Bean paste and willow leaf bun
The dough made last night and fermented at room temperature. This morning, it has been fermented very well.My husband likes to eat bean paste, so he steamed some bean paste bags by the way. It's better to wrap the willow leaves. It's simple and fast!The Golden Arowana macaroni I I bought this time is really good. It is similar to the high gluten macaroni of Jinyuan. It should be able to be used as a small meal bag!
Step 1 . smooth paste
Step 2 . Fermented dough
Step 3 . Evenly knead and divide into several equal parts.
Step 4 . Rub well again and press flat.
Step 5 . Roll the dough into a round shape.
Step 6 . Red bean paste
Step 7 . Squeeze in bean paste
Step 8 . Pinch it into willow leaf shape
Step 9 . Pinned Willow Leaf Bun
Step 10 . Pinch all
Step 11 . Wake up until the surface texture becomes mellow and put it into the steamer drawer
Step 12 . Turn the high fire to medium fire for 18min, and open the cover after 3-5min.
Step 13 . Steamed buns out of the pot
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