1, practice a

With ingredients: 500 grams of flour, 200 grams of red beans, 50 grams of flour fat, 30 grams of sugar, 5 grams of baking soda.

Put the flour and fertilizer in a pot, use warm water to dry flour and dough, and then with the fertilizer and together, kneaded and kneaded, placed in a slightly warm place, fermentation for 4 hours. Put the red beans in a pot with water and soak them for a day, then put them in a pot and cook them, then add the sugar and use a rolling pin to mash the cooked red beans and set aside. When the time comes, the dough is ready when it doubles in size or has small holes in it. Put the dough on a board, press a small hole in the center of the dough, put 5 grams of baking soda, add a little bit of water to dissolve the baking soda, and then knead the dough well. Pull the dough into a small ball. Knead it into a ball and flatten it, then use a rolling pin to roll it into a round shape. Spoon a spoonful of the bean paste filling onto the dough and shape it into a bun. Place a steamer on the fire, add half a pot of water and bring it to a boil. Place a cage drawer on the steamer, line it with a dampened cloth, and place the buns in the cage drawer. Cover the pot with a lid, wait for the water to boil and steam, then steam over high heat for 30 minutes, and the buns will be cooked. Take the buns out and put them on a plate, so the sweet and soft bean paste buns are ready.

2, practice two

With ingredients: 400 grams of flour, 120 grams of pumpkin puree, 60 grams of purple potato puree, 5 grams of yeast, 120 grams of warm water, sugar, 400 grams of bean paste.

Wash the pumpkin and purple potatoes and process them separately, put them in a steamer and mash them into puree. Put 2.5 grams of yeast in 120 grams of warm pumpkin puree and melt it, then use the pumpkin puree and 200 grams of flour with the right amount of sugar to make the dough. Knead into a smooth dough and let it rise in a warm place. When the dough has been dipped in flour and poked holes in it, it will not shrink or collapse. Do the same with the purple potato dough. Add some flour to the fermented dough and knead the flour into the dough until it is smooth and creamy. Knead until the dough is smooth and creamy. Do the same with the purple potato dough. Divide both doughs into four equal parts. Take a piece of purple dough and roll it out. Roll out the pumpkin dough into a sheet the same length as the purple potato dough. Wrap it up and pinch it tightly. Divide the dough into 8 equal pieces. Punch down one piece of dough and roll it out into a circle with a thick center and thin sides. Use a spatula to press out the dough into 8 equal pieces. Cut a small slit in the center of the dough sheet. Pinch two adjacent corners together. Place the bean paste filling in the center. Lift the eight corners up and pinch them together. Pinch the petals with your hands. Take a little bit of different color dough and roll it into a small circle and put it in the middle of the petal as the stamen. Put all the pieces into a steamer basket and let it rest for 10 minutes. Boil cold water and steam for about 12 minutes. Remove from the heat and open the lid after 5 minutes.

3, practice three

With: 80 grams of flour, 20 grams of purple yam flour, 10 grams of sugar, 1.5 grams of yeast, 55 grams of water, 100 grams of flour, 10 grams of sugar, 1.5 grams of yeast, 55 grams of water, the right amount of bean paste filling, the appropriate amount of goji berries.

Weigh the flour, add purple potato flour and sugar; yeast with warm water, pour into the flour first mixed into cotton wool; and then kneaded into a smooth dough, covered with plastic wrap fermentation; white dough is also kneaded according to the above method, but also covered with plastic wrap fermentation; fermentation of the two doughs taken out of the extrusion of the exhaust, and then rolled into a cylinder; and divided into small, uniform doses, rolled into a round dough; take the appropriate amount of bean paste filling, but also pinched into an even bean paste dough; and then the two doughs, and then rolled into a round dough. Take the appropriate amount of bean paste filling, also kneaded into a homogeneous bean paste dough; then roll the two-color dough into a round sheet with a thick center and thin surrounding; take a round sheet and put the bean paste filling in the center; then pinch and fold around the folds and wrap it up, pinch and tighten at the closure to tidy up a little and then roll it round; wrap up all the bean paste filling in turn, and place the closure downwards; take the wrapped bean paste buns and gently press it with your hand; then use a thicker thread to press out the pattern, it's very simple to press out the rice character pattern; then Use chopsticks to press out small round holes around the perimeter; put a goji berry on top and it's done! In order to finish all the bean paste bag, let it rest for 20 minutes into the steamer can be steamed!