Red Bean Buns

Name: Red Bean Buns
Cook time: 200 min
Total time: 200 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 300g All-purpose Flour, or Bao Flour; 1 tsp Instant Dry Yeast; 1 tsp Baking Powder; 30g Granulated Sugar; 170ml Water, warm; 1 tbsp Vegetable Oil; 1/4 tsp Fine Salt; 200g Dried Adzuki Beans, red; 120g Granulated Sugar; 2 tbsp Neutral Oil, or Lard; 1/8 tsp Fine Salt; Some Water, for soaking and cooking the beans

Light, pillowy steamed buns filled with a sweet, velvety adzuki bean paste — a classic comforting treat perfect for breakfast or afternoon tea. The homemade red bean filling is gently sweetened and pan-dried for a rich, smooth texture that pairs beautifully with the soft, slightly sweet dough.

Light, pillowy steamed buns filled with a sweet, velvety adzuki bean paste — a classic comforting treat perfect for breakfast or a... Show more

Traditional Chinese Recipe

Health Grade

D+ · Occasional

Rating

4.0

Time

3 hrs

Price

0,45 €

Calories

677 kcal

vegan

budget

kid friendly

comfort food

potluck

chinese

Method

Soak the beans

Rinse the dried adzuki beans under cool running water, rubbing them lightly with your fingers to wash away any dust and picking out any shriveled beans or grit. Transfer them to a bowl, cover with plenty of water by at least 2 inches, and let them soak overnight or at least 8 hours.

Simmer until soft

Drain the soaked beans, put them in a pot, and cover again with fresh water by about 2 inches. Bring to a boil, skim off any foam, then lower to a gentle simmer and cook 45 to 60 minutes, until the beans are very soft and mash easily between your fingers.

Cook the filling

Drain the beans very well, then return them to the pot over medium-low heat. Add the granulated sugar, neutral oil or lard, and fine salt, then mash and stir continuously 8 to 12 minutes until the mixture becomes a thick paste that pulls away from the bottom of the pot and holds its shape on the spoon. Spread the paste on a plate or tray to cool completely while you make the dough.

Mix the dough

In a large bowl, whisk together the all-purpose flour or bao flour, instant dry yeast, baking powder, the 30 g sugar for the dough, and the dough salt. Pour in the warm water, ideally around 95° F to 105° F, and the vegetable oil, then mix until no dry flour remains and you have a shaggy dough.

Knead and proof

Turn the dough out onto a lightly floured surface and knead 8 to 10 minutes until it looks smooth, soft, and only slightly tacky. Return it to the bowl, cover, and let it rise in a warm spot 60 to 90 minutes, until puffy and roughly doubled in size.

Divide the dough

Punch down the dough gently and divide it into 8 equal pieces. Roll each piece into a ball, keep them covered so the surface does not dry out, and let them relax for a few minutes if they feel tight and keep shrinking back.

Fill the buns

Divide the cooled red bean paste into 8 equal balls. Working with one piece of dough at a time, flatten it into a disk with the center slightly thicker than the edges, then roll it to about 4 inches wide. Place one bean paste ball in the center, gather the dough up around the filling, pinch firmly to seal, and set the bun seam-side down on a small parchment square.

Proof the buns

Arrange the shaped buns with a little space between them, cover loosely, and let them proof 20 to 30 minutes until slightly puffy. They should look a bit fuller and feel airy, but they do not need to double.

Steam gently

Set up a steamer basket over gently boiling water and keep the water at a steady, not aggressive, bubble. Steam the buns in batches if needed, leaving room for expansion, for 12 to 15 minutes. Turn off the heat and let the buns sit, covered, for 2 minutes before opening the lid so they do not wrinkle from a sudden temperature change.