The delicious bun lies in the filling, adding sugar osmanthus flowers to be fragrant and sweet, and sharing tips for homemade bean paste buns
I like to eat bean paste buns very much, it is soft, fragrant and sweet, and I will share with you homemade bean paste buns below.
Wash the red beans in advance and soak them overnight, on the second day, pour the red beans into a casserole and boil over high heat, boil for an hour on low heat, and the red bean skin will be boiled when the flowers are broken. If there is a lot of red bean soup, you can pour some of it down to make a small lantern festival. (That's a later story)
Put the red beans out, put them in the wok, while frying, press at the same time, the water will slowly evaporate, and the bean paste puree will become thicker and thicker, put in a spoonful of white sugar and a spoonful of sugar osmanthus, continue to fry until you like the consistency, shovel a spoonful of bean paste puree, and it is better to not fall down the bean paste puree.
The secret to the delicious bean paste filling is to add sugar osmanthus, which is sweet and fragrant! Then put it out in a bowl and let it cool for later use.
Below and dough: 500 g flour, 250 g water, 5 g yeast, live dough to rise to twice the size. The temperature is high, and the dough will be ready in about 15 minutes.
Roll into long strips, divide into small pieces, about 40 grams each, press and roll out the round into the bean paste filling, and knead it into a bun shape.
Brush the steamer with a layer of oil, and arrange the buns neatly in the steamer, and the buns are directly and slightly spaced.
Cover and let the second ferment for 10 minutes. Steam the pot on cold water for 20 minutes, turn off the heat and remove the lid after 5 minutes, and the buns will not retract.
Take the buns out.