Homemade Red Beans Buns

By Dustin

Ingredients

• 1 cup of sweet red bean paste
• 300 g all-purpose flour
• 1 packet instant yeast = 2 1/4 teaspoons
• 160 g water or 20g more for adjustment

Details

Servings 16
Preparation time 80mins
Cooking time 100mins
Adapted from chinasichuanfood.com

Preparation

Step 1

Prepare warm water around 35 °C. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.

Prepare the flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.

Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky.

Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size. This process can be done by mixer.

When the dough is double in size, get paste ball out and punch the air out.

Then roll the dough into a long log around 1 inch in diameter or any size you want.

Scatter some flour on your board and cut the log to small sections around 1 inch long.

Press the small dough to a round and think wrapper with the palm. Place 1 tablespoon of the sweet red bean paste in the center of your wrapper and seal the wrapper together.

Turn the buns over so that the sealed surface is underneath.

Brush some oil on the bottom and place in the steamer.

Cover with lid and rest for around 10 to 20 minutes until the buns becomes fluffy again.

Bring the water in wok to a boiling and then steam the buns for 20 to 25 minutes depending on the size.

Turn off the fire and leave the steamer for 5 minutes before lifting the cover.

Transfer the buns out and serve hot!