I didn't make this method myself. I have several colleagues in the northeast, and I often do it at their home. I like sweets myself, so I wrote it down secretly. Here's how to make it.
2. Mix yellow flour, flour and yeast with warm water.
3. Stir and knead into a ball, put it in a pot and cover it with a piece of cotton cloth, and ferment for 1-2 hours. Because of the temperature, it is impossible to tell the time accurately. It depends on the temperature.
I use red beans here. I soaked the red beans one day in advance, put them in the pressure cooker the next day, add three times of water, press them once, open them after pressing, add water that has just passed the red beans, press them again, and add sugar after pressing them for the second time. There are not many spoons mentioned here, so you can taste them yourself. You can't drown the taste of red beans with too much sugar, which will be bad.
5. After the red beans are pressed, squeeze them into mud with a spoon and knead them into balls.
6. Then take out a small piece of the fermented dough and flatten it.
7. Wrap the red bean ball in front of the dough.
8. Then slowly wrap it up and close it. At this time, remember a little trick, that is, make the bean curd into a cylinder instead of a circle. If it is round, put it in a pot and steam it, and it will become a cake. If it is cylindrical, it will be round.
9. Brush some oil with steamed cloth or in a steamer, put the bean buns in the pot, and boil and steam for 20 minutes.
12. After steaming, take it out upside down, and when it cools down, separate one bean bag from the other, and you can start eating. You can not only dip in white sugar, but also crush the fried black sesame seeds and mix with white sugar, or dip in brown sugar. It's not necessarily sugar. Remember to freeze the endless bean bags, so that they can be preserved for a long time and are not easy to go bad. That's my answer.