Red Bean Buns (Dou Sha Bao)

Instructions

1. 1

   Prepare the Dough: Dissolve the yeast and sugar in the warm water. Add to the flour along with the oil. Knead for 10 minutes until perfectly smooth and elastic. Cover and proof in a warm place for 1 hour, or until doubled in size.

2. 2

   Portion the Filling: While the dough proofs, divide the cold red bean paste into 10 equal portions. Roll them into smooth balls and keep them covered so they don't dry out.

3. 3

   Portion the Dough: Punch down the proofed dough and knead gently to remove air bubbles. Divide the dough into 10 equal pieces and roll them into balls.

4. 4

   Wrap the Buns: Flatten a dough ball into a 3-inch circle, keeping the center slightly thicker. Place a red bean paste ball in the center. Gently stretch and gather the edges of the dough around the filling, pinching tightly at the top to seal.

5. 5

   Rest: Place each sealed bun, seam-side down (to create a smooth, round top), on a small square of parchment paper. Arrange them in a steamer, leaving 2 inches of space between them. Let them rest and rise for 20 minutes until they look slightly puffy.

6. 6

   Steam: Bring the water in the steamer to a boil, then reduce heat to medium. Steam the buns for 12 minutes. Crucial step: Turn off the heat and do not open the lid for 5 minutes. Opening it too soon will cause the buns to collapse and wrinkle. Serve warm.