Red Bean Paste Buns
Traditional Fujianese dim sum. Sweet red bean paste filling, studded with bits of candied pork fat, is wrapped in fermented dough and steamed to a soft, chewy, sweet texture.
Ingredients
Flour
1000 g
Fresh yeast (mixed with warm water into a paste)
half
Red bean paste filling
600 g
Sugar lard cubes (wrapped into the filling)
100 g
Instructions
1
Kneading the dough
Mix the fresh yeast with warm water to form a paste, pour it into the flour, add more water, and knead until smooth. Let rest for 2 hours.
2
Shaping and filling
Roll the dough into strips, cut it into small pieces, then press each piece into a round wrapper that is thick in the center and thin at the edges. Place the red bean paste filling in the middle along with a small piece of sugar lard cube.
3
Steaming
After placing the buns in the steamer, let rest for 2-3 minutes, then steam over rapidly boiling water over high heat for about a quarter hour (15 minutes).
