Ingredients: flour 300g, red bean paste, yeast 3g, warm water 120g.

Exercise:

1, flour, bean paste stuffing and yeast are ready.

2. Put the flour into a bowl, add yeast, use 120g warm water, and stir with chopsticks to form a floccule.

3. Knead the dough into smooth dough and cover it with plastic wrap for fermentation.

I often do this at night, so I always ferment at night and cook it the next morning until there is a honeycomb inside.

5. Take out the dough, knead it evenly and exhaust it, and then knead it into long strips.

6. Squeeze the bean paste in the middle of the long noodle cake.

7. Pick up both sides of the bread and knead it into a round strip.

8. Turn it over, face down, and cut it into a uniform knife to cut the steamed bread.

9. Cut into small steamed buns, put them in a steamer, put them in a warm water steamer, and wake them for 20 minutes.

10, after the water is boiled, steam for 10- 15 minutes, depending on the size of steamed bread. Then turn off the fire and simmer for 5 minutes without opening the lid.