1. Soak the red beans in water after washing (the best soak one night in advance)
2. Add appropriate amount of water to the red beans, boil on high heat, simmer on medium heat, cook until the beans are squeezed to open the sand, bury the red dates in the beans and simmer for 10 minutes (remember to clean the red dates in advance to remove the date nuclei and cut them into small pieces). The dried beans will solidify together when they are cold
3. Add sugar, squeeze the red beans into red bean paste, let cool, and hold them into small dumplings as shown in the picture below.
4. Let's start mixing dough
5. Melt the yeast with warm water, add it to the flour to fuse, then add an appropriate amount of milk and knead until it becomes a hard dough (the dough is too thin and it is not easy to operate after fermentation)
6. Place it in a warm place to proof until the dough is twice as large as the honeycomb-shaped pores. You need to knead the dough twice and extrude the pores inside. After kneading, perform the second fermentation and fermentation until the dough is one and a half times as large as the honeycomb shape!
7. Divide the dough evenly into small doses (I divided nine) by hand along the edges of the noodles (the four sides are thin and the middle is thick) and put in the pre-kneaded red dates and bean paste filling (the dough is held in your hands when filling. Use the thumb of the other hand to press down the stuffing around and close the mouth)
After you wrap everything, remember to wake it up to double size (they will feel puffy when tapping), put it in the pot and steam it for about 20 minutes (don’t worry about opening the lid and wait for about two or three minutes)
To prevent the dough from shrinking! ! ! The thin-skinned, sweet and soft red date bean paste bun is complete! Satisfied with a bite!
When the beans are cooked to the end of the juice collection, it is best to watch them by the side, otherwise they will get stuck!