Red Bean Buns (Dou Sha Bao)
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Soft and fluffy steamed buns filled with sweet red bean paste, a classic Chinese treat!
- Author: Catherine Zhang
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 Buns 1x
- Category: Bread
- Method: Intermediate
- Cuisine: Chinese
Red Bean Paste
- 150g Red beans, aka adzuki beans (3/4 cup)
- 135g Brown sugar (3/4 cup)
- Water, enough to cover the beans
Bao Dough
- 270g All-purpose flour (2 1/4 cups)
- 30g Cornstarch (1/4 cup)
- 180g Whole milk (3/4 cup), lukewarm
- 1 tbsp White sugar
- 1 tsp Instant yeast
- 1 tsp Vegetable oil
- Sesame seeds, optional
Red Bean Paste
- Wash the red beans and place them in a large saucepan filled with water, cover
- Bring the water to a boil, reduce to a simmer and cook for 1-2 hours, or until tender (you should be able to mash the beans between your fingers)
- Top up the water as necessary as the beans cook
- Drain and place in a saucepan with the sugar and bring to a simmer
- Cook, stirring constantly until the mixture is just thick enough to draw a line down the centre of the pot
- Remove from the heat and chill until firm
- Portion into 10 balls
Bao dough
- Cut 10 pieces of baking paper at 5 x 5cm / 2 x 2 inches
- Combine the flour, lukewarm milk, sugar and yeast, in a large bowl and mix until just combined
- Knead for 5 minutes until a rough ball forms
- Divide the dough into 10 portions, and cover with cling wrap or a tea towel
- Allow the portioned balls to rest for 15 minutes
- Uncover and knead each ball until smooth, then flatten and fill with a ball of red bean paste
- Seal and place on a square of baking paper
- Place on a baking tray or in a steamer and cover
- Proof for 45 mins or until the buns have plumpened, but not doubled in size
- Bring a large pot of water to a boil and reduce the heat to medium-high
- Place the steamer over the pot of water and steam the buns for 10-12 mins
- Allow the buns to rest in the steamer after cooking for 5 mins then enjoy