Rose Red Bean Bun
1.
Wash the red beans and soak for 24 hours, then pour them into the pressure cooker, add only a small amount of water, turn on the bean-cooking mode and cook until they are fully cooked.
2.
Dried roses are soaked in half a bowl of hot water until the petals are scattered (the practical flowers are better, there are no flowers in the winter in the north, so they can only be used)
3.
Take out the flowers, drain the water, and cut into silk
4.
Pour the boiled red beans into a bowl, add sugar while hot, mix well and let cool
5.
Pour the rose silk and mix well into the rose red bean filling
6.
Add flour and water to make a smooth dough, and then cover the fresh-keeping bag for proofing
7.
After waking up the dough, knead and exhaust, then cover with plastic wrap and wake up for 20 minutes
8.
Use your hands to pull into a uniform size agent
9.
Take a dough that is massaged into a circle by hand and wrap it with red bean paste
10.
Pack the rest in turn
11.
Put it in a pot with a cloth covered with cage cloth, put warm water at the bottom and wake up for another 10 minutes (to save time and put it in the pot with the mushroom and red bean buns), turn to medium heat and continue to steam for 15 minutes after the high heat is boiled, and let it be stuffy for another 5 minutes. All right
12.
Take out and let cool
13.
Break a full red bean paste
Tips:
The red beans are soaked until they are easily pinched by nails and then boiled. They are especially easy to cook. When soaking the dried roses, pinch the bones with your hands to shorten the soaking time.
