Cooking Steps

Bean paste and willow leaf bun

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!
Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Bean paste and willow leaf bun
Step 1 . smooth paste
Bean paste and willow leaf bun
Step 2 . Fermented dough
Bean paste and willow leaf bun
Step 3 . Evenly knead and divide into several equal parts.
Bean paste and willow leaf bun
Step 4 . Rub well again and press flat.
Bean paste and willow leaf bun
Step 5 . Roll the dough into a round shape.
Bean paste and willow leaf bun
Step 6 . Red bean paste
Bean paste and willow leaf bun
Step 7 . Squeeze in bean paste
Bean paste and willow leaf bun
Step 8 . Pinch it into willow leaf shape
Bean paste and willow leaf bun
Step 9 . Pinned Willow Leaf Bun
Bean paste and willow leaf bun
Step 10 . Pinch all
Bean paste and willow leaf bun
Step 11 . Wake up until the surface texture becomes mellow and put it into the steamer drawer
Bean paste and willow leaf bun
Step 12 . Turn the high fire to medium fire for 18min, and open the cover after 3-5min.
Bean paste and willow leaf bun
Step 13 . Steamed buns out of the pot
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