Generally steam for about 25 minutes, detailed instructions are attached:

Bean buns

Main ingredients

Four (appropriate amount) water (appropriate amount)

Seasonings

Red beans (appropriate amount) Yeast (appropriate amount) Sugar (appropriate amount)

Kitchen utensils

Steamer

1. Take appropriate amount of red beans and wash them with water.

2 No need to soak, just use the rice cooking (steaming) button of the electric pressure cooker. The amount of water should be slightly more than the rice-to-water ratio we usually use when steaming rice.

3. After the program is finished, do not rush to boil the pot and simmer for half an hour to an hour. After boiling, add an appropriate amount of sugar.

4 Mix evenly.

5 flour, just use ordinary flour.

6 Mix one percent flour amount of yeast into one-half percent flour amount of warm water.

7 Pour the yeast water into the flour and stir while pouring.

8 Mix evenly and knead the dough with your hands. You can move it to the chopping board.

9 Knead the dough until smooth and place it in a larger basin.

10 Place it in a warm place to ferment. It will take about three hours to ferment. If you are not in a hurry, you can put it in the refrigerator or outside at about 2 degrees Celsius for natural fermentation. The time will take longer, about 10 to 12 hours. The risen dough is about twice as big as the original dough and is full of bubbles.

11 Place the risen dough on the chopping board to deflate and shape into small balls.

12 Knead the small portion evenly. Use your thumbs, palms and other four fingers to knead the small portion

13 into a peach shape.

14 Pinch out a dimple from the bottom.

15 Put the bean paste

16 Close the mouth and knead evenly.

17 Turn upside down and sprinkle flour on the rolled bean buns. (This is the wrapping method that my family has always used. You can wrap it according to your own habits.)

18 Wrap them one by one, paying attention to cover them with plastic wrap to prevent the skin from hardening during secondary fermentation. If it is a heated room, it can be fermented naturally indoors, and the time required is about 30 minutes. If it is not a heated room, you can put it in the oven to ferment. If there is no oven, you can boil the water in the steamer to about 40 degrees, turn off the heat and ferment. The secondary fermentation can be completed on the cage. It is recommended to spread cloth or vegetable leaves on the cage.

19 After the secondary fermentation is completed, place it in a steamer with boiling water and steam over high heat for about 25 minutes.