Bean paste buns, a very traditional pasta meal, have been made several times before, but none of them were successful. The main reason is that the dough is not good, and it is flat as soon as it is out of the steamer, which looks very ugly.
Recently, my son has fallen in love with making soy milk, and yesterday he made two bean honey paste (red beans, mung beans and honey). The soy milk is ready, leaving the red mung bean paste mixed with red mung beans. The bean paste has been cooked and is very delicate. Add some sugar to make bean paste buns.
This time, I learned the lessons from the past and carefully processed the dough. Haha, it's full of color, aroma, and flavor. Success! (The filling is just a little small)
bean buns
By AlexaDibbert
Recipe Recommendations
- medium-gluten flour appropriate amount
- butter a small piece
- dry yeast 1 teaspoon
- baking powder 1 teaspoon
- warm water appropriate amount
- soft white sugar appropriate amount
Steps for bean buns
1
Cool the cooked bean paste, add appropriate amount of soft white sugar, mix well, and knead into evenly sized filling balls.2
Pour the flour into a bowl, cut the butter into small pieces, mix with the flour, and rub it with your hands.3
Pour in dry yeast and baking powder.4
Pour in appropriate amount of warm water and knead the dough into a smooth dough.5
Cover with plastic wrap and place in a warm place to ferment until twice in size.6
Remove the fermented dough, expel air, knead it evenly, and divide it into evenly sized dough.7
Roll the dough into a cake shape, wrap the filling, close and pinch it tightly, and shape it.8
Put in a steamer, boil water, steam for 10 minutes, turn off the heat and simmer for 5 minutes.bean buns Make Tips
1. The dough can also be flattened by hand into a cake shape, making it softer after steaming.
2. If using unsalted butter, add a little salt when kneading the dough.