Hello everyone I am Sister Sa
Today we will make red bean paste bun
Red bean bun made with homemade bean paste
Can eat the red bean
With a touch of milk flavour
Both adults and children like to eat
Red beans are soaked in cold water for 8 hours or overnight
Drain the water and put in a pressure cooker
Add some pitted dates
Pour into the water, the amount of water just passes the red beans about half a cm
If you want to make a very delicate red bean paste
You can add 50ml more water
Cook in a Bean mode
If you simmer in a regular pot
Both the amount of water and the time need to be adjusted
Done, have a look
The water has been fully absorbed by the red beans
Quite dry
well cooked
Stir with a stick blender
If you like grainy ones, the time is a little shorter
If you like delicate taste, it will be a bit long
Today's paste is quite dry
It ’s easier to make the paste
Switch to a wok and heat it over low heat to start frying the bean paste
Add sugar in a few times
Let the water in the bean paste evaporate little by little
Finally add a little coconut oil
In addition to extending the storage time
It also makes the bean paste stick together
Cover the bean paste with plastic wrap
To prevent the surface of the bean paste from drying out
We are going to make 10 bean buns today
After cooling, divide into 20g each
10 pieces
The rest can be stored in the fridge for 4-5 days
Make the dough
The milk was heated in the microwave for 30 seconds, a bit warm
Pour in dry yeast and a small amount of sugar and mix well
Let stand for 15 minutes
Pour the remaining sugar into the flour
Slowly pour the yeast liquid into the flour and stir
Due to the different water absorption of different brands of flour in different regions
It is recommended not to pour all at once
Make appropriate adjustments
In general, the amount of liquid making buns
is between 55-60% of flour
After mixing, knead by hand until no dry flour can be seen
It doesn't matter if the surface is not smooth
Pour a little oil on the surface
Put on the lid and rest for about 20 minutes
The surface of the dough is much smoother
It's also easier to knead
Knead until the surface is completely smooth
Cut into 2 parts, each divide into 5 pieces
Each piece is about 50 grams
The post-fermentation method we use today
Shape first, then fermentation
Spread a bit of flour on the board
Roll out a dough with a thick center and thin sides
Put the bean paste in the middle
Fold into pleads
Make it round
This is just a beautiful ball after fermentation
Put the buns in the steamer and cover
Ferment for one to one and a half hours in a warm condition
subject to the room temperature
The dough becomes significantly larger
And the surface bounces slowly when the finger is pressed lightly
It means fermentation is done
Heat with cold water, boil the water over medium heat
Then turn to medium-high heat and steam for 12 minutes
Open the lid after 5 minutes
The scented bean paste is out of the pan
Smooth and snowy surface
The bean paste inside is not sweet or greasy
You can also eat red bean, very delicious
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