Put all the ingredients except the bean paste into the bread machine and press the dough. After 20 minutes, the dough was finished and fermented directly to 2 times in the bread machine. Press the dough and press again at the end of the fermentation. Take out the dough and cut into 16 doses. Wrap it in the bean paste and put it in the steamer. Allow to stand for 10 minutes and steam for 17 minutes. After steaming, wait for 5 minutes to uncover the lid, and loosen the soft bean paste bag out of the oven.
The taste of this bean paste bag and the quicksand bag of the Cantonese-style tea restaurant are almost soft.
When the dough is fermented, it becomes very wet and sticky when it is noodles again. Add some hand powder to the chopping board. In addition to the above materials, I added a little bit (not estimated to be 0.5 grams) of baking soda. Baking powder and the like are completely unnecessary. Some recipes are all low-low powder, and low powder will make the steamed bread soft. But I am half of the powder in this half of the powder is also good, after all, low powder is more expensive.