Ingredients?

An appropriate amount of flour

An appropriate amount of water

An appropriate amount of dry yeast

Mung bean filling

An appropriate amount of mung beans

An appropriate amount of water

An appropriate amount of sugar

How to make mung bean buns?

Soak mung beans for 24 hours. It's about 1.5 pounds and can be steamed twice as much. Look at the volume. It must be soaked, otherwise it will not be cooked well

When cooking mung beans, add the same amount of water as cooking rice, covering the back of your hand. After cooking, add sugar that suits your taste, and use a spoon to mix and mash the mung beans. Let cool and set aside.

Mix flour, dry yeast, and water into a smooth dough. Add the amount of water little by little so that it doesn’t stick to your hands. I won’t give you the specific amount. I’ve seen it given in many recipes, but it really doesn’t work. Understand, because Chinese pastries never need to be measured with a scale, and determining these quantities is rigid. . .

Fermentation at room temperature does not need to be like making bread. It must be fermented to 2 times in size, fermented to 1 to 1.5 times, and the dough should be peeled off with your hands. It is basically enough to have a honeycomb-like structure. Knead well, divide into equal portions, and roll into balls again.

Roll it into a round cake, just like rolling out a bun wrapper.

Put on the mung bean filling. You don’t need to weigh the grams of the mung bean filling. Make it into a ball and put it in a basin. Just use a spoon to scoop it out like steamed bun filling.

Wrap it like a bun, seal it with the seam facing down, wrap the dough with your palms, and knead it into a round shape.

Leave it to ferment for ten to fifteen minutes, steam it in a pot with cold water, and boil it for ten minutes.