[tianjin] Bean Paste Steamed Buns

Name: [tianjin] Bean Paste Steamed Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Wheat flour; Some yeast; Some Bean paste; Some milk

by Er Dong Ye

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Bean stuffed buns are one of the noodles that we steamed before the Spring Festival here. The difference between bean paste steamed buns and ordinary solid steamed buns is that there is a lot of red bean paste wrapped in the core of the steamed buns. Bean paste is our common name for red bean paste here. Many places call the steamed noodles wrapped in red bean paste as red bean paste buns. Although the ingredients of the bean paste steamed buns and the bean paste buns are similar, they grow strong and are characterized by being as big as steamed buns. The most down-to-earth name for the bean paste steamed bun is the bean basket. The dough is like a basket with bean paste inside. The most common term for steamed bean paste steamed buns is steamed bean baskets. Some steamed bean-filled buns are steamed before the festival. During the festival, there are no early-steamed buns. The bean-filled buns are heated and used for breakfast, which is quick and delicious. Thanks to the nutritional ingredients and therapeutic effects of red beans, the bean-filled steamed buns are also very healthy. "

Ingredients

350g Wheat Flour
Some Yeast
Some Bean Paste
Some Milk

[tianjin] Bean Paste Steamed Buns

1. The wheat flour is added with yeast powder and the dough is proofed with milk.

[tianjin] Bean Paste Steamed Buns recipe

2. Process the bean paste yourself.

3. Knead the proofed dough to form a medium-sized noodle.

4. Roll the dough round.

5. Add bean paste to the dough.

6. Wrap the bean paste tightly with the dough.

7. Close the mouth, reunion, and become a bean-filled bun.

8. Put the steamed buns into the steamer to steam.

9. It can be steamed and served.

Tips:
1. When steaming steamed buns, put the steamed buns into the pot with cold water, boil the water on a low fire, and steam them on a high fire.
2. Bean stuffed buns are easier to cook than solid buns, and the steaming time does not need to be too long.