How to make soba noodle bean paste buns - Chinese cuisine

1
Mix ordinary flour and buckwheat noodles together. The ratio I use is 3:1. Dissolve the yeast with warm water in advance, then pour it into the flour to form a dough with moderate hardness. Let it rise in a warm place until it doubles in size. This is the fermented dough.
2
Homemade red bean paste (recipe posted) is thawed in advance.
3
Put a little dry flour into the dough, knead evenly to deflate the dough, and let it sit for ten minutes.
4
Divide into even portions.
5
Knead each dose thoroughly. I kneaded each one 60 times.
6
Take a pot, flatten it, and put in a bean paste filling.
7
Wrap it with a tiger’s mouth and close it.
8
Make a round shape.
9
Make all the blanks in sequence.
10
Place in a steamer lined with oil paper and ferment for fifteen minutes.
11
Steam over high heat for twenty minutes and then turn off the heat. Wait two minutes before opening the pot again to prevent the surface from shrinking and wrinkling.
12
Finished picture!
13
Finished picture!
14
Finished picture!