Raw materials: red beans, rock sugar, sugar, meat oil (lard). Practice: 1, the red beans washed, soaked overnight; 2, the red beans into the crockpot, put the water did not exceed the red beans half a finger and add rock sugar, after the fire boiled, change to a small fire will be cooked red beans; 3, will be boiled out of the red beans, put into the sieve in batches, with a spoon will be squeezed out of the sand (before, my grandmother is wrapped in a piece of cloth, and then squeezed, I froze did not find a piece of clean cloth); 4, well, the first step is complete; 5, will be beansand Into the frying pan, the fire, constantly stirring with a spoon to remove most of the water; 6, to see the bean paste filling has begun to dry, the surface of the water is no longer, add sugar; 7, continue to stir constantly so that the sugar completely melted, and then add the meat oil in small batches. Stir well; 8, well, delicate taste, pure, moderately sweet bean paste on this completion, put into the refrigerator, refrigerate it, and then take it out of the package when it is not easy to embarrass to the leakage of filling. Points: 1, in the 5th step of the process is very long, but do not therefore open the fire ha! 2, in the 6th step in the amount of sugar I will not say ha, according to personal taste it, but I suggest not too much, too sweet will cover up the fragrance of the bean paste itself! 3, there is the ratio of meat oil and bean paste is almost 1:50. I strongly recommend that to do bean paste bag, then be sure to make homemade bean paste filling, more than in the supermarket ready-made! The taste will be much better, you can do more at a time, the buns can not be used can also be made bread, by the way, recently can also do moon cake Oh. hair, package and steaming: Ingredients: 140 grams of standard flour, 140 grams of whole wheat flour, 155 grams of warm water at 30 degrees, 4 grams of dry yeast Practice: 1, put the yeast into the warm water and mix well; 2, the yeast water slowly poured into the flour, pouring while using chopsticks in a circle to stir until the water poured, the face of the big snowflake; 3, knead the surface into a ball of dough, covered with a damp cloth, put into the middle of the oven, in the lower level of the pan of water, and the bottom layer. Turn the oven to lower heat, 30 degrees; 4, about 30 minutes, the dough will develop into two times the size of a finger to press down without bouncing; 5, the next dose, about 35 grams of a; 6, the dose will be rolled out into the middle of the thick around the thin round skin, from the refrigerator out of the bean stuffing, divided into about 35 grams of a, slightly rolled into a ball, put into the skin; 7, pleating, shaping; 8, in the steamer drawer a layer of thin layer of oil, put in the bun blanks, covered with a lid for the 9: Seal the pot, put it on high heat and bring it to a boil (I like to use cold water in the pot, it's just another wake-up call as it goes from cold to hot), change to medium water and steam for 10 minutes. Turn off the heat, and keep it for another 2 minutes, and then slowly uncover the pot will be done.