Cooking Steps 1: Although red beans have to be stewed, the premise is that they need to be soaked for a long time, more than eight hours. I usually soak them at night and cook them directly the next day. I suggest that you wash them and put them in the refrigerator to soak them, so that they are not easy to go bad, and you should change the water after ten hours, and put more water.
Step 2: Wash the red beans again after soaking, and then put them into an electric cooker to cook. Don't use too much water, just the amount of water used to cook rice. Red beans will be ready in half an hour, or forty minutes. When it's cooked, just control the water, add the sugar, and then crush all the red bean stuffing with any tool you like.
Step 3: The pressed red beans are grainy and comfortable to eat, which is more comfortable than the ground mud. Then knead this red bean paste into small balls for stuffing, then cover it with plastic wrap and put it in the refrigerator for refrigeration.
Step 4: Put the yeast into the flour, stir it with clear water and pour it. When it becomes flocculent, you can knead it.
Step 5: Then put the dough aside for fermentation for about 50 minutes, then divide it into small doses and roll it into small pipi, which need not be too thin, as long as it can be filled with stuffing.
Step 6: Wrap them into steamed buns one by one, spread a layer of wet gauze inside the cage, and put the bean paste buns one by one in turn. Leave enough distance, because it will ferment for half an hour, and it will swell. When the fermentation is finished, fire and steam directly, and it will be out of the pot in five minutes.
Step 7: Don't open it immediately after steaming, wait a few minutes before lifting the lid, let it adapt to the room temperature and cool itself.