Since I’m Xiaobai, I don’t need to stir fry the bean paste first. Wang Zhihe’s has no oil and is rather sweet, so it’s pretty good for making steamed buns. Mix 500 grams of flour with 2 grams of salt, heat 300 grams of milk in the microwave for 30 seconds, add 3-5 grams of yeast, stir well, and mix with the flour to form a dough. (The dough is soft and easy to knead) Ferment until doubled in size. Exhaust, roll out into a large thick sheet, spread bean paste, and roll up. Cut them into small pieces, put them in a steamer lined with baking paper (easy to use without sticking, better than steaming cloth), ferment again to 1.5 times the size, turn on the heat and steam for 10 minutes on high heat, turn off the heat , wait 5 minutes before opening the lid. Steam it once on the weekend, pack it in batches and freeze it, and steam it again when it’s time to eat.
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既然是小白，就先不费劲炒豆沙了，王致和这款，没有油，偏甜，所以用来做馒头还挺不错的。 500克面粉加2克盐混匀，300克牛奶微波炉热30秒，加3---5克酵母，搅匀，和面粉混合揉成一个面团。（面团偏软很好揉的）发酵至两倍大。排气，擀成一个大厚片，抹上豆沙，卷起来。切成一小个一小个的，放在垫了烘焙纸（不沾好用，比蒸布好用）的蒸锅中，再次发酵到1.5倍大小，开火蒸，大火蒸10分钟，熄火后，等个5分钟再开盖。 周末蒸一次，分次打包冷冻，吃得时候再蒸一下就好了。