One-time Fermentation Red Bean Paste Small Bun, Made with Fashuai Steam Oven

Soak the fresh yeast in a little milk from the recipe 5 minutes in advance.

Put all ingredients except butter and salt into the mixer bowl, paying attention to control the dough temperature. Keep the ingredients refrigerated beforehand, start at low speed, then switch to high speed until the dough is smooth.

Add the butter and salt, mix at low speed first until the butter is fully absorbed by the dough, then switch to high speed and beat until the dough reaches the expansion stage, keeping the dough temperature around 26°C and not exceeding 28°C.

Divide the dough directly into 6 portions, roll them into balls, and let rest for 15 minutes.

Then roll it out into a round piece that is slightly thicker in the middle and thinner around the edges.

Divide the red bean paste filling in advance into portions of 30 grams each.

Wrap it with red bean paste, seal it using the 'tiger's mouth' method, and pinch it tightly.

Place into the hamburger mold and let it ferment until it doubles in size. It is ready when a light press with your finger slowly bounces back.

Spray a little water on the surface, sprinkle powder, and cut a cross with sharp scissors.

Preheat the Fashuai steam oven in the barbecue mode to 170 degrees.

Place it in the lower layer of the preheated steam oven, select 170 degrees for 25 minutes, and if the coloring in the middle is satisfactory, you can cover it with aluminum foil.

Freshly baked small buns are the most delicious, and they're super quick to make. From kneading the dough to taking them out of the oven takes less than 2 hours. Give it a try~