Add a little brown sugar and stir well. The amount of sugar should be controlled according to your own taste. It is recommended not to put too much sugar and avoid taking too much sugar.
Boil the water of red beans for later use.
Mix flour with whole wheat flour. Here I use whole wheat flour mixed with red beans, mung beans, black beans, brown rice and black rice. You can also use coarse grain flour, such as buckwheat flour, naked oats flour and yam flour, to make whole-grain bean bags. Because it is baked whole wheat flour, half of the flour is added here. If you use ordinary grain flour, you can increase the proportion of coarse grains, or even use them all.
Introduce yeast into the warm and dry red bean water, then slowly add it into the mixed flour and stir it with chopsticks.
Knead the dough by hand and let it stand for fermentation. Fermentation time depends on room temperature, about 20 minutes in summer.
In winter, the temperature is low and the fermentation time is long. You can add water to the steamer and heat it for a while, then turn off the fire and put it into the dough, which can shorten the fermentation time.
You can start packing. Pull out a small piece of dough and knead it into balls. After flattening, add bean stuffing, close the dough, twist it at the sealing place and seal it.
Put it in a steamer for a certain distance.
After steaming for ten minutes, you can eat it later! Warm reminder, wait until it is cold, and be careful not to burn your mouth.