Oat and Bean Paste Buns

1. Raw material drawings (quantities are estimated);

2. Dissolve the yeast in warm water and set aside for use;

3. Sieve the flour and add corn oil, then pour in yeast water and stir with chopsticks to form a floc (if there is not enough water, warm water can be added);

4. Mix it into a smooth dough, cover it with cling film or damp cloth, and let it ferment in a warm place;

5. The dough can be fermented to 1.5-2 times its original size;

6. After fermentation, knead the dough thoroughly to remove any bubbles, then roll it into long strips and divide them into small pieces;

7. Rub the dosage form into a round shape and roll it into a thick and thin dough sheet in the middle and around;

8. Take a piece of dough and wrap it with Red bean soup stuffing;

9. Close the mouth to form a steamed bun embryo;

10. Place a damp cloth on the steamer, fold the buns with the mouth facing down, and let them stand up for another 20 minutes;

11. Put hot water into the pot, steam over high heat for 10 minutes, turn off the heat for 3 minutes, and then remove the lid.