The weather is slowly warming up, the year before the red beans tuned for fear of worms, added dates to make a sugar-free version of the bean paste bag. Because the dates are very sweet, so do not add sugar, personal feeling of sweetness is just right, not at all greasy, than the supermarket to buy red bean paste is much more delicious. When I was sending out the flour, I grabbed a handful of fine cornmeal, and added some coarse grains, is not a more comprehensive nutrition!

Main ingredient unknown

Flour 300g cornmeal (fortified soybean flour) 50g

Red dates and red bean paste 200g

Supplementary Ingredients

Small amount of water

Sugar 10g

Yeast (dry) 3g

Step 1

Mix the cornmeal, flour, yeast, and sugar, add Add water, knead the dough and wait for fermentation

Step 2

Put the dough into honeycomb shape

Step 3

Divide the dough and knead the dough

Step 4

Pack in the stuffing

Step 5

Brush the steamer drawer with oil, arrange the bean paste buns and let them rise with the cover for 15 minutes

Step 6

Step 5

Brush the steamer drawer with oil, arrange the bean paste buns, and let the buns rise for 15 minutes.

Bring the water to a boil and steam for 15 minutes, turn off the heat and simmer for 10 minutes before uncovering

Step 7

Want to eat?

The finished picture of cornmeal bean paste buns

Cooking tips

The bean paste buns can be steamed, turned off the heat and then simmered, which prevents the buns from collapsing after being uncovered

These buns can be steamed for 15 minutes.