Ingredients details

500 grams of Jiang Bean, 500 grams of red dates

1000 grams of flour, 10 grams of baking powder

Details of how to make red date bean paste buns Steps

1. Soak the Jiang beans in water, but you can start soaking them the night before. Soaking them in water saves time when cooking, and the beans can be easily cooked in a short time. Put the soaked beans in the pot, add water and start cooking. Rinse the dates with water.

2. Add water and soak for half an hour, which will make it easier to cook. Cook the beans until they are noodles-y, then you can take them out. Put the red dates into the water where the beans were cooked just now, and continue cooking. The reason why Jiang beans and red dates are not cooked at the same time is that Jiang beans need to be cooked for a longer time, and the dates will be cooked by then. The sweetness of the dates will be boiled into the water, and there will be no sweetness when eating the dates. Nutrients will also be lost a lot.

3. While the dates are cooking, use a spoon to crush the Jiang beans into bean paste. It doesn’t matter if they are not too crushed. They will taste chewy. Boil the red dates for about 10 minutes, then scoop the cooked dates into the bean paste. Mix the dates and bean paste and the filling is ready. If you like sweet taste, you can add some brown sugar. Jujube itself has a sweet taste and tastes good. If there are elderly people with diabetes in the family, it is best not to add sugar.

4. Knead the mixed bean paste filling into balls by hand, which can save a lot of time when wrapping. Mix the dough with yeast powder and water, and let it rise until doubled in size. The dough is not easy to rise in winter. You can mix the dough the night before and make it the next day. Knead the dough evenly, knead it into a long strip, and use your hands to shape it into individual pieces, which are about the same size as the bean paste balls you just made.

5. Knead the mixture smooth with your hands and start rolling it with a rolling pin. Roll it out into a round shape that is thicker in the middle and thinner on the edges. Place the rolled dough in the palm of your left hand, take a ball of bean paste filling and place it in the middle.

6. Start pinching the pleats with your right hand. Pinch the pleats around to seal the red bean paste bun. Turn it upside down on the chopping board, roll it into a ball with both hands, and a bean paste bun is ready.

7. Complete all the bean paste buns in sequence and place them in a warm place for 15 minutes. After the water in the pot is boiled, put a wet cloth on the grate and put the red bean paste buns on top one after another, leaving a certain gap in the middle, otherwise the dough will expand and stick together during the steaming process. Steam over high heat for 20 minutes, and the thin-skinned red date bean paste buns with large fillings are ready.