1. Wash the red beans, soak them in cold water for half a day

2. Rinse them again, add the water that has not passed, boil them over a high flame, and then turn to a medium flame to cook them until the beans are soft

3. Add the right amount of sugar, and mash the beans that have been boiled

4. Start the frying pan, and sauté the bean paste over medium heat until it is soft and hard to a moderate degree

5. Cool the bean paste, and then clench it into a ball shape for use

6. Dilute the yeast with warm water, and let it stand for three minutes

7. Beat in the egg, and whisk it well

8. Add the flour, and while you are adding it, whisk it into a wet floury mixture with chopsticks

9. Knead the dough into a smooth ball, and then cover it with a piece of plastic wrap

10. p>11. Divided into equal sizes, rolled into a thick bun skin

12. Packed into the dough of the bean paste filling, tighten the mouth pinch down

13. Packed bean paste buns, covered with a damp cloth, the second molasses until fluffy and light

14. Padded with corn husk, into the pot on high heat steaming, steam continue to steam for 12 minutes off the fire, virtual steam 5 minutes to open the pot