1. Flour into the basin
2. Pour in two teaspoons of yeast, three teaspoons of sugar, and some warm water.
3. Stir it with a spoon and pour it into the flour.
4. Add the right amount of water and make the noodles.
5. Put the lid on the pot or place the basin in a warm place and wait for an hour and a half before it is ready. (Considering the time according to the temperature, I put it near the floor-to-ceiling windows with plenty of sunlight, and the floor is hot in the house.) It's better to press it with your finger and not get up.
6. Put the red beans into the rice cooker and add water. The amount of water used to make rice is the same, and it takes a longer time. Some rice cookers have an option for cooking beans. This option can be used, but for some rice cookers, it can cook for about forty minutes. After being out of the pot, add sugar and mix well. The sweetness can be adjusted according to personal preference.
7. Knead the dough into thick strips.
8. Cut into equal chunks.
9. Make a noodle base.
10. Roll the noodle base into a noodle with a thickness in the middle and thin in the periphery.
11. Put the appropriate bean paste filling into the dough.
12. Pinch the folds around the dough.
13. Wrap it into a bun and turn it over.
14. Place it on the panel and round it by hand
15. If there is leftover noodles, it can be made into buns.
16. Fill the pot with water and place it on the cloth. Cover and steam for about 18 minutes.
17. The bean paste buns are steamed.
18. This is when I was boiling the pot, dripping the steam from the lid of the pot onto it, turning it into dead bread. Remind everyone to pay attention when cooking the pot~
