2. Put the red beans in a saucepan, drain half a finger of the red beans and add rock sugar. After the fire boils, change the fire to cook red beans;

3. Take out the cooked red beans, put them in a sieve for several times, and squeeze out the sand with a spoon.

4. Put the bean paste into a wok, simmer and stir with a spoon to remove most of the water;

5. When the bean paste stuffing has begun to dry, and the water on the surface is gone, add sugar;

6. After continuous stirring to completely dissolve the sugar, add the oil several times. Stir evenly; ?

Ordinary flour 200g water 125g yeast 3g baking powder 1/2 teaspoons sugar 25g ordinary flour 50g red bean stuffing.

1, yeast dissolved in clear water;

2. Add 200g of flour, sugar and baking powder, live into dough, do not knead until smooth, cover it with plastic wrap and ferment it in a warm place for 2-3 times;

3. Add 50g flour to the fermented flour, knead it into dough, cover with plastic wrap and relax for 10 minute, continue kneading the dough, relax again until the dough surface is smooth, and then cover with plastic wrap and relax for 20 minutes; 4. noodles;

5. Roll the dough into a dough about half a centimeter thick with red bean stuffing in the middle;

6. Wrap it like a steamed stuffed bun, squeeze it tightly at the mouth, rush down and circle;

7. Spread a layer of wringing wet cloth on the steamer, put the wrapped steamed bread into the steamer, leaving a gap between each steamed bread, cover the lid and ferment to 1 times the original size;

8. Steam over high fire and turn to medium fire 10 minute. Turn off the fire, simmer for 2 minutes and then open the lid.

Main ingredients: adzuki bean, low-gluten flour, auxiliary materials: water, yeast powder, seasoning: sugar, butter.

1. Soak adzuki beans in clear water 12 hours later, rinse them with clear water several times until the water becomes clear;

2. Add water to the pressure cooker and cook for 30-40 minutes until soft and rotten;

3. Add butter to the wok to melt, pour the red bean paste into the wok, add sugar and stir fry;

4, the red bean paste gradually thickens, and turns to medium and small fire to stir fry until it thickens into a ball;

5. Add yeast into warm water to melt, add it into flour several times, knead it into smooth dough, and cover it with plastic wrap to ferment in warm place for 2-3 times;

6. Divide the dough into uniform flour;

7. Roll the dough into a dough about half a centimeter thick with red bean stuffing in the middle;

8. Wrap it like a steamed stuffed bun, squeeze it tightly at the mouth, rush down and circle;

9. Put the wrapped steamed buns in a steamer with a gap in the middle, cover the pot and ferment until the original size is 1 times;

10, steam over high fire 15 minutes, turn off the fire and simmer for 5 minutes before opening the lid.