How to make a bean paste bun, how to make a bean paste bun

Ingredients: red beans, rock sugar, white sugar, meat sauce (lard).

Method: 1. Wash the red beans and soak them overnight;

2. Put the red beans into the stew pot, put the water over half a finger of the red beans and add rock sugar, after the heat is boiled, change the heat to boil the red beans;

3. Take out the boiled red beans, put them in a sieve in batches, and squeeze out the sand with a spoon (before, my grandmother wrapped it in a piece of sand cloth and squeezed it again, but I was stunned and didn't find a clean sand cloth);

4. Okay, the first step is completed;

5. Put the bean paste into the wok, simmer, and stir with a spoon constantly to remove most of the water;

6. When the bean paste filling has begun to dry and the moisture on the surface is gone, add sugar;

7. Continue to stir continuously until the sugar is completely melted, and then add the meat oil in batches. Mixed;

8. Okay, the taste is delicate, the fragrance is pure, and the bean paste with moderate sweetness is completed, put it in the refrigerator, refrigerate it, and then take it out to the bag when it is not easy to be embarrassed to leak the filling.

Key points: 1. The process in step 5 is very long, but don't start a fire because of this!

2. I won't talk about the amount of sugar added in step 6, according to personal taste, but I recommend not too much, it will cover the fragrance of the bean paste itself!

3. There is also the ratio of meat oil to bean paste is about 1:50. I strongly recommend that if you want to make bean paste buns, you must make homemade bean paste filling, which will taste much better than the ready-made ones in the supermarket, you can make more at a time, and you can make bread if you can't use the buns, by the way, you can also make moon cakes recently.

Dough, wrapping and steaming:

Ingredients: 140 grams of standard flour, 140 grams of whole wheat flour, 155 grams of 30 degrees warm water, 4 grams of dry yeast.

Method: 1. Put the yeast in warm water and mix well;

2. Slowly pour the yeast water into the flour, stirring with chopsticks while pouring until the water is poured and the dough is in the shape of a big snowflake;

3. Knead the dough into a dough, cover it with a damp cloth, put it in the middle layer of the oven, put a plate of water on the lower layer, and adjust the oven to 30 degrees;

4. In about 30 minutes, the dough will be twice as big, and it will not be ** when pressed with your fingers;

5. Lower dose, about 35 grams apiece;

6. Roll out the agent into a round skin with a thick middle and a thin circumference, take out the bean paste from the refrigerator, divide it into about 35 grams, slightly knead it into a ball, and put it into the dough;

7. Pleating and forming;

8. Rub a thin layer of oil on the steaming drawer, put in the bun blank, cover the pot, and let the last 15 minutes proofing;

9. Seal the pot, put it on the heat, and after boiling over high heat (I like the pot under cold water, in the process from cold to hot, the noodles are proofed again), change to medium water, and steam for 10 minutes. Turn off the heat, let it hold for another 2 minutes, and then slowly remove the lid.

Hands don't touch, fruit-free preserved bean paste buns are sweet and fluffy!

Steps: 1. Add yeast to water to dissolve;

2. Add 200g of flour, sugar, baking powder, live into a ball, no need to knead until smooth, live into a ball, cover the plastic wrap and ferment 2-3 times larger in a warm place;

3. Add 50g of flour to the fermented dough, cover the plastic wrap and relax for 10 minutes after kneading into a dough, continue to knead and relax again until the surface of the dough is smooth, and then cover the plastic wrap and relax for 20 minutes;

4. Divide the relaxed dough into 9 dough agents;

5. Roll out the dough into a dough about half a centimeter thick, and put red bean paste in the middle;

6. Wrap it like a bun, pinch it tightly at the end and flush it down to make it round;

7. Spread a layer of wrung out damp cloth on the cage drawer, and the wrapped buns are discharged into the cage drawer, and there needs to be an interval between each bun, and the pot lid should be covered and fermented to 1 times the original size;

8. Steam the pot over high heat and turn to medium heat and steam for 10 minutes, turn off the heat and simmer for 2 minutes before opening the lid.

