Sugar-Stuffed Red Bean Roll Exclusive

Kneading the dough is the simplest part, so I won't repeat it step by step. Pour the flour into a bowl and slowly add the dissolved yeast water. Stir evenly with chopsticks, then slowly add pure milk. Stir with chopsticks until it forms a flaky texture, knead into a smooth dough, and place it in a relatively warm place to ferment slowly. (Forgot to take a photo)

The fermented dough does not spring back when pressed with a finger, does not collapse, and has a honeycomb structure when pulled apart.

Knead the dough again to release the air.

Roll it flat with a rolling pin, then put sugar and red beans on it. Slowly roll it up.

Cut into pieces of uniform size.

Add cold water to the pot and line it with non-stick parchment paper. Place the cut rolls into the steamer. Let them rest for another half hour.

Steam on high heat for 15-20 minutes, then turn off the heat. Do not open the lid immediately; wait for 5 minutes. The sweet and delicious red bean rolls are ready!

Red bean rolls made with milk have the creamy aroma of milk and the glutinous sweetness of sugar-coated red beans!

Give me a recent photo.

The kids love to eat it super much.