Ingredients: 300 grams of all-purpose flour, 15 grams of milk powder, 154 grams of water (different brands of flour have different water absorption, the amount of water is for reference only), 20 grams of fine sugar, 320 grams of homemade bean paste filling (bean paste is mentioned in the previous article How to make stuffing)

Steps

1. Dissolve the yeast in warm water and pour it into the bread bucket.

2. Add sugar, flour and milk powder, and put the bread bucket into the bread machine.

3. Start the dough mixing program for about 15-20 minutes. When the dough is finished, cover the bread barrel with a wet cloth and then cover the bread machine lid. The dough will ferment until it doubles in size. There is no need to turn on the fermentation function of the bread machine when the room temperature is high.

4. During the fermentation period, divide the bean paste filling into 20 grams each, max. 16 pieces, and roll into balls.

5. After the dough has doubled in size, place it on the chopping board and knead it continuously for about a few minutes. Knead the dough again until it is smooth.

6. There are no big bubbles on the cut surface, so that the steamed buns will be smooth.

7. Divide the dough into 16 pieces, roll them into rounds, make them thick in the middle and thin around the edges, and add bean paste filling.

8. Pinch the closure tightly and keep the closure facing down.

9. Place it in a steamer and let it rise at room temperature for about 20 minutes (if the temperature is low, you need to heat water in the pot to aid fermentation).

10. Steam in a pot with cold water, turn from high heat to medium-low heat and steam for about 14 minutes, then turn off the heat and simmer for 3 minutes before opening the lid.