Cooking Steps

1. 

   Step1:Weigh the flour well. Take 50g or so of warm water and put in a few grams of white sugar to stir and put yeast evenly. Let it hair for a minute or two as if it has bubbles. Pour it into the flour. Add water slowly. Use chopsticks to add water while stirring and bonding. At first, it feels a little dry. Let the flour absorb water slowly. You can knead it for a whil

2. 

   Step2:After kneading, drop one or two drops of white vinegar. In this way, it can also accelerate fermentation. Then continue to knead into a ball and seal it with plastic wrap. Put a little water in the pot and fire for 3 seconds. A little temperature is enough. Then put it on the steaming rack for fermentation. Cover it and take it out for about an hour and knead it for a while to knead the air and continue to seal the mouth for fermentation.

3. 

   Step3:Let's make red bean paste during the fermentation. Red beans should be washed and cooked. It's better to put some tangerine peel.

4. 

   Step4:Press into mud. Pour in sugar and stir well. Stir over medium heat and stir well. Set asid

5. 

   Step5:The fermented dough is divided into several half fist sized balls. Use a rolling pin to roll thin and make skin and put a spoonful of red bean sand. Close the bottom

6. 

   Step6:The wrapped bun is not in a hurry to steam. Wake up for about ten minutes first. It's OK to put it in a hurry for five minutes

7. 

   Step7:Steam in cold water for 15-20 minutes. Don't open the lid immediately after turning off the heat. Keep it stuffy for at least two or three minutes

8. 

   Step8:In this way, the steamed buns and buns will not collapse or evaporate quickly