How to Make Red Bean Paste Steamed Buns

Shaoxing red bean paste fillingDumplings are very delicious and simple home dishes, but how to make this dish taste good, the process and steps are crucial. Below Cooking Network editor will introduce the making steps of Shaoxing red bean paste dumplings for you

Shaoxing Red Bean Paste Dumplings milling materials introduction

ordinary wheat flour (300 grams)(2 grams) yeast (150 grams warm water)

Shaoxing red bean paste dumplings making steps:

1. finished product image

2. take a clean large bowl, put the wheat flour in it and place sugar on top of the flour

3. dissolve the yeast with warm water (water temperature around 30 degrees Celsius, not too hot to touch)

4. stir the yeast until fully dissolved with a chopstick

haha, the little hedgehog is hiding behind

6. knead into a smooth dough (kneading techniques: the dough should be smooth, the bowl clean, and your hands clean)

7. cover with cling film and let it rise in an environment around 20 degrees Celsius; I left it out in the sun, and it doubled in size after about an hour

8. shape the red beans into roughly equal-sized round balls (about 20 grams each)

9. when the dough has risen to twice its original size, poke a hole in the center with your finger; if it does not spring back, it is ready

10. clean the work surface and dust with flour, then place the dough on the board and knead until smooth and aired out (you can repeat this process several times to ensure smoothness)

11. finally shape into a round long strip

12. cut it into uniform portions

13. flatten each portion with your hand

14. take one portion, roll it out with a rolling pin into a thick center and thin edge dough, place the red bean paste in the middle

15. pinch up like making a dumpling

16. place the seam side down to form an uncooked dumpling

17. with one less red bean paste, I made a little hedgehog

18. let all the uncooked dumplings rest for 20 minutes on the table

19. in a pot, place steaming racks and arrange the dumplings inside steaming pan

, cover with the lid and let them rest for another 10 minutes

20. bring to a boil over high heat for 12 minutes; start timing when steam starts rising, then turn off the fire and wait three minutes before opening the lid

21. cut open to see if the filling is sufficient