Making fluffy and delicious bean paste bag steps are as follows:

1, first of all, will be divided into 15 to 20g of a small ball of filling, and then cover the plastic wrap and put into the freezer for about 1 hour, so that a moment of better packages, not easy to deformation is not easy to loose.

2, and the pasta to use warm water, add sugar to the water, mix well, add milk and high sugar-resistant yeast, mix well, high sugar-resistant yeast activity is better, you can achieve a good fermentation effect in the high-sugar environment, kneaded dough covered with a loose fermentation for 20 minutes or so standby.

3, the fermented dough exhaust, roll out the dough into 30g size of the dosage, pinch the mouth with a little bit of flour to prevent sticking, rolled into the center of the thick edge of the thin crust.

4. Put the dough into the frozen bean paste ball, and then turn it downward so that the bean paste ball is downward and the closing point is downward, put it on the panel, and then simply straighten it out.

5, packaged billet into the steamer for fermentation, about 40 to 50 minutes, fermentation is a very important step, but also bean paste buns and other open pot cover does not retract the most important step, so be sure to ferment fully, fermented bean paste buns, boiling water on the pot, steam over high heat for 8 to 10 minutes or so, the most important is to turn off the fire do not open the lid immediately, simmering for 2 to 3 minutes and then open the lid, so as not to make the high temperature of bean paste buns. The most important thing is not to open the lid immediately after turning off the heat, simmer for 2 to 3 minutes before opening the lid, so as not to make the high temperature of the bean paste bag in the cold produce retraction or wrinkles.