Method 1:

1. Wash the red beans and soak them overnight;

2. Put the red beans in a stew pot and cover half of the red beans with water. Add rock sugar, bring to a boil over high heat, then reduce the heat to low and simmer the red beans;

3. Take out the cooked red beans, put them into a sieve in batches, and squeeze out the sand with a spoon (previously, I Grandma wrapped it with gauze and squeezed it, but I couldn’t find a clean gauze);

4. Okay, the first step is completed;

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

6. When you see that the bean paste filling has begun to dry and the moisture on the surface is gone, add sugar ;

Bean Paste Buns

Bean Paste Buns

7. Continue stirring until the sugar is completely melted, then add the meat oil in batches. Stir well;

8. Okay, the bean paste has a delicate taste, pure fragrance, and moderate sweetness. Put it in the refrigerator and refrigerate it. When you take it out to wrap it, it will not be embarrassing and the filling will not leak.

Key points:

1. The process in step 5 is very long, but you must not start the fire because of this!

2. I won’t say the amount of sugar added in step 6. It depends on personal taste, but I suggest not too much. If it is too sweet, it will cover up the fragrance of the bean paste itself!

3. Also, the ratio of meat oil to bean paste is almost 1:50. I strongly recommend that when making red bean paste buns, you must make your own bean paste filling. It will taste much better than the ready-made bean paste in the supermarket. You can make more at one time. If the buns are not used, you can also make bread. By the way, you can also make mooncakes.

Fold and edit this section Method 2

Fold materials

Comprehensive recipe of dough buns - making red bean paste buns

200g ordinary flour

125g water

3g yeast

1/2 tsp baking powder

25g sugar

Plain flour 50g bean paste buns

Stuffing

Appropriate amount of red bean filling

Folding method

1. Dissolve yeast in water;

2. Add 200g of flour, sugar, and baking powder, and form into a ball. No need to knead until smooth. Just form into a ball. Cover with plastic wrap and ferment in a warm place for 2-3 times in size;

3 . Add 50g flour to the fermented dough, knead it into a ball, cover it with plastic wrap and let it rest for 10 minutes. Continue kneading and let it rest until the surface of the dough is smooth, then cover it with plastic wrap and let it rest for 20 minutes;

4. Divide the relaxed dough into 9 dough pieces;

5. Roll the dough into a dough about half a centimeter thick, and put red bean filling in the middle;

6. Wrap it like steamed buns OK, pinch the closing area tightly and punch it down to make it round;

7. Put a layer of wrung wet cloth on the cage, and put the wrapped buns into the cage. There needs to be a gap between each bun. After a while, cover the pot and ferment until it doubles in size;

8. Steam over high heat, turn to medium heat and steam for 10 minutes, turn off the heat and simmer for 2 minutes before opening the lid.