How to make mung bean paste buns

Many new wives are very troubled by their cooking skills. Mung bean paste buns are a dish suitable for novices to learn. It doesn’t require a very complicated method, just a simple stir-fry will do. This dish tastes good whether you eat it with dry rice or porridge. A bowl of soup after the meal will make it taste even better.

1. Soak the yeast in warm water and stir well.

2. Pour it into the flour little by little and stir it into a cotton-like state with chopsticks.

3. Knead the dough and let it rise in a warm place for an hour.

4. Soak the mung beans the night before.

5. Pour the mung beans into the pot, add water and cook for 30 minutes. It is ready when it is cooked like this. Let it cool down (note to use medium or low heat after the water boils. Always pay attention to the water in the pot and do not let the pot dry. If the water is almost gone and the mung beans are not yet rotten, add some more water to cook).

6. After the mung beans have cooled, pour them into a blender and crush them into the shape shown in the picture below. It doesn’t matter if there is some moisture.

7. Pour the beaten mung beans into a wok, add in sugar and stir-fry until the sugar melts and the excess water is absorbed.

8. This is the finished mung bean paste.

9. Wait until the dough has doubled in size and does not shrink when you press it with your hand.

10. Knead the fermented dough for a while to release the air, then roll it into long strips and divide it into several small doughs.

11. Use a rolling pin to roll the dough into skin.

12. Put in the red bean paste filling and wrap it up.

13. This is wrapped.

14. After wrapping everything, put them in the steamer (brush a layer of oil in the steamer in advance), boil water in a pot, put the steamer in the pot and steam for 20 minutes, turn off the heat, and then simmer for another 5 minutes.

15. Finished product picture.

Only by eating well can we live a happier life. Mung bean paste buns are simple to make and can greatly satisfy our tongue.