White Kidney Bean Bread
1.
Put the eggs and water into the bucket of the bread machine first.
2.
Then pour the flour, add salt and yeast.
3.
Put it in the bread machine and start the MIX program.
4.
After the program is over, mix into a piece of dough, put it in a basin, and ferment at room temperature to 2-3 times its size.
5.
Transfer the dough to the panel, add a little flour, knead it into a smooth dough, cover it with plastic wrap, and let it rest for 5-10 minutes.
6.
Then make a hole in the middle and slowly pull it long.
7.
Cut a gap and roll it slowly and smoothly.
8.
Divide into small doses, about 35g each. (The size of the small dose depends on how big the bun you want to pack, the size is customized)
9.
Sprinkle with a little flour and squash.
10.
Use a rolling pin to roll it into a round shape, with a thick middle and thin edges, just a few taps, never too thin.
11.
Put the fillings on, layer them one by one, and turn them into a round closing.
12.
After everything is wrapped, cover it with gauze and let it relax again for 15-20 minutes.
13.
Prepare a steamer, fill the bottom with appropriate water, and then put the buns in the pot.
14.
Cover the lid and steam on high heat. When steam appears, continue to steam for another 10-15 minutes.
Tips:
Do not open the lid immediately after the steamed buns are steamed. After turning off the heat, wait a few minutes before opening the lid slowly.
