How to make bean paste Hanaki (steamed buns) - Ingredients: 500 grams of flour, about 6 grams of yeast powder, a little baking soda, a bowl of warm water, and an appropriate amount of red bean paste.

Method: 1. Sprinkle yeast powder into warm water, just enough to cover a layer. The water temperature should not be too high, not exceeding 40 degrees, otherwise the yeast will be burned to death; 2. Pour the yeast water into the flour and use chopsticks.

Stir into floc, which is easier to knead; 3. Knead the flour into a smooth dough, using three lights: bowl light, hand light, and dough light; 4. Spread gauze on the flour, seal it, and put it in a warm place

Fermentation.

After an hour, the dough has more than doubled in size. Use a water hammer to make it very soft. 5. Knead the dough again to remove the air. The dough after kneading is smaller, but it is still smaller than before fermentation.

Bigger; 6. The dough is ready, start shaping it, roll it into long strips, and then cut it into small pieces; 7. Take a small piece and shape it into dough; 8. Spread red bean paste evenly on the dough; 9.

Then roll it up into a tube; 10. Cut the tube-shaped red bean paste roll into small sections; 11. Use chopsticks to press it down horizontally, and it will come out like a fried dough stick; 12. Then pull the two sides with your hands and close the head; 13.

Not much to say about the steamed buns, just shape them into a round shape. Note that they should be round or oval; 14. Steam in the upper drawer for about 20 minutes (start timing after the water releases steam).