Homemade Red Bean Paste Buns
User Reviews
5
Homemade Red Bean Paste Buns
Description
The recipe starts with a dough made from bao or all-purpose flour, baking powder, water, sugar, yeast, and avocado oil. The yeast is activated in warm water with sugar before combining with the flour and oil. After kneading until smooth, the dough rests to allow some rise. It’s then divided into portions, rolled out, and filled with red bean paste. The edges are pleated and sealed before placing the buns seam-side down on parchment and steaming them in a bamboo steamer.
Steaming yields buns with a soft, slightly shiny exterior and a fluffy crumb inside that contrasts with the smooth, sweet filling. The red bean paste provides a subtly sweet flavor that complements the neutral dough. The buns expand during steaming, so spacing in the steamer is important to prevent sticking.
A practical tip is to let the buns rest for 5 minutes in the steamer off the heat before lifting the lid. This prevents them from collapsing due to sudden temperature changes, preserving the fluffy texture. These buns can be enjoyed as a snack, part of a dim sum meal, or a light dessert.
Ingredients
- 250 g bao flour or all-purpose flour
- 5 g baking powder
- 135 g water warm
- 15 g granulated sugar
- 4 g active dry yeast
- 10 g avocado oil
- 1 batch red bean paste homemade
Instructions
- In a bowl, combine the flour, baking powder, and give it a quick whisk.
- In a small bowl, add the warm water, sugar and yeast. Leave it for a few minutes for the yeast to activate.
- Once the yeast is bubbly, pour it into the flour mixture. Add in the oil and knead with your hands until smooth and shiny, about 10 minutes.
- Cover the dough and let it rest for 20 minutes.
- Divide the rested dough into 10 equal balls, about 35g each.
- Use a rolling pin to roll out the dough, leaving the middle a little raised, and making the edges thinner.
- Place a scoop of red bean paste (about 30g) in the centre of the dough on the mound. Gather and pleat the edges to seal.
- Invert and place it seam-side down onto a parchment square.
- Fit the buns into a bamboo steamer in 1 layer -- I used a 2 tiered steamer (be sure to leave a little room around each bun as they will expand).
- Place the lid on.
- Add about 4 C hot boiling water and 4 C room temperature water into a wok or large pot that you will use to steam the buns over.
- Place the steaming rack over the warm water and leave to proof for 20 minutes.
- Turn on to high heat and once the water has come to a boil, steam the buns for 15 minutes.
- Turn off the heat and leave to rest for 5 minutes before opening the lid.
- After 5 minutes have elapsed, crack open the lid to let the steam escape.
- Remove the buns and serve immediately.
Notes
- After steaming, let buns rest in the steamer off heat for 5 minutes before opening to keep them from collapsing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 54mg | 2% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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