1. First make the sweet-scented osmanthus bean paste stuffing: put an appropriate amount of red beans, 2 large pieces of rock sugar, an appropriate amount of water (water like cooking rice) in an electric pressure cooker, cook for 30 minutes, put it in a blender and smash.
2. Pour into the wok, pour in the osmanthus sugar made by yourself and stir-fry.
3. The osmanthus bean paste filling is ready.
4. Put 220 grams of warm water and 440 grams of flour in the dough mixer. 60 grams of corn flour, 5 grams of yeast, 10 grams of white sugar, stir for 10 minutes.
5. The kneaded dough is heated in a steamer at 50 degrees and covered with gauze to 2 times its size. (Suitable for winter fermentation)
6. The fermented dough is stirred again for ten minutes, take an appropriate amount of dough, knead and flatten, and roll out a large round shape with a rolling pin.
7. Like a bun, wrap it up.
8. Bottom down, rub the bottom ball slightly to form a cylindrical shape. (This way the steamed round shape will look better)
9. Put it in a greased steamer.
10. Sit and heat in a steamer at 50 degrees for 1 hour, and ferment it twice.
11. Steam on high heat for 15 minutes and simmer for 5 minutes.
12. The hot sweet-scented osmanthus bean paste is ready to taste.
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