Black Whole Wheat Red Bean Bun

Use 50 grams of water to stir 5 grams of yeast until dissolved.

Measure the all-purpose flour and whole wheat flour, then pour the yeast water and the remaining 200 grams of water into the bread pan.

Pour the flour into the bread pan as well, and stir with chopsticks until it becomes a flaky texture.

Put the bucket into the bread machine, knead into a smooth dough, and then close the lid for fermentation at room temperature.

When the dough has fermented to twice its size, dip your finger in flour and poke down from the top; it is ready if the surface does not collapse or spring back.

If you pull apart the dough and find it full of dense air pockets, it means the fermentation is complete.

Take out the dough and press to release the air, then knead it again until it is approximately the same size as before fermentation.

Then roll the dough into a long strip.

Cut the dough into pieces of uniform size.

Roll each small portion into a ball, then roll it out into a round piece that is thicker in the middle and thinner at the edges; cover the other portions with plastic wrap to prevent them from drying out.

On the rolled-out dough, squeeze an appropriate amount of red bean paste filling.

Shape it into the form you like, then cover it with plastic wrap and let it rest for another 10 minutes.

Gently press down with your fingers: if it does not noticeably spring back or feels light and airy when held in your hand, it means the dough has risen properly. Then, place them separately on the steamer tray.

Steam over high heat with cold water, after it starts steaming, turn to medium heat and steam for about 12 minutes, then turn off the heat.

Simmer for 3 minutes before opening the lid; the buns will neither collapse nor shrink back.

Delicious and nutritious black whole wheat red bean buns are ready.