Pillow soft steamed red bean buns(豆沙包) is one of the most popular Chinese dessert. Those lovely and soft steamed buns are so great for breakfast. In order to make those sweet red bean buns, I made sweet red bean paste firstly. For the recipe about how to make your own red bean paste (either easily smashed version and super smooth version), check it here. If you do not want to brother so much, sweet red bean paste for buns is available in many Asian stores.
Mix all the ingredients for the dough using low speed for 6-8 minutes until smooth and elastic. Shape the dough into a ball and set aside in warm place for 1 hour or until double in size (the time needed is very much depending on your room temperature).
Add around 2 tablespoon of flour in the dough and continue kneading the dough for 2 minutes at low speed in a stand mixer. Then transfer out and divide the dough into 6 or 8 portions. Shape each portion to a round ball. Then press it to a wrapper with thin edges and thicker center. Place around 1.5 tablespoon of red bean fillings in center.
Seal completely.
Turn the bun over and shape it into a dome. Repeat to finish the remaining buns.
I make 6 this time. Line your steamer and place the buns one by one, with space among each other. If you prefer smaller ones, you can make 8 buns with those ingredients.
Set up steamer, cover and rest for 15 minutes. Start fire and heat until boiling. Continue steam 18 too 20 minutes. Stand 5 minutes before lifting the lid.
- 200 g red bean paste filling
- 300 g all purpose flour
- 40 g sugar
- 1.5 tsp. sugar tolerant instant yeast
- 150 ml warm water ,or 180ml to 185ml warm milk, the best temperature for liquid is around 35 degree C.
- 1 tbsp. vegetable oil ,corn oil
- a tiny pinch of salt
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In a stand mixer, place all of the dough ingredients in and then knead for 6-8 minutes at slow speed.
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Shape the dough into a ball and set aside in warm place for 1 hour or until double in size (the time needed is very much depending on your room temperature).
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Add around 2 tablespoon of flour in the dough and continue kneading the dough for 2 minutes at low speed in a stand mixer.
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Then transfer out and divide the dough into 6 or 8 portions. Shape each portion to a round ball. Press it to a wrapper with thin edges and thicker center. Place around 1.5 tablespoon of red bean fillings in center. Seal completely and turn over and shape it into a dome.
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Place the buns on baking papers and then place in steamer. Cover the lid and rest for another 15 to 20 minutes at a room temperature around 28 degree C to 30 degree C. In cold water days, heat water in a pot for several minutes until warm but not boiling and then place the steamer on the warm water, rest for 15 to 20 minutes.
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Start the fire and steam the buns for another 20 minutes, turn off fire and stand for 5 minutes before enjoying.
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Re-steam the buns if they are cooled. No changes for the taste.
You can use fine and smooth red bean paste to make red bean buns too.
Delicious looking recipe but I’m curious about the number of servings the recipe makes. You write that it makes 16 servings but in the instructions it says to divide the dough into 6 or 8 portions. Could you clarify?
Thanks for the correctness. 300g dough can make around 6-8 buns, but quite large. Serving 16 might be confusing so I have already updated it to 6.
can you freeze these after making them? and how long can you freeze them? The mantou too
For homemade buns and mantou, I suggest eating them within 1 week after frozen.
Hi! May I know if I can make this recipe without a stand mixer ?
Sure, Alex. You can knead the dough by hand.
What would you serve with red bean buns?
Usually soy milk.
This is a fabulous recipe! Thank you!! The buns are light and fluffy and the bean paste is sweet and earthy. Thank you for the wonderful directions!
Thanks Jo for your wonderful feedback. I know how satisfying they are. Happy cooking!
This recipe was a real hit for my family! We loved the steamed bread itself and plan to use other fillings for it too. I did divide the dough into 6 portions and the buns came out giant (and in need of more filling per bun), sort of like the ones you see in Spirited Away. We didn’t mind because the steamed bread was so good but I’d definitely cut the portions up more next time
Amazing recipe! really delicious. Thank you!
Thanks Winnie for your feedback!
Your buns look so good! I really want to make them, but I’m wondering if you used instant yeast or active dry? Thank you in advance 🙂
Recently, I use instant yeast.
They came out kind of lumpy/wrinkly, but they taste good. I guess I need to knead it more the second time until no bubbles according to what other comments here say. I put them in an instant pot also for 3 minutes at high pressure. I just put them on the trivet. I will get a bamboo steamer for next time to put on top of the trivet so that I don’t get lines in the bottom. I also used the red bean paste recipe here. Overall, they taste great, but I have to knead it more. Thank you:)
Yes, you are right!! Lumpy surface means you need more kneading next time. Thanks for the feedback. Happy cooking
I don’t have a scale to weigh the ingredients.
300g of flour is a cup and a heaping 3/4 cup
200g of bean paste filling is about a cup
40g of sugar is a heaping tablespoon.
I looked these conversions up online and tested them, but the conversions are not exact. However, they worked for me!
A joy of cooking is looking at a recipe once, and then making something from ‘about’ measurements. Nothing has to be exact, but as long as the ingreddients are close it’s usually fine! I made bread with wine yeast once lol