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Recipe details are AI-generated from the video and may contain errors — for reference only.
First pour 130ml water, 1 tbsp sugar, 25g corn oil, 2.5g yeast into a bowl and mix well, then add 250g flour and mix until it forms a rough dough flake.
Watch out
Add flour last and mix well, otherwise flour will clump and fail to absorb water evenly.
Then pour into the bread maker bucket and let it knead for 25 minutes until the dough becomes smooth inside the machine.
Watch out
Ensure the bucket is clean before putting the dough in, otherwise it affects kneading.
Take out the kneaded dough and knead it by hand to release air until the inside is tight and even.
Watch out
Apply even pressure when kneading, otherwise bubbles will remain inside.
Divide the dough into 8 small pieces of 55g each, ensuring they are even in size.
Watch out
Cut with a scraper, do not pull the dough forcefully or it ruins the gluten.
Degas and round the small dough pieces until the surface is smooth and spherical.
Watch out
Tighten the bottom when rounding, otherwise it deforms after fermentation.
Remember to cover with plastic wrap to prevent the skin from drying out.
Watch out
Must cover tightly with plastic wrap, otherwise the surface will dry and crack when rolling.
Roll the small dough into a circle, trying to flatten the edges until the wrapper is even and thin at the borders.
Watch out
Edges must be rolled thin enough, otherwise the wrapper seal will have too much hard dough lump.
Apply a layer of flour on both sides of the wrapper to prevent sticking until non-sticky.
Watch out
Use a thin layer of flour, otherwise it affects the texture of the bun skin.
Start wrapping filling, red bean paste, pinch the bun seal tight to form a smooth shape.
Watch out
Seal must be pinched tightly, otherwise red bean paste will leak out when steaming.
Next, wrap peanut filling, complete the peanut bun seal, shape is plump.
Watch out
When wrapping peanut filling, make sure sugar does not touch edges, otherwise seal won't stick and will burst.
Be careful of steam burns when moving hot pot or lifting lid, use heat-resistant gloves.
Ferment for 15 to 20 minutes, steam on high heat for 15 minutes. Do not open the lid immediately after steaming, let buns rest in the pot for 5-10 minutes until fluffy and plump without shrinking.
local_fire_departmentHigh heat steam for 15 minutesWatch out
Never open the lid immediately after steaming, temperature difference will cause buns to shrink and collapse.
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