The soft bean buns that women love to eat, nutritious and delicious, a mouthful full of fragrant, I ate 3 in a row

Today's sharing is a soft bean bun that women love to eat, with red beans as the filling, without any additives, and then share the detailed production steps of the red bean bun, which will be delicious if you do it.                                                         

Soft bean buns

Main ingredients: red beans, flour, yeast

Detailed production steps

1. Red beans must be soaked before being boiled in a pot, otherwise it will be difficult to cook. It is recommended to soak overnight, it will easily cook until cooked.

2. After soaking, cook the red beans on high heat until fully cooked, about 30 minutes.

3. Add white sugar or rock sugar during the period, and don't put the sugar too early. Because the sugar is put early, the red beans are not easy to ripen. When the red beans are cooked until they are ripe, add the sugar, cook until the sugar and the red beans are completely integrated, and turn off the heat.

4. Cooked and rotten red beans, I like to crush them with a spoon a few times while they are hot, and carry red bean granules and red bean buns to eat more fragrant. If you don't like it, you can wait for the red beans to cool and beat them into red bean puree with a food processor.

5. Knead the dough in the morning and let it rise slowly. Melt the yeast in warm water, pour it into the flour, stir it with chopsticks to form a dough, and then knead it into a dough. Seal with plastic wrap and let rise until twice the size.

6. After the dough has risen, take out the dough and gently vent it, and divide it into multiple dough pieces of equal size. Take one of the dough ingredients, roll it out into a dough, put in the red bean paste, and seal it.

7. Gently arrange the side of the seal side down with both hands to make the shape of the red bean bun fuller. The wrapped red bean buns are placed in the steamer, covered with a lid, and fermented for a second time. The re-fermented red bean buns are softer than bread.

8. When the red bean bun embryo is larger than the original volume, you can turn on the fire and steam it for 15 minutes. After turning off the heat, do not open the lid immediately, it is easy to collapse and retract. After five minutes, remove again.

The soft bean buns that women love to eat, nutritious and delicious, a mouthful full of fragrant, I ate 3 in a row!

Tips:

Remember that the sugar should be put last, and the red beans should be boiled until they rot with a slight pinch of your fingers. No matter what steamed buns are, after secondary fermentation, they will taste softer. After turning off the heat, wait 5 minutes before taking it out to prevent collapse and retraction.