1, the red beans washed, soaked overnight;?

2, the red beans into the crockpot, put the water did not exceed the red beans half a finger and add rock sugar, high heat boil, change the fire will be cooked red beans;

3, will be boiled out of the red beans, put into the sieve in small batches, with a spoon will be squeezed out of the sand (before, my grandmother is a piece of sand cloth wrapped, and then squeezed, I froze did not find a piece of clean gauze);

4, first step is complete;

5, the bean paste into the frying pan, the fire, constantly stirring with a spoon to remove most of the water;

6, to see the bean paste filling has begun to dry, the surface of the water is not, add sugar;

7, continue to stir constantly so that the sugar is completely dissolved, and then add the meat oil in small batches. Stir well;

8, well, delicate taste, mellow, moderately sweet bean paste on this completion, put into the refrigerator, refrigerate it, and then take out the package when it is not easy to embarrass to leak filling.

Ordinary flour 200g water 125g yeast 3g baking powder 1/2 tsp sugar 25g ordinary flour 50g filling red bean filling moderate

Steps 1, yeast added to water melted;

2, add 200g of flour, sugar, baking powder, live into a ball, do not need to knead to smooth, live into a ball can be covered with plastic wrap in a warm place to fermentation 2-3 times large;

This is the first time that I've seen this.

3, the fermented dough add 50g of flour, knead into a ball, cover with plastic wrap and relax for 10 minutes, continue to knead, and then relax, until the kneaded surface of the dough is smooth, cover with plastic wrap and relax for 20 minutes;

4, the relaxed dough divided into nine doses;

5, the dose of dough rolled into about half a centimeter thick crust, the middle of the red bean paste;

6, like a bun, wrapped, pinch and punch down at the end, rounded;

7, a layer of wrung out cloth on the cage drawer, wrapped buns rows into the cage drawer, there is a need to be spaced out between each bun, covered with a lid and fermented until the original 1 times the size of the;

8, high heat steaming pot turned to medium heat steaming for 10 minutes, turn off the heat and then simmer for 2 minutes and then open the lid can be.

Main ingredient: red beans, low gluten flour auxiliary: water, yeast seasoning: sugar, butter

1, red beans with water soaked for 12 hours, wash with water a few times until the water becomes clear;

2, add water into the pressure cooker for 30-40 minutes to cook until soft and rotten;

3, frying pan with the butter to melt, will be the red bean paste into the frying pan, add sugar and stir fry on high heat;

3, add butter into the frying pan, will be red bean paste into the frying pan, add sugar. Add sugar and stir-fry over high heat;

4, the red bean paste gradually thickened, turn to medium-low heat and stir-fry until thickened into a ball can be;

5, cooled bean paste will change the consistency of this portion of a time can not be used up can be divided into packages after the freezer to save;

6, yeast added to warm water melted, added to the flour in small batches, kneaded into a relatively smooth dough, covered with plastic wrap in a warm place to ferment 2-3 times large;

7, the yeast is not a good choice, but it is a good choice for the future of the world.

7, the fermented dough take a small piece, add the appropriate amount of cocoa powder, kneaded into cocoa dough (do panda bean paste bag eyes, ears with) such as the ordinary shape of the bean paste bag this step can be omitted;

8, the dough will be divided into uniform dosage;

9, dosage rolled into a half-centimeter-thick crust, the middle of the red bean stuffing;

10, as a package like the

13, high heat steaming open to medium heat steaming for 15 minutes, turn off the fire and then simmer for 5 minutes and then open the lid