Whole Wheat Flour Kidney Bean Buns

by Autumn Goose Red Maple

4.8 (1)
Favorite
3

Difficulty

Easy

Time

2h

Serving

2

Today’s buns use whole-wheat flour. The flour was bought last year. It took a little longer to knead. It happened that my niece was here. She was working at the restaurant’s noodle counter, so it’s easy to do this job. I took care of everything from filling, kneading to buns. I just took a few photos, but the noodles have been left for a long time, it is not easy to knead smoothly, and the whole flour is not so white, and the pictures taken are not so good. But the taste is really good, worthy of the interviewer. "

Whole Wheat Flour Kidney Bean Buns

1. Pour the flour into a basin, pour an appropriate amount of yeast and warm water to knead the dough, and leave it in a warm place to ferment.

2. Wash kidney beans and cook them in a pot.

3. Remove and cool thoroughly and cut into small dices.

4. Cut the meat into cubes and start with the noodle sauce.

5. Chop the green onion and ginger.

6. Put the kidney beans, meat, green onions, and ginger in a basin, pour an appropriate amount of peanut oil, and add all the seasonings.

7. Finally, add salt and stir evenly.

8. It just so happened that the noodles were full.

9. Put the prepared noodles on the table and knead repeatedly until smooth.

10. Roll into thin strips and divide them into small pieces.

11. Roll into a cake

12. Pinch the sides first after putting the stuffing on.

13. Then squeeze the edges into lace.

14. After wrapping, put it on the case for 10 minutes.

15. Steam it on the pot for 15 to 20 minutes.

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