The simple way to make sweet potato mung bean buns is nutritious and delicious!

Today's sweet potatoes are no longer eaten boiled; Mung beans do not boil porridge; Instead, they are combined and matched together to make bean buns in a simple way.

Compared with the bean paste filling we made when we made bean buns in the past, this method really saves a lot of time and effort: just soak the mung beans, steam them, and then mash them to make the filling.

The steps are as follows, share them together:

A home-cooked recipe for sweet potato mung bean buns

~Ingredients Required~

Sweet potatoes, mung beans, milk, sugar, yeast, baking soda

1. Peel the sweet potato, cut it into thin slices, put it in a pot, and steam it over water (about 15 minutes).

2. Wash the mung beans and soak them overnight in advance. Put the soaked mung beans in a steamer and steam them for 20 minutes.

Put the steamed mung beans in a pot, add sugar to your taste, and mash them while they are hot (don't pound them too much, some of them taste good grainy). In this way, the simple mung bean paste is ready.

3. Pour the steamed sweet potatoes into a basin and mash them into a puree.

When the sweet potatoes are warm, add a little sugar to promote fermentation, 3 grams of dry yeast, a little baking soda, 150 grams of milk, and stir well.

4. Add a small amount of flour in batches and form a dough with moderate softness and hardness. Close the lid and let rise to twice the size.

4. Take out the proofed dough and knead the dough on the cutting board to exhaust the dough, and then make a uniform size of dough and roll the skin.

Wrap in the mung bean paste, seal the mouth tightly, turn it over and tidy it up.

5. Put the wrapped bean buns into the pot, cover the lid, and let rise for 10 minutes.

After the pot is steamed, steam for 15 minutes, turn off the heat, simmer for another 3 minutes, and remove from the pot.

Delicious and nutritious sweet potato mung bean buns, easy to make, home-cooked delicious!