How long is the best time to steam red bean paste buns?

The nutritional value of red beans is very high, and proper consumption is extremely beneficial to the body. There are many ways to eat red beans in life, such as red bean paste buns, which are particularly popular. The operation method is also very simple. After preparing the ingredients, knead the dough first, then make the red bean paste filling, and then you can start wrapping after the dough is fermented. Put the wrapped buns in a pot and steam them for 20 minutes, then turn off the heat and simmer for 3 minutes before serving.

1. How long is the best time to steam red bean paste buns?

Generally speaking, it only takes about 20 minutes to steam. However, this cannot be generalized. It depends on the size of the bean paste buns.

2. How to make red bean paste buns

Ingredients: 200g flour, 100g water, 3g yeast, 1 teaspoon white sugar, appropriate amount of red bean paste

1. Add water, yeast and 1 teaspoon of sugar to the flour and knead into a smooth dough.

2. Cover with plastic wrap and place in a warm place to ferment until it is about twice the size

3. Take out and knead to expel the air, then divide into equal parts

4. Take out and knead to expel the air, then divide into equal parts

5. Roll all the small balls into round skins with thick middle and thin edges.

6. Wrap with red bean paste

7. Turn the seam downwards

8. Poke each one slightly to make it into a tall cylindrical shape.

9. After everything is done, brush a thin layer of oil on the steamer, put the dough on it, and let the sugar ferment for about 45 minutes.

10. When it is done, add cold water to the pot and steam it on medium heat for about 20 minutes.

3. Should we steam the sticky rice dumplings with cold or hot water?

I also made some sticky rice dumplings by myself, but after making them, I didn’t know whether it was better to steam them with hot water or cold water.

Expert answer: Regarding the question of whether to use hot water or cold water to steam tofu, I personally recommend using hot water to steam tofu.

The main ingredients of sticky rice dumplings are large yellow rice flour, small yellow rice flour, sticky sorghum flour, and glutinous rice flour. The main beans include climbing beans, kidney beans, peas, and carob beans. Perilla frutescens leaves are a good thing. There is nothing better than using them to make the base of tofu. People with ulterior motives always cut the perilla seeds on August 15th, stick them at the base of the wall, and then cut off the perilla leaves one by one with scissors. While cutting, I would bring the perilla leaves close to my nose from time to time and take deep breaths, letting the refreshing and crispy fragrance enter my heart and spleen first. Then smooth the cut piles of perilla leaves, string them together with a string, and hang them under the eaves. After they are dried, they can be used to steam tofu.