Butter red bean buns
By MaciCassin
With a little thought, ordinary red bean buns will become delicious food that everyone loves. The home-made red bean stuffing is delicious but a bit troublesome, but it is enough to earn the satisfaction and appreciation of my family.
- sweetening
- steamed
- an hour
- ordinary
Steps for Butter red bean buns
1
Wash the red beans clean.
2
Add 3 times water and soak for 2 hours.
3
Bring the soaked red beans to a boil over high heat and cook at 160℃ for 30 minutes; turn off the heat and simmer for 20 minutes, and cook at 160℃ for another 15 to 20 minutes until the beans are crisp.4
Filter out the water with a sieve and control to dry for later use.
5
The yeast is proofed with 50ml of warm water for 5 minutes, add sugar to the flour, and stir well.
6
Pour in the awakened yeast water, slowly add the rest of the water according to the dryness and dryness of the dough, knead until "three lights", cover (plastic wrap or wet cloth) and ferment for about 1 hour.
7
Melt the butter with a small fire.
8
Turn to medium heat, add red beans and mix well, break the sugar slices into small pieces and place them in the pan.
9
Use a spatula to stir fry while crushing the red beans until they are in the shape of bean paste and the water has basically evaporated. Remove and set aside.
10
Remove the fermented dough, vent, and cut into small doses.
11
Round the small dose, roll it out flat, and wrap in the appropriate amount of red bean filling.
12
After adding water to the pot and boiling, add the buns to steam over high heat for 10 minutes, then turn off the heat and simmer for 5 minutes. The delicious buttered red bean buns can be served.
13
The red bean filling is moderately sweet. Since it is cooked with whole red beans, it is soft and chewy. It also has a light butter aroma and soft steamed buns. The family likes it very much.