Main ingredient: 500 grams of flour.

Accessories: 300 grams of red beans, 150 grams of brown sugar, 3 grams of yeast.

1, first to the dough, the flour, yeast, sugar, mixing and stirring, one by one, add warm water stirred into flocculent hand kneaded into a hard dough covered with plastic wrap to rise until doubled in size. (Warm water in 260 - 270 grams)

2, the dough when we wake up to do the red bean filling; red beans washed into the pressure cooker, add four times the water, improve the lid to choose the beans button. (Pressure cooker to do red bean filling, red beans do not have to soak in advance, washed directly with can)

3, the end of the program red bean is very soft, and there is no excess water, so that the red bean is very easy to fry dry.

4, the stewed red beans into the frying pan, first fried part of the water vapor, add brown sugar, sugar, how much according to their own preferred degree of mastery of the bar, you can according to the amount of recipes appropriate increase or decrease.

5, small fire stir fry until the brown sugar is completely integrated, red bean filling is relatively dry when you can take out and let cool.

6, good red bean filling rolled into a ball.

7, fermented dough on the board, kneaded again,

8, this time we have the strength to knead more, kneading the dough the smoother the steam out of the beanbag skin will be the smoother.

9, kneading the dough into equal-sized doses.

10, take a portion of the divided dough, roll it into a four-side thin center slightly thicker crust, put a bean paste filling.

11, tighten the mouth, sealing side down, and then organize into a steamed bun shape.

12, after wrapping the filling yards into the steamer, wake up again for 20 minutes.

13, the second wake up 20 minutes or so, the beanbag obviously increase in size and feel light, open fire, steam steam about 15 minutes off the fire. Do not rush to uncover, simmer for five minutes to uncover.

14, finished.