If you want it to be soft and delicious, then dough is the key. The living surface must not be too hard. If it is too hard, the steamed noodles are all 28, which will be particularly hard and not delicious. Here is a brief introduction to the making process of bean paste buns:

1, yeast, flour, sugar, stir evenly, add a little water in stages, stir in time, and knead into dough.

2. The room temperature is 20 ~ 30 degrees, covered with plastic wrap or covered with plastic wrap, and fermented 1 hour. When the dough is twice as big as it was at the beginning, it means that it has been fermented.

3. Take out the dough, knead it again, expel excess air from the dough, knead it into strips, and knead it at will, regardless of size.

4. Knead the medicine into a ball and press it into a round cake.

5. Roll it out with a rolling pin, thick in the middle and thin in the edge.

6, homemade red bean paste, add a mass of red bean paste, pleat the edge and put it away.

(Red bean paste can be cooked by yourself or bought ready-made, which is sold in supermarkets. )

7. Close your mouth and pick up the extra dough. As soon as I turn around, a steamed stuffed bun is ready.

8. When steaming, the steamer cloth should be wet, and there should be a gap when putting the steamed bread. It should not be too close to the pot, otherwise it will stick together after expansion.

9. After boiling over high fire, simmer for 2 minutes in 15 minutes. Whether it's steamed buns or bean paste buns, nutrition is not two minutes, which is the key, so that steamed buns will not collapse.