By Aunt Chef
<h2>Royalties</h2>
Flour 500 g
Red beans 300 g
Yeast 5 g
Sugar to taste
Warm
<h2>Practice steps</h2>
1: Put the flour in a slightly larger basin
2: Add 10 grams of sugar to promote fermentation
3, Hot water melting yeast
4: Pour yeast water into the basin, stir with chopsticks while pouring, and stir while pouring warm water to form a larger dough
5: Knead into a smooth dough, knead a little more (the dough is slightly harder), cover the basin with plastic wrap and let it rise in a warm place for 2 hours
6, when the dough wakes up, make red bean filling, wash the red beans, put in 2 times the water of the red beans, cook the rice cooker with high pressure cooking function (red beans do not need to be soaked)
7, after cooking, the red beans are very soft and rotten
8, according to their own taste mixed in the appropriate amount of sugar (first put a little less taste and then put)
9: Let the bean paste cool a little
10. Form a round ball
11. Good noodles
12: Knead the finished dough, divide into three pieces, take one of them, and put the remaining 2 pieces into the basin and cover the lid for later
13: Knead the dough into long strips
14. Divide into equal small pieces
15: Knead each small piece into a circle
16: Take out one of them and roll it out into a small cake shape
17: Wrap in bean paste
18. Wrap and arrange into a circle
19: Put in the steamer and let rise for 20 minutes
20: Steam for 20 minutes
21, delicious soybean bun out of the pot
22. Break it open and look at the filling inside
<h2>Tips</h2>
The bean paste made by myself is much more delicious than the bean paste stuffing I bought, oh, I made about twenty of these ingredients, I can freeze it when I can't finish eating, when I eat it, take it out and steam it
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.