Red beans and other miscellaneous grains taste hard, and steamed bread tastes bad. Red beans are processed in advance and steamed with flour, which is especially delicious. Parents must try this method.

Soak red beans overnight in advance, wash them, put them in a rice cooker, add water similar to cooking, and cook them for later use.

1. Cool the red beans slightly, put them in high-speed blender, add appropriate amount of water and sugar, and beat them into fine red bean paste. Don't put too much water, just drive high-speed blender. After the red bean is steamed and mashed, it not only tastes better, but also absorbs nutrition to the greatest extent, which is delicious and nutritious.

2. Pour the red bean paste into a large basin, add flour and yeast powder, and stir with chopsticks to form a floccule.

3. Knead dough by hand.

4. Put the kneaded dough into a big pot, ferment at room temperature of about 20 degrees for about 40 minutes, and knead a hole by hand so that the hole will not shrink or collapse.

5. Take out the fermented dough, put it on the chopping board sprinkled with dry powder, and rub it hard to exhaust the gas inside. Divide the dough into agents with similar sizes, and knead each agent repeatedly for 40 to 50 times until the dough becomes fine and soft and arranged into smooth steamed bread embryos.

6. After all is done, put the steamed bread embryo on the oiled steaming tray and cover it. After 20 minutes of secondary fermentation, the second steamed bread embryo became very light. You can steam it with fire at this time.

7. After the water is boiled, steam 15 minutes and stew for another three minutes.

Cooking tips

To make red bean steamed bread, be sure to cook the red beans thoroughly in advance. After this treatment, although it is coarse grain steamed bread, it tastes softer and more fragrant than white flour steamed bread.

Steamed buns should be rubbed one by one, at least 40 to 50 times each, so that the dough becomes soft and smooth after repeated kneading. This is the trick of a fluffy and smooth steamed stuffed bun. Before steaming steamed bread, you must take it twice, until the embryo of steamed bread expands to twice, then you can steam it by hand. At present, the room temperature is relatively low, so this step is best carried out in a steamer, and the water is boiled.