The practice of steaming bean buns is a homely practice, and what beans are used for steaming bean b

Ingredient breakdown. Ingredients.

Cake flour to taste.

Black beans to taste. Water to taste.

Accessories. Sugar to taste.

A pinch of cooking oil.

Original taste. Steaming process.

One hour is time-consuming.

Normal difficulty. Steps to make steamed bean buns.

After washing the black beans and adding water to soak, add an appropriate amount of water and put them in a pressure cooker and press them for 25 minutes.

Add a little cooking oil to the pan.

Put the black beans from the pressure cooker into the wok and mix (anti-paste) while pureing the beans with a large spoon.

Slowly boil over low heat to remove the water, add an appropriate amount of brown sugar and stir well.

Continue to stir until the beans are pressed into a puree, and they can be formed into a ball after cooling.

Cool the bean paste into a uniform bean paste filling.

Add an appropriate amount of yeast, 1 tablespoon of sugar, an appropriate amount of warm water and a dough with moderate firmness to the high-gluten flour.

Knead the dough until smooth, cover and move to a warm place to rise.

Rise until the dough doubles in size.

Remove the dough from the basin and place it on top of the dough counter.

Knead the dough until even.

Roll into evenly thick strips.

Scoop out an even mixture.

Place the bean paste in the middle of the dough with the mouth facing down.

After placing the second time in the cage drawer, steam the pot water in cold water for 12 to 15 minutes, and open the lid after 5 minutes.

The steamed bean paste bun is as white as jade, soft and chewy, and is a very delicious noodle dish (almost every 3 to 5 days).

Ingredients: flour, red beans, brown sugar, white sugar, baking powder, 30-40 degree water.

All of the above are based on experience and have not been weighed.

Preparation: Soak the red beans in warm water for 12 hours, then pour out the water and steam them in a container for 40 minutes. Take out the red beans, pour them into a wok, add water to cover the red beans, turn on high heat and cook until the water surface and red beans are usually consumed, add brown sugar (the amount depends on personal taste), then turn off the low heat and use a spoon to stir and crush until the water evaporates and the red beans are sticky, let them cool and set aside.

Note: Stir constantly when crushing the beans, don't stick to the pan!

The second method: soak the red beans in warm water for 12 hours, put them in a pot and add water to boil until the red beans are cracked, the water is level with the red beans, add brown sugar, turn off the low heat, crush with a spoon until the beans are sticky and the water evaporates, let them cool and set aside.

Also be careful not to stick to the pot!

Pour the flour into a washed basin.

Make a nest in the middle of the flour and put the baking powder into the nest.

Use chopsticks to mix the flour and baking powder.

Slowly add warm water and stir until it becomes a flocculent shape, then mix into a dough.

Close the lid and let rise to twice the size.

Served dough.

After it was finished, I remembered that I forgot to put sugar, so I put a little alkaline noodles, kneaded them into a ball, and woke up until the noodles bulged. Put the noodles on the cutting board, rub them, and cut them to see how the honeycomb is doing.

Not bad! The next step continues.

Then roll into long strips.

I knead the dough which is basically the same size (depending on personal preference).

Sprinkle the dough with flour and flatten each one.

Roll out the dough with a rolling pin (thin around the perimeter and thick in the middle).

Wake for 15 minutes.

Brush the cage drawer with oil and stack the bun blanks into the cage drawer. Add cold water to the steamer and put the cage drawer up, cover the pot, turn on the high heat to steam, wait until the pot is steaming, time, steam for 15-20 minutes, turn off the heat. Wait for 5 minutes to come out of the pot, and a pot of bean buns will be steamed.

Steamed bean buns with red beans. Stir the flour well with an appropriate amount of yeast and water, let it sit overnight, and wait for it to rise. Soak the cowpeas in an appropriate amount of water overnight.

After the dough has risen, knead it into a dough and set aside. Add an appropriate amount of water to the soaked cowpeas and put them in a pot and cook for 20 minutes. Add the pitted dates and continue to cook for 10 minutes.

Note: If the water is low, you need to continue to add water. After the cowpeas and dates are cooked, turn off the heat. Add an appropriate amount of brown sugar, and use a rolling pin to mash the cowpea, red dates, and brown sugar.

1. Red beans for steamed bean buns. Stir the flour well with an appropriate amount of yeast and water, let it sit overnight, and wait for it to rise. Soak the cowpeas in an appropriate amount of water overnight.

