1. 300g flour and 3g yeast are dissolved in warm water and added to the flour, and the dough is mixed and kneaded repeatedly, covered with plastic wrap, and fermented in a warm place for about 1 to 2 hours
2. The peeled mung beans bought in the supermarket are cooked in a pressure cooker with an appropriate amount of water, and then fried into a wok with an appropriate amount of oil and sugar to make mung bean paste filling, then squeeze into a suitable size bean paste paste for later use.
3. Take out the fermented dough, knead it, and cover with plastic wrap for 15 minutes
4. Knead the good dough into long strips and divide them into 8 small doughs of even size
5. Knead each dough well, roll it into a pancake, wrap it with red bean paste and roll it round
6. All mung bean paste stuffed white noodle buns are ready
7. Put it in the steaming tray, it’s best to have a steam curtain, of course, a larger pot is better, you can steam more
8. Add appropriate amount of water to the pot, heat it to about 40 degrees and turn off the heat, put it into the steaming tray for secondary fermentation, about 40 minutes
9. After the second fermentation is complete, turn on the steamer, bring it to a boil, and steam for 15 minutes.
10. When I get out of the pot, I see if I have a particularly appetite. My family loves it.
Tips:1. Dough fermentation time: The temperature in the room is different and different, and the dough can be fermented in about an hour and a half.
2, and the mage will ferment faster in a pot with warm water.
