bean buns

1

Select full-grained red beans, determine the number of red beans according to the amount of production, usually 250--500g, add water, and simmer over low heat until the red beans crack in the middle.

2

Drain the boiled red beans, put them into utensils, add brown sugar according to personal preference. When I cooked them, I also added a little orange peel to enhance the flavor.

3

Use a spoon or other object to squeeze the red beans into a paste.

4

Spread 1000g of dough, add 1 teaspoon of edible alkali, and knead evenly repeatedly.

5

Divide the kneaded dough into equal parts, knead the dough evenly and roll it into a dough cake with a thick middle and thin edges.

6

Put appropriate amount of red bean paste into the cake, squeeze out the folds, and close the mouth.

7

Brush oil on the steamer drawer, put in the steamed buns, steam over high heat for 15 minutes, and then steam over low heat for 10-15 minutes.

8

The same method can also steam various vegetable buns and meat buns, as long as it is the filling you like, it will do. This is a steamed bun stuffed with tofu, carrot and leek.

1. Add a small amount of water to stew the red beans, but never cook them (it is difficult to cook them thoroughly). 2. The water from braising red beans is a good source for replenishing blood. Don't throw it away. It can be used to make porridge. 3. When rolling the dough cake, it should be thick in the middle and thin in the periphery. The steamed buns made in this way have thin skin and will not "expose the stuffing". 4. When the steamed buns are put into the steamer, the steamer must be brushed with oil to prevent them from sticking to the pan and affecting the appearance of the steamed buns. 5. Friends who especially like sweetness can add a little salt to the bean paste. "If you want to be sweet, add some salt."