Red Bean Buns (Dou Sha Bao)

Name: Red Bean Buns (Dou Sha Bao)
Total time: 120 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 2 cups Steamed bun flour (or all-purpose flour); 1 tsp Active dry yeast; 1/2 cup Warm water; 2 tbsp Sugar; 1 tbsp Neutral oil; 1.5 cups Sweet red bean paste (store-bought or homemade)

Soft steamed buns filled with a sweet and smooth red bean paste.

120 minutes

Serves 8

Dessert/Snack

Contains common allergens

Wheat

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Instructions

6 steps

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
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
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
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
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
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.

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