2. After the dough is fermented, knead it into a dough for later use.

3. Add an appropriate amount of water to the soaked cowpeas and cook them in a pot for 20 minutes.

4. Add the pitted jujube and continue to cook for 10 minutes. Note: If the water is low, you need to continue to add water.

5. After the cowpea and red dates are cooked, turn off the heat. Add an appropriate amount of brown sugar, and use a rolling pin to mash the cowpea, red dates, and brown sugar.

6. Continue to knead the dough for a few minutes, knead it into long strips, cut off a small section and continue to knead it a few times to form a small round dough.

7. Roll out the round dough into a cake shape and add the bean paste filling.

8. After wrapping along the edge, turn it upside down.

9. Steam in the steamer for 30 minutes.

Ingredients: 500 grams of flour.

Excipients: 300 grams of red beans, 150 grams of brown sugar, 3 grams of yeast powder.

1. First mix the dough, mix the flour, yeast, sugar, stir, add warm water one by one and stir it into a flocculent shape, knead it into a hard dough, cover it with plastic wrap and let it rise to twice the size. (Warm water at 260-270 grams).

2. When the dough is proofed, we will make red bean paste; Wash the red beans and put them in a pressure cooker, add four times the water, and improve the lid to select the beans button. (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).

3. After the program, the red beans are very soft, and there is no extra water, so the red beans are easy to fry dry.

<>5. Stir-fry over low heat until the brown sugar is completely integrated, and when the red bean paste is relatively dry, you can take it out and let it cool.

6. Roll the red bean paste into a ball.

7. Put the fermented dough on the cutting board, knead it again, and <>

8. At this time, if you have the strength, we will knead more, and the smoother the kneading dough, the smoother the skin of the steamed bean bun.

9. Divide the kneaded dough into equal sizes.

10. Take a portion of the dough, roll it out into a thin dough on all sides and a slightly thicker in the middle, and put a portion of bean paste filling.

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

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

13. After about 20 minutes of second proofing, the bean bag is significantly increased and feels light, **, and the heat is turned off after steaming for about 15 minutes. Don't rush to remove the lid, just simmer for five minutes.

14. a finished product.

1. Ingredients: [dough]: 100g of flour, 60g of milk, 1 teaspoon of sugar, 1g of yeast. [Filling]: 1 cup (240ml) of red beans, 10g of lard, 40g of butter, 50g of sugar.

2. [Prepare filling]: Soak the red beans overnight in advance;

3. Add water until just over all the red beans. The electric pressure cooker is pressed for 30 minutes after steaming;

5. Puree while frying. If you want to make a delicate bean paste, you need to sift it, this is a milky version, if you add a small mint leaf when boiling red beans, the finished product will have a little mint flavor, very fresh;

6. Knead the dough material into a smooth dough. After the initial hair, it is divided into 4 agents, the exhaust is rounded, and one agent is rolled into a slightly thicker dough, and the red bean paste is wrapped in the middle;

7. Place the dough on the mouth of one hand and press the filling down with the other. Tighten the dough while pressing the filling, and wrap the filling in;

8. Pinch the final closing place tightly and place the closing mouth downward;

9. Use a clean comb to press out watermelon-like lines on the surface;

10. After pressing, cover gauze and let rise for 20 minutes;

11. Bring the water to a boil over high heat and steam for 15-18 minutes. Turn off the heat and simmer for 8 minutes.

1. Put the beans together, wash them and soak them in cold water overnight (7-12 hours).

2. Melt the yeast with warm water, then add the flour to the yeast water and start to mix the dough. The noodles need to be allowed to rise before starting to wrap the buns. It can also be fermented with noodles.

3. The next day, boil the beans in a pressure cooker, then put an appropriate amount of sugar in the pot, stir and press together, and make the beans into refume. So that the filling of the bean bun will be fine.

4. Once the dough is ready, you can start making the skin of the bean bun. Knead the dough again, and it is best to knead the dough and basin to the realm of face light and hand light.

5. You need to use a panel, a rolling pin, and a drawer (for buns). After kneading the dough, put down the stepson, roll out the skin, and start wrapping.

6. Then the process of completing the package is to oversteam. It takes about 15min to steam, because the beans are cooked, and you only need to steam the skin.