Double bean paste steamed buns
By VicentaLakin
Recipe Recommendations
- flour 350g
- Red mung bean milk (keep bean dregs)
- corn oil 10ml
- yeast powder 4g
Steps for Double bean paste steamed buns
1
Put the yeast powder into warm soy milk and fully dissolve it, mix it with flour and corn oil and stir well.
2
Knead into a smooth dough.
3
Cover with plastic wrap and ferment until twice the size. (This time I was a little too much. I added a proper amount of flour and kneaded it in. I only needed another 10 minutes.)
4
Remove the dough, knead it out, knead it into strips, and divide it into dough of the same size.
5
Knead the dough into round shapes, cover it with gauze and soak it again.
6
The current room temperature takes 20 to 30 minutes. The boiled flour agent has obviously become lighter.
7
Put appropriate amount of water in the pan, place the steamed buns on the steaming drawer, and steam for about 20 minutes over high heat.
8
Turn off the heat, open the lid and take it out after 3 to 4 minutes.
9
You can see dots of bean dregs on the surface of steamed buns, which is very nutritious.