How to make high calcium honey bean buns

Nowadays, more and more restaurants are doing group buying, but the quality is getting worse and worse. You may spend a lot of money but not be able to eat delicious food, which is really hateful. So at this time, it is necessary for you to master some delicious cooking methods yourself. Below, the editor will introduce to you the method of making high-calcium honey bean buns.

1.1 Prepare the filling.

2.2 Prepare dough ingredients.

3.1 Mix all the dough ingredients except the alkali flour and knead them into dough (generally, steamed buns with alkali flour should be kneaded into a slightly harder dough). Let it rise in a warm and humid place until it is twice as large. I usually let the dough rise on the first day and steam it on the second day.

4.2 Spare flour.

5.1 Divide the kneaded dough into small pieces of equal size.

6.2 The fermented dough will have a sour taste. Add enough alkali to balance the sour taste and knead it thoroughly.

7. Flatten the small dough and roll it into a slightly thicker pancake in the middle. Mine was a bit thin.

8. Wrap the candied beans like dumplings, and place the wrapped bean buns upside down on the panel.

9. Wrap the fennel filling into buns. Place in a warm place to wake up for a while.

10. Put the pot into cold water and steam it on medium heat for 15 minutes after the water boils. Do not remove from the pot immediately after steaming. Let it simmer for 3 minutes before removing from the pot.

11. It’s hot, come and try it.

Maybe you have eaten high-calcium honey bean buns before, but after reading the introduction above, you finally know how it is made. Is there any reason for you to make it yourself?