A bowl of flour is both a staple food and a snack. Do you know how to make it? My children love red bean stuffing very much. We should choose red bean paste for sesame dumplings, bean paste cakes and all kinds of red bean paste cookies, even if we eat ice cream, so I often fry some red bean stuffing and put it at home. I cooked a lot before, and the unfinished food was frozen in the refrigerator. It happened that the little baby had to eat sesame dumplings again these days, and it was taken out of the refrigerator to unfreeze it. I thought about changing it a little this time, so I made this bean paste roll.

The bean paste roll is super simple to dry, and there is no difference between kneading dough and steamed buns. Roll it, wrap it in red bean paste, cut it into small pieces, and steam it over water.

This kind of bean paste roll is very small, and it looks very cute. Children will love it at a glance. And make your own red bean paste, the sugar content is particularly small, it is safe to eat, it can put more red bean paste, the skin is soft, the stuffing is smooth, and it is very delicious. It is also very good to make a plate of bean paste rolls like that and make breakfast. Try what you like ~

Miniature bean paste roll food 300g of common flour/250g of red bean stuffing/3g of yeast/granulated sugar10g.

Actual production process

1, take 150mL of warm boiled water, pour 3g of baking powder and10g of white sugar into the warm boiled water, and mix well with chopsticks to dissolve all yeast and white sugar.

2. Pour a small amount of yeast water into wheat flour, stir well while pouring, and mix into flour floc.

3. Knead it into smooth dough, and wake it up to twice the size.

4. Divide the average value of the proofed dough into 4 equal points, and then knead the exhaust pipe to form a small dough with a smooth surface.

5, spread the batter into a rectangular shape, knead the red bean paste into a long strip and put it in the middle of the rectangular chaotic skin.

6, pinch the joint, leave some gap between the rolled dough and the red bean paste, and then round it.

7, cutting into agents with uniform size.

8. Add warm water to the pan in advance, coat the steamer with oil or smooth the drawer cloth, put the bean paste rolls cut into small pieces into the wok, cover it, and make it twice as big as 1.5 times. Then boil, steam for 8min again, simmer 1min and eat.

9, you can eat it when it is slightly wet and cold, sweet and soft, and adults and children like it. Those that can't be eaten can be put into a film bag and put in the refrigerator for refrigeration. When drinking, just heat it in the microwave oven. Because of its small size, it heats up very quickly.

Tip: 1, a small amount of white sugar melted with yeast can promote yeast fermentation.

2. When rolling the red bean paste, you should not roll it too tightly. Leave some gap between the red bean paste and the rolled dough. If the roll is too tight, press the red bean paste outside after the second proofing.

3. Don't send it twice as big as 1.5 times when you wake it up for the second time. After all, the batter will grow in the process of shooting and steaming.