Sweet 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.
If you do not want to brother so much, sweet red bean paste for buns is available in many Asian stores.
Red bean buns can also be named as stuffed mantou with red bean paste. I have made the basic mantou recipe weeks before. In this mantou recipe, detailed photo by photo guide about how to make perfect dough for Chinese buns is introduced.
Firstly we need to make dough according to the instruction here and then cut the dough into small section.
Then let’s start folding the buns.
Press the wrapper with your palm and place it on your left hand.
Place 1 tablespoon of the sweet red bean paste in the center of your wrapper and seal the wrapper together.
Turn the buns over so that the sealed surface is underneath. Brush some oil on the bottom and place in the steamer.
Fold all the buns one by one by repeating the steps above.
- 1 cup of sweet red bean paste
- 300g all-purpose flour
- 1 packet instant yeast = 2¼ teaspoons
- 160g water or 20g more for adjustment
- 2 tablespoons sugar (optional)
- Prepare warm water around 35 °C. And mix the yeast with the water. Mix well and set aside for around 5 minutes.
- Mix sugar with the flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.
- Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky.
- Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size. This process can be done by stand mixer.
- When the dough is double in size, get it out and punch the air out and continue kneading for several minutes.
- Then roll the dough into a long log around 1 inch in diameter.
- Scatter some flour on your board and cut the log to small sections around 1 inch long.
- Press the small dough to a round and think wrapper with the palm. Place 1 tablespoon of the sweet red bean paste in the center of your wrapper and seal the wrapper together.
- Turn the buns over so that the sealed surface is underneath. Brush some oil on the bottom and place in the steamer. Cover with lid and rest for around 10 to 20 minutes until the buns becomes fluffy again.
- Bring the water in wok to a boiling and then steam the buns for 20 to 25 minutes depending on the size.
- Turn off the fire and leave the steamer for 5 minutes before lifting the cover.
- Transfer the buns out and serve warm.