Methods and steps for making bean paste buns are as follows:

1. Pour plain flour, milk, salt, sugar and yeast into the chef's machine bucket.

2, start the chef machine 1 gear for 2 minutes, mix until there is no dry powder, the chef machine to 2 gear continue to knead for 5 minutes.

3, chef machine barrel wall around clean, dough kneaded until smooth and elastic can be.

4: Cover the dough with plastic wrap and let it rise in a warm place.

5: Ferment until the dough is 1.5 times larger than the original size, then insert your finger into the dough with a little bit of flour, and remove the dough until it doesn't spring back.

6: Put the fermented dough back into the Chef's bucket.

7: To deflate, start on 2 speeds for 3 minutes and knead the dough until smooth and free of air pockets.

8: After defrosting, roll the dough into a long strip and divide it into 10 equal pieces.

9: Take a small piece of dough and roll it out with a rolling pin.

10: Take 30g of bean paste filling and put it in the center of the rolled out dough.

11: Slowly roll the dough into a circle with the bean paste filling facing down.

12, put into the steamer, turn on the heat and steam for 30 minutes, turn off the heat and simmer for 5 minutes.