Adzuki beans are also known as red adzuki beans. It is an edible red bean food that resembles soybeans. Do not mix with red beans.

Red adzuki beans contain protein, vitamin B1, vitamin B2, niacin, calcium, iron and other nutrients, which have the effect of reducing cellulite. Flour is rich in carbohydrates, fiber and vitamin E. Eating whole-grain foods is the new trend of health and safety.

Suitable for 18+ baby pants sensitive panda round mountain bean paste orange pure medium bag.

The bean paste is lifted and the sedan bag is bright.

Hands don't touch, the source is empty, there is no hail, Zheng Guo, the bean is good, the sandbag is sweet and fluffy!

Ingredients: 200g flour, 100g water, red beans, yeast 2g, oatmeal 15g, brown sugar.

The preparation of bean paste buns (homemade bean paste filling).

1. Soak the red beans one day in advance.

2. Put it in the pressure cooker, the water level is about 1cm below the red beans, cover and cook until the steam sounds, then cook for 5 minutes, turn off the low heat and cook for 10 minutes, and simmer for 20 minutes without sound.

3. Open the lid and add 3 tablespoons of brown sugar and stir well.

4. Stir to the level of bean paste you want.

5. After cooling, put it in a fresh-keeping bag.

6. Add a little warm water to the yeast and let it stand for 5 minutes, then add water to the dough, then add water, and slowly add the sides and dough.

7. Knead until the dough is glossy.

8. Add the oatmeal and continue to knead.

9. Knead until evenly and let rise for 1 hour.

10. Divide into several agents.

11. Divide the bean paste into several small balls.

12. Roll out the dough and be thick in the middle and thin in the periphery.

13. Wrap in bean paste and brown sugar.

14. After wrapping, let go and wake for 15 minutes.

15. Steam in a pot on cold water for 13 minutes and simmer for 5 minutes.

16. Baked.

Ingredients: 250 grams of flour, appropriate amount of red bean paste.

Excipients: 3 grams of yeast, 5 grams of caster sugar, 135 grams of water.

Steps: 1. Yeast, caster sugar, water, mix. Add the flour and stir until flocculent.

2. Knead into a dough and ferment.

3. The dough is twice as large, and the dough is vented and divided.

4. Wrap bean paste buns.

5. Close the mouth and pinch tightly.

6. Put it into the steamer with the mouth facing down and let it rise for 15 minutes.

7. After the water boils, steam for 15 minutes on medium heat, simmer for 5 minutes and then uncover.

8. Done.

1. Soak the red beans in water for 12 hours, and then wash them several times with water until the water becomes clear;

2. Add water to the pressure cooker and cook for 30-40 minutes until soft;

3. Add butter to the wok and melt, pour the red bean paste into the wok, add sugar and stir-fry over high heat;

4. The mung bean paste gradually thickens, turn to medium-low heat and stir-fry until it thickens into a ball;

6. Add yeast to warm water to dissolve, add it to flour in stages, knead it into a smoother dough, and cover it with plastic wrap to ferment 2-3 times larger in a warm place;

7. Take a small piece of fermented dough, add an appropriate amount of cocoa powder, and knead it into cocoa dough (for the eyes and ears of panda bean paste buns).

8. Divide the dough into a uniform dough;

9. Roll out the dough into a dough about half a centimeter thick, and put red bean paste in the middle;

10. Wrap it like a bun, pinch it tightly at the end and flush it down, and make it round;

11. Take the cocoa dough and make the panda's ears, eyes and nose respectively, press out the eyes with a small piping mouth, dip the brush in water, and stick the ears, eyes and nose on the wrapped bean paste bun;

12. The wrapped buns are discharged into the cage drawer, and there needs to be an interval between each bun, and the lid of the pot should be covered and fermented to 1 times the original size;

13. Steam over high heat to medium heat for 15 minutes, turn off the heat and simmer for 5 minutes before opening the lid.

Panda bean paste bun for 18+ babies.