flour

several

refined sugar

1 spoon

milk

3 ~ 4 teaspoons

yeast

several

Red bean shrub

several

How to make bean paste buns (there is a process of making bean paste)?

Soak the red beans for more than 1 hour, then put them in a pressure cooker, cook them and take them out of the pot. There must be moisture in them. Put them in the pot and stir them with low heat. By the way, crush the bean paste with a shovel and stir it until it becomes sticky. Add sugar (maybe rock sugar, the white sugar I put in), stir well and put it in a small pot.

Put the flour into the basin, melt the yeast with warm water (as instructed) for later use, add a teaspoon of sugar (which is helpful for fermentation) to the flour seeds, add 3 or 4 teaspoons of milk, slowly pour in the yeast water just now, and begin to mix the flour. If there is not enough water, add warm water to make the dough smooth, cover the basin with plastic wrap and start fermentation ~

After about 1 ~ 1.5 hours, the noodles are fermented to almost double the size, taken out of the pot, and the gas in the noodles is exhausted, and the noodles are revived smoothly, divided into agents with appropriate sizes, and rolled into round pieces;

Wafer needs to be thick in the middle and thin on both sides, and then bean paste is wrapped into noodles, which can be wrapped in a round shape or a steamed bread shape. The wrapped bean paste should be awakened for 10 minute, then steamed for 25 minutes (grease the cage to prevent sticking), turned off the fire, and opened after 3 minutes ~ (note that the water drops on the lid will drip on the steamed bread).