Sugar bean buns are also called tang dou buns in Northeast China, made of white flour for the skin and red red beans for the filling.

In the early years, sugar bean buns had a very important position in Northeast China. During the New Year, Northeast families would always steam a pot of sugar bean buns.

After steaming, they would use a lid to hold them and put them in a high place, to prevent rats from eating them. In freezing weather with temperatures of -20 to -30 degrees Celsius, the sugar bean buns would be completely frozen, and then packed in bags and placed in a large barrel in the storage room.

The storage room would be locked with a lock, and the key would be kept by the eldest son of the family. If the children wanted to eat them, they had to do some work before they could get the key to eat sugar bean buns.

Frozen, hard sugar bean buns were a rare delicacy in childhood. Children often held hard, bright red sugar bean buns in their hands, turning them over and nibbling on them, trying to reach the sweet bean paste inside, now thinking back, they still feel full of happiness,

In recent years, with the continuous improvement of living standards, materials have become increasingly abundant, sugar bean buns are no longer an essential food for Northeast families during the New Year. Now, they can be bought whenever they want, and it's becoming less and less common to steam them yourself.

There are two key points when making sugar bean buns

The key to making good sugar bean buns is in these two points

① Bean paste

When cooking the bean paste, don't choose large red beans, you should choose small grains. Large grains of red beans don't make such delicate bean paste, and occasionally there will be stubborn beans that can't be crushed. The bean skin is also a lot, which affects the taste,

The red beans in our home are large grains, the process is the same. If you want to make them for your friends, buy small grains of red beans.

② Dough

To make soft sugar bean buns, dough making is another key point, the quality of the dough determines the success or failure of the sugar bean buns. The dough making method will mention that according to the following method, you can make it successfully,

Let's start making sugar bean buns.

Methods for making sugar bean buns

1, Wash and soak red beans for a night, together with the water used to soak the beans, pour them into a rice cooker, keep the water two inches higher than the beans, if the water is not enough, add it directly, the rice cooker set to the porridge function, and start cooking the beans, it takes about one and a half hours to cook,

2, During the cooking time of the beans, make the dough. About two bowls of flour can steam about 10 sugar bean buns. The amount of dough you make should be adjusted accordingly,

Pour two bowls of flour into a basin, add 3 grams of yeast powder, 5 grams of sugar, and use chopsticks to stir evenly, use about 35 degrees Celsius warm water (not too hot) while adding water to the basin, and use chopsticks to stir into a large mass of dough, knead the dough into a smooth ball, wrap it with plastic wrap, and put a little water in the pot, heat to about 60 degrees Celsius, turn off the heat, put the steamer lid on, and place the steaming plate on top. Use the heat of the pot to quickly make the dough, it usually takes 40 minutes. If it takes a long time, it will be better,

3, After the red beans are cooked, if there is extra water, pour it into a wok, small fire, while reducing the soup, use a spoon to mash the beans, until the beans are all crushed into bean paste, turn off the heat after the soup is reduced, pour it out and put it in a container, add appropriate amount of white sugar, and stir until the bean paste cools down, then shape it into bean paste balls for later use;

4, On the work surface, sprinkle a little dry flour, take out the dough that has been steamed, and knead and knead it to remove the air, knead it into a smooth dough, and then shape it into cylindrical shapes with a diameter of 5-6 centimeters, cut it into 5-6 centimeter pieces, and then shape it into circular dough, and put the bean paste in the middle of the dough, and then fold the dough (just like wrapping dumplings) to seal the mouth;

5, Hold the shaped sugar bean buns in the palm of your left hand, and use your right hand to pinch the sugar bean buns, and draw circles in the palm of your left hand to shape the sugar bean buns into cone-shaped at the bottom and thinner at the top,

After the dough is proofed, before starting to steam, each sugar bean bun has enough space between them,

After steaming, the space left between the sugar bean buns is filled, they have become plump,

6, After all the sugar bean buns are wrapped, brush a little edible oil on the steaming plate, and hold the sugar bean buns with enough dry flour, and place them on the steaming plate, cover them with the lid, and let them proof for 15-20 minutes to make the dough loosen, after the proofing time is up, turn on the big fire, heat it to a boil, then turn it to medium heat, steam it over steam for 15 minutes, turn off the fire and let it stand for 5 minutes, the sugar bean buns are ready to come out,

When steaming sugar bean buns, don't open the lid immediately after turning off the fire, open it immediately, otherwise the sugar bean buns will collapse and become flat, let them stand for 5 minutes before taking them out, otherwise they won't,

Pinch them flat and can recover their original shape immediately, and they will be soft and elastic,

Steamed sugar bean buns are white and plump, you can break open one, and you can see that the dough is very soft and elastic, and sweet, very delicious,

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