The northern specialty pasta red bean bun is noisy and soft, and the bean filling is sweet, which is the most suitable for making breakfast for children

To make bean buns, let's talk about the bean paste filling first. A lot of times we buy fillings, and the fillings we buy are too sweet. It's better to make your own and healthier.

There are two commonly used methods of red bean paste, one is red bean paste, the stewed red beans are beaten into puree with a food processor, and sugar and cooking oil are added when stir-fried, which has a delicate and oily taste, and is often used in the production of pastries. The other is red bean paste with particles, stewed red beans are directly fried with sugar, no oil is put when stir-frying, the taste is sweet and the taste of the red beans themselves is more fragrant, this kind of red bean paste is often used in the production of home-cooked pasta in the north. Today, this red bean paste is more suitable for home-cooked pasta, it is my favorite with particles, less oil, and healthier.

——Homemade bean and red bean buns——

【Ingredients】

Cheek; 500 grams of flour, 3 grams of yeast powder, 10 grams of sugar, 260 grams of warm water

Bean paste filling: 500 grams of red beans, 150 grams of brown sugar

【Directions】

Step 1: Mix the flour, yeast, sugar, mix and stir, add warm water one by one and stir it into a flocculent. (warm water at 260-270 g)

Step 2: Knead the dough into a hard dough and cover it with plastic wrap to rise.

Step 3: When proofing the dough, we will make red bean paste; Wash the red beans and put them in a pressure cooker, add four times the water, improve the lid and choose the bean hoof tendon keys. (Use a pressure cooker to make red bean paste, red beans do not need to be soaked in advance, wash them and use them directly)

Step 4: After the program, the red beans are very soft, and there is no excess water, so the red beans are easy to fry dry.

Step 5, put the stewed red beans into the wok, fry part of the water vapor first, add brown sugar, the amount of sugar according to your liking, you can increase or decrease according to the amount of recipes.

Step 6: Stir-fry over low heat until the brown sugar is completely integrated, and the red bean paste can be taken out and cooled when it is relatively dry.

Step 7: The finished red bean paste can be kneaded into balls or pressed into various shapes with molds. For direct consumption or pasta wrapping bean paste buns for pastries, you can make more at a time, put them in a bag, seal them and freeze them in the refrigerator, and it is very convenient to take them out when you use them.

Step 8: Make the red bean paste, the dough is also fermented, poke it with your fingers dipped in some flour, and the dough does not shrink.

Step 9, the fermented dough is placed on the cutting board, knead it again, at this time, we will knead it more with strength, and the smoother the dough will be, the smoother the steamed bean bun skin will be.

Step 10: Divide the kneaded dough into equal sizes.

Step 11: Take a portion of the dough, roll it out into four thinning dough with a slightly thicker middle, and put a portion of bean paste filling.

Step 12: Tighten the mouth, seal downward, and then arrange it into a steamed bun type.

Step 13: After wrapping the filling, put it into the steamer and let it rise again for 20 minutes.

Step 14, the second proofing for about 20 minutes, the bean bag is significantly increased and the feel is light, turn on the fire, steam for about 15 minutes after steaming, and turn off the heat. Don't rush to remove the lid, just simmer for five minutes.

It's out of the pot! The skin is noisy and soft, and the red bean paste is sweet. It's still home-made red bean paste that's delicious~~