Red Bean Buns (Dou Sha Bao, 豆沙包)
User Reviews
5
Red Bean Buns (Dou Sha Bao, 豆沙包)
Description
Red Bean Buns (Dou Sha Bao, 豆沙包) consist of a fluffy dough wrapped around a homemade red bean paste. The paste is prepared by cooking dried adzuki beans until soft, then blending them with both white and dark brown sugars and butter to form a creamy, sweet filling. Slight adjustments such as using canned beans and substituting coconut oil for butter are provided for convenience and dietary preference.
The dough blends all-purpose flour with instant dry yeast and baking powder to produce a slightly sweet and airy bun texture. Water is gradually added to achieve a soft but non-sticky dough, which is shaped around the cooled paste before steaming or baking. This results in buns with a tender crumb that encases the smooth bean paste filling.
These red bean buns are a traditional treat that can be made with variations in flour type to alter texture and with options for vegan filling preparation. Preparation methods include soaking beans overnight and long simmering to develop the paste, but canned beans can expedite the process. The recipe includes practical notes on dough consistency and alternatives for kitchen equipment.
Ingredients
For the filling
- 150 g adzuki beans see note 1, aka red beans, or 350g canned ones
- 2 tablespoon white sugar
- 1 tablespoon dark brown sugar
- 80 g butter see note 2 for substitute
For the dough
- 350 g all-purpose flour see note 3, or bao flour, cake flour
- 2 teaspoon instant dry yeast see note 4
- 2 teaspoon baking powder
- 1 tablespoon sugar
- 1½ tablespoon neutral cooking oil
- 180 g water see note 5, lukewarm, adjust slightly if necessary
Instructions
Cook the beans (skip if using canned beans)
- Soak adzuki beans in water overnight. Drain then put into a pot. Pour in 500ml of water. Bring it to a boil then leave to simmer for about 90 mins until cooked (You may use a pressure cooker/instant pot to reduce the cooking time).
Make the paste
- Put drained beans into a blender or food processor (see note 6 for handmade option). Add white sugar, dark brown sugar and butter (or coconut oil). Blend on high speed into a fine paste. You may need to add a little water to make blending easier. However, only add as little as necessary.
- Transfer the soft paste into a non-stick pan. Cook over medium-high heat while stirring and flipping constantly to avoid burning. Once the paste becomes dark and holds in shape, transfer out to cool (Watch the video below to see the desired consistency).
Prepare the dough
- IF USING HANDS: Mix flour, sugar, baking powder, yeast and oil in a bowl. Add water gradually while mixing with a pair of chopsticks/spatula. Combine with your hands to form a rough dough. Rest (covered) for 10 mins then knead again until very smooth.
- IF USING A STAND MIXER: Add all the ingredients for the dough into the mixing bowl. Knead on low speed for about 8 mins until a smooth dough forms.
Roll the wrappers
- Roll the dough into a long rope then divide into 14 equal parts. Work on one piece at a time and make sure you cover the rest to prevent them from drying out.
- With a rolling pin, flatten one piece into a disc-like wrapper, about 10cm in diameter (Dust with flour if necessary). Ideally, it should be thinner on the edge & thicker in the middle (See the rolling technique in the video below).
Assemble the buns
- Place a spoonful of the cooled red bean paste (about 30g) in the middle of a wrapper. Seal the bun completely using whatever method that you feel most comfortable with (Watch the video below for reference).
- Put the bun on the work surface with the sealed side facing down. Rotate the bun between your hands to form a slightly raised shape.
- OPTIONAL STEP: If you wish to make it festive, mark a red dot (or other pattern) on top of the bun with a little red food colouring.
- Repeat to finish all the wrappers and filling. Then place the buns into steamer baskets lined with parchment paper to prevent sticking (Alternatively, brush a thin layer of oil if using a metal/plastic steamer). Make sure you leave ample space between each bun.
- Leave to rest for 30 minutes or so until they become very light & plump (no need to cover).
Steam the buns
- Bring water to a full boil in a wok/pot. Place the steamer baskets in.
- Steam over medium-high heat for 10 mins. Serve immediately.
Store and reheat
- Red bean paste can be kept in the fridge for up to 3 days or in the freezer for two months.
- Store leftover buns in the fridge for up to 3 days or in the freezer for two months (It’s not recommended to refrigerate or freeze uncooked buns).
- To reheat the buns: Defrost in the fridge then steam for 3 mins. Alternatively, steam for 6 mins without defrosting.
Notes
- Making your own red bean paste enhances flavor compared to store-bought alternatives.
- Canned adzuki beans may be used to save cooking time for the paste.
- Butter in the filling can be replaced with coconut oil for a vegan version, but reduce quantity to balance flavor.
- Use all-purpose flour or specialty flours like bao or cake flour to adjust bun texture.
- Adjust water quantity for dough to achieve a soft yet non-sticky consistency.
- If no blender or food processor is available, red bean paste can be made manually using an alternative method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14buns
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 185kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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