Main Ingredients

Flour

200g

Bean Paste

50g

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Steps

1. Melt the white sugar with boiling water, and let cool down to 30 degrees or so When it is cooled to about 30 degrees Celsius, add the yeast and let it stand for 5 minutes.

2. Slowly add the yeast water to the flour, stirring the flour in the same direction as you add it to form a floury mixture.

3. Then knead into a smooth dough and cover.

4. Allow the dough to rise until it doubles in size. Dip your forefinger in flour and poke a hole. If the hole doesn't collapse or shrink back, it has fermented.

5. Exhaust the dough and reshape it to its original size.

6. Take 1/3 of the dough and roll it into a rectangular sheet. (Because my sheet is too small)

7. Spread an even layer of red bean paste. (Note that it is very difficult to spread the red bean paste by hand or by spoon. Take a piece of plastic wrap, put water or a little oil on the inner surface and cover it with the red bean paste, dragging the wrap with your left hand and spreading it with your right hand gently.

9. Carefully roll it up.

10. then cut into small pieces about the same size.

11. Add cold water to the steamer and add the small steamed rolls.

12. Cover the lid and steam until the water boils for 5 minutes, turn off the heat and continue to smother for 2 minutes to open the pot.