200 grams of adzuki bean, 500 grams of common flour, 5 grams of yeast powder, 400 grams of warm water, appropriate amount of brown sugar and appropriate amount of edible oil.
Production process:
1, 200 grams of adzuki beans are poured into the basin. First, check whether there are any bad beans or impurities to be removed, and then clean them. You can soak it in water for one night in advance to cook it better.
2. Pour the adzuki beans into the electric pressure cooker, pour a proper amount of water, the amount of water is about 1cm, cover the pot, and set the high fire to press the switch. It takes about 10 minutes for the pressure reducing valve to release air, and then it becomes heat preservation state, and then press the switch again, and the pressure reducing valve releases air, and then it becomes heat preservation state. The total time is half an hour, and the red beans are ripe.
3. Take out the cooked adzuki beans and put them in a big bowl. Add the prepared brown sugar and mix well.
4. Heat the wok, pour in a little cooking oil, pour the adzuki beans into the wok, and stir-fry until there is no soup. Stir-fry and put in a large bowl for later use.
5, 500 grams of ordinary flour, pour into the basin, first melt the yeast powder with warm water, stir the flour with chopsticks while pouring, and knead the flour into dough when there is no dry powder. Cover with plastic wrap and ferment to twice the size. Check whether the dough is ready. Poke a hole with one finger If the hole does not collapse or retract, it means that the fermentation is good. Note: I only used half of this dough, and the other half made flower rolls.
6. Move the dough to the panel and knead it to remove the gas inside. Rub into long strips and cut into noodles of uniform size. Take a dough and flatten it, and roll it into a round cake with a rolling pin that is thick in the middle and thin around. Put a proper amount of bean stuffing in the middle of the dough and wrap it tightly like a steamed stuffed bun.
7. Wrap all the fillings in turn. Put cold water into the steamer, spread a silica gel pad, put the bean curd blank into the steamer, cover it and bake for 15 minutes.
8. The second attack is too important to be saved. When the bean curd is slack 15 minutes, fire. Steam after aeration15min. Don't rush to expose the pot when the time is up, stew for 3 minutes first, so as not to affect the appearance of the bean bag when it contracts in cold air.
9. Finished product drawing. Bean paste buns can be used as breakfast or staple food, which is delicious and nutritious. Its sweet smell and unique taste are unforgettable.