Bean buns

By VicentaLakin

Bean buns
The domestic eaters are keen to bake, and the foreign Chinese are committed to the Chinese — because they cannot buy it, they have to do it themselves. I'm impressed. The buns and bean buns are the worst. I've missed a lot. Many friends have experienced this situation: the face is fermented well, but the evaporated bean buns or buns, their surfaces are not flat, and individual places are like dead faces. In my personal view, to be full, bean bags require three key steps to be noted and looked down。

Recipe Recommendations

  • Rich and strong fans 400 grams
  • red bean paste appropriate amount
  • yeast 3.5 grams
  • dry flour 40 grams左右

Steps for Bean buns

  • Make Bean buns step 0
    1
    Flour's alive, two or three hours in the summer
  • Make Bean buns step 1
    2
    Red beans and sugar are made early. I'm frozen in the fridge
  • Make Bean buns step 2
    3
    When the flour is ready, it's covered with dry flour for about 15 minutes; it's about 40 grams — This is one of the key steps
  • Make Bean buns step 3
    4
    Noodle cutter
  • Make Bean buns step 4
    5
    A few folds after the flat, otherwise the surface is not so smooth as to affect the subsequent wake-up effect
  • Make Bean buns step 5
    6
    When the skin is ready, cover the lid
  • Make Bean buns step 6
    7
    Bean buns are like buns, but not like buns. Big pie
  • Make Bean buns step 7
    8
    Put it on the back and turn around
  • Make Bean buns step 8
    9
    Squeeze and close
  • Make Bean buns step 9
    10
    It's completely wrapped. It'll grow round
  • Make Bean buns step 10
    11
    Put it upside down on the board
  • Make Bean buns step 11
    12
    Steam pots with water, cloths in the closet, bean bags
  • Make Bean buns step 12
    13
    It's about 20 minutes up until it's 1.5 times larger. It's a key step three
  • Make Bean buns step 13
    14
    It's evaporated in the middle fire for 20 minutes
  • Make Bean buns step 14
    15
    Take out the dryer
  • Make Bean buns step 15
    16
    Bye. Tastes good
  • Make Bean buns step 16
    17
    That morning's breakfast (Sunday) with a northeast sauerkraut: garlic and cheese. Land Beans

    • Bean buns Make Tips

    Repeat the three key steps for making plump steamed bean buns: 1. Kneading: After the dough has risen, place it on a board to knead, adding dry flour while kneading for about 15 minutes or so; I kneaded in about 40 grams of flour this time. 2. Kneading and resting the wrappers: After cutting the dough into small portions and flattening them, fold and knead them a few times; cover the rolled-out wrappers and let them rest for a few minutes before wrapping. 3. Proofing after wrapping: All the wrapped buns need to proof in the steamer for about 20 minutes until they expand to 1.5 times their original size. In summer, placing them in the steamer with cold water is sufficient; if you need to speed up the proofing, you can heat the cold water on the lowest heat for about 5 minutes, which works well in winter.

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