Red bean steamed buns

Speaking of red beans, they are a very good grain for women to replenish qi and blood. In daily life, although red beans take a long time to cook, there are many delicious foods that can be made from them. In addition to making porridge, red beans can also be used to make many delicious pastries, such as red bean cakes. So, do you know how to make red bean steamed buns? In fact, the making method of red bean steamed buns is also very simple. Look, it only takes a few simple steps.

Red bean buns are a delicacy made from red beans, self-raising flour and other ingredients.

practice

1. Wash the red beans and soak them in warm water for more than half an hour, with the ratio of water to beans being 1:1. After soaking, add appropriate amount of rock sugar and press it in the electric pressure cooker.

2. Stir the pressed bean paste evenly and set aside after it cools down.

3. Heat the milk to about 30-40 degrees and knead the dough. If the room temperature is not hot enough, you can place the basin with the kneaded dough in a basin of hot water above 80 degrees to let it rise, which will take about 30 minutes to 1 hour. Divide the dough into small portions. If you like larger portions, divide it into eight portions. If you like smaller portions, divide it into more portions. Then flatten a small round of dough and roll it out with a rolling pin. Don't make it too thin, about 3-5 times thicker than the dumpling wrapper.

4. Pour the cooled bean paste on the rolled dough, lift one edge and fold it in a wave shape until all the edges are pinched together. At this time, be careful not to leave any holes in the dough, and don't pay special attention to the shape.

5. Turn the wrapped bean bun over, pinch and fold it so that the seam faces down and place it on the chopping board. Hold the bean bun with both hands and turn and squeeze it evenly on the chopping board until it becomes round.

6. Wash the steamer cloth and place it on the grate. Add water to the steamer and heat it, then turn off the heat. Put the wrapped bean buns in, leaving even space around each bean bun to prevent them from sticking. Cover the pot and simmer for 15-20 minutes for secondary proofing.

7. After proofing, steam over high heat for 8-10 minutes (the time depends on the size of the tofu). After turning off the heat, quickly take out the tofu and place it on a plate that is not easy to stick and has no water.