Homemade Red Bean Buns (Dou Sha Bao)
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.
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
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.
- For full instructions please see : www.chinasichuanfood.com
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