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    Home » Recipes » staple food

    Homemade Red Bean Buns (Dou Sha Bao)

    March 5, 2018 by Elaine 81 Comments | Jump to Recipe

    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.

    Homemade red bean buns|Dou Shao Bao

    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).

    homemade red bean buns | chinasichuanfood.com

    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.

    homemade red bean buns | chinasichuanfood.com

    Seal completely.

    homemade red bean buns | chinasichuanfood.com

    Turn the bun over and shape it into a dome. Repeat to finish the remaining buns.

    homemade red bean buns | chinasichuanfood.com

    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.

    homemade red bean buns | chinasichuanfood.com

    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.

    Homemade red bean buns|Dou Shao Bao

    Homemade red bean buns|Dou Shao Bao

    Homemade Red Beans Buns

    Homemade Chinese Red Bean Buns with soft and slightly sweet surface. Have one bite, you will see the smooth sweet red bean paste inside. It is a good idea to serve this homemade red bean buns with some milk or soy milk.
    5 from 12 votes
    Print Pin Rate
    Course: staple
    Cuisine: Chinese
    Keyword: buns, red bean
    Prep Time: 1 hour 20 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour 40 minutes
    Servings: 6
    Calories: 324kcal
    Author: Elaine

    Ingredients

    • 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

    Instructions

    • In a stand mixer, place all of the dough ingredients in and then knead for 6-8 minutes at slow speed.
    • 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. 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.
    • 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.
    • Start the fire and steam the buns for another 20 minutes, turn off fire and stand for 5 minutes before enjoying.
    • Re-steam the buns if they are cooled. No changes for the taste.

    Nutrition

    Calories: 324kcal | Carbohydrates: 66g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 65mg | Fiber: 3g | Sugar: 23g | Calcium: 14mg | Iron: 2.8mg
    Tried this recipe?Mention @ChinaSichuanFood or tag #ElaineCSF!

    Homemade red bean buns| chinasichuanfood.com

    You can use fine and smooth red bean paste to make red bean buns too.

    dou shao bao | chinasichuanfood.com

    « Red Bean Paste
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    Reader Interactions

    Comments

    1. Jolie Herbst

      December 30, 2020 at 8:00 am

      5 stars
      Loved it! Came out great on my first try.

      Reply
      • Elaine

        December 31, 2020 at 8:22 am

        Good job, Jolie!!

        Reply
    2. fiona

      February 21, 2021 at 4:17 am

      Hey Elaine, these look great! which photo is the outcome? since there are 3 different photos here

      Reply
      • Elaine

        March 03, 2021 at 8:40 am

        I made this for several batches. The first one is the latest batch.

        Reply
    3. Sara

      March 06, 2021 at 1:23 pm

      5 stars
      These turned out extra fluffy and delish! I made red bean paste following your recipe and it turned out perfect. This was my first attempt at steamed buns! Do you have any tips on how to fold the buns? I had a hard time keeping the filling in while closing up the dough.

      Reply
      • Elaine

        March 10, 2021 at 8:09 am

        Sara,
        Please watch the video of black sesame buns, where I shared details about how to fold a bun.

        Reply
    4. SherG

      March 21, 2021 at 5:56 am

      Can I use light brown sugar for this recipe or does this work only with granulated sugar?

      Reply
      • Elaine

        April 01, 2021 at 8:27 am

        Yes. brown sugar works too.

        Reply
    5. Veronica

      June 02, 2021 at 3:43 am

      where can i find sugar tolerant instant yeast? Can i just use normal yeast?

      Reply
      • Elaine

        June 02, 2021 at 8:34 am

        Normal yeast works fine for this version too.

        Reply
    6. Windowpane Fail

      September 14, 2021 at 2:09 am

      I had a lot of trouble with my dough. It never became smooth. Any tips?

      Reply
      • Elaine

        September 14, 2021 at 8:29 pm

        Very smooth? What do you mean? Smooth dough is perfect for lovely surface.

        Reply
        • Windowpane Fail

          September 16, 2021 at 4:58 am

          My dough remained lumpy and when I made the buns, the surface wasn’t smooth like your photos and it was very dense.

          Reply
    7. Sam

      February 24, 2022 at 8:19 am

      5 stars
      With the exception of my poorly shaped bao, these were so good! I made the recipe as described and they came out great flavor/texture wise. I have some shaping work to do, but I see perfect bao in my future!

      Reply
      • Elaine

        February 25, 2022 at 7:25 pm

        Keeping making, I see the prefect Bao in your future too.

        Reply
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