Generally, red bean paste refers to red bean paste, which is made by soaking red beans, boiling them, pressing them into a paste, and adding oil, syrup, or sweet sauces such as rose sauce, and mixing well. Bean paste can be made.

A variety of delicious, can be made into bean paste buns, bean paste moon cake, bamboo charcoal bean paste buns, bean paste cereal buns, bean paste soufflé, red bean bread, glutinous rice, sesame seeds, soup.

Dessert delicacies such as round, Lantern, open pastry, wife cake, bean paste dumplings. In addition, you can also use bean paste filling to cook porridge for cooking and soup.

How to Make Bean Paste Buns

Ingredients: red beans, low gluten flour, water, yeast, sugar, butter.

Steps:

1. Soak the red beans in water for 12 hours, then rinse with water several times until the water becomes clear.

2. Pressure cooker with water and cook for 30-40 minutes until soft.

3. Melt the butter in a pan, pour the red bean paste into the pan and stir-fry over sugar heat.

4. Bean paste gradually thickened, turn to medium heat and stir-fry until thickened into a ball.

5. The bean paste will thicken as it cools. If you can't use up this amount at one time, you can pack it and freeze it.

6. Melt the yeast in lukewarm water, add to the flour in batches, knead into a smooth dough, cover with plastic wrap, and let rise until 2-3 times its size in a warm place.

7. Take a small piece of fermented dough, add appropriate amount of cocoa powder and knead into cocoa dough (for eyes and ears of panda bean paste buns), as for making regular bean paste buns.

Can be omitted.

8. Divide the dough into even doses of flour.

9. Roll out the dosage to about half a centimeter thick and sandwich the red bean filling in the middle.

10. Wrap it up like a bun, pinch it tightly at the closure, and punch it down to make it round.

1. Take the cocoa dough and shape it into the panda's ears, eyes and nose. For the eyes, press out the sockets with a small piping mouth, dip a brush in water, and separate the ears, eyes, and nose.

Attach to the wrapped bean paste bun.

12. Arrange the wrapped buns in a cage drawer with a space between each bun. Cover the pan with a lid and ferment until it doubles in size.

13. Steam over high heat, reduce heat to medium for 15 minutes. Turn off the heat and simmer for 5 minutes before opening the lid.

Tips

1. It is best to choose red beans with larger grains. Wash them several times after soaking to remove the astringent flavor.

2. When frying the filling, you can add sugar in several times.

3. The second step of wrapping the bean paste buns should not be omitted.