Red Bean Paste Buns
The flour at home is infested with worms, so I need to use it up quickly. I’ve been making stuffed buns, mantou, and twisted rolls in rotation, