour and corn flour are put into the basin at a ratio of 4:1, and a spoonful of white sugar is added. White sugar can promote fermentation and increase the taste.
2.
Melt the yeast with warm water, pour it into flour, knead it into a dough, and ferment it in a warm place. If the temperature at home is low, pour warm water in a basin, and then put the basin inside, it will be ready in a while
3.
While the flour is fermenting, let’s prepare honey red beans. Soak the red beans in advance. I soaked the red beans the night before and cooked them in a pot. Don’t boil the red beans to bloom, but don’t have a hard texture. Just look at it at any time. The taste has softened before the blooming, quickly remove the water, drain the water, pour in a few tablespoons of sugar, mix well and marinate, the honey red beans are ready.
4.
After more than an hour, the dough will be fermented, full of honeycomb, take out the dough and start making it.
5.
Knead the dough to let air out, then divide it into small doses.
6.
Take a potion and roll it into a strip, don’t roll it too thin, sprinkle honey red beans on top
7.
Roll it up from one end, as shown above.
8.
Then roll out the rolled red bean roll again. The purpose of this step is to combine the red bean and dough into one.
9.
Roll it up again, such a red bean bun roll is ready
10.
Put the prepared red bean bun rolls in the steaming tray. Remember to spread the tray cloth or apply a layer of oil to prevent sticking. Don’t steam it in a hurry, and then perform a second proofing. This step is very important. Don’t omit it.
11.
After the second fermentation, the steamed buns are obviously twice as big as the picture above, and they feel light and light when they are picked up by hand. At this time, they can be steamed in the pot. Steam in a pot on the water for 20 minutes. Turn off the heat and simmer for 2 Minutes, so the steamed buns are fluffy and soft
12.
Very tasty