1. Soak the red beans one day in advance, cook the red beans before the noodles, use the same amount of water as steaming rice (slightly less, according to personal preference), add some white sugar when cooking the red beans, I put rock sugar, which is slightly sweet
2. Corn flour and white flour in an appropriate proportion, the baking powder is dissolved in warm water of about 30 degrees, and left for about 5 minutes. Slowly pour the baking powder into the noodles and stir into flocs with chopsticks. Add or subtract water according to the situation, and the hardness is moderate. After kneading the dough, the basin should be relatively clean after molding. Knead the noodles for about 10 minutes, put them in a pot with plastic wrap and wait for fermentation. It will ferment for about 60 minutes. The honeycomb-like holes are twice the size of the original noodles.
3. Knead the cooked noodles for about 15 minutes, roll them into long strips of moderate size, and divide them into dough of moderate size as shown in the figure.
4. Roll out the skin as much as possible, and the skin is more slumped so that it is delicious.
5. Steam for about 15 to 20 minutes, wait for the gas to come up and start timing. The steaming buns are out of the pot...
Tips:The ratio of baking powder to flour is right, and the flour is fully developed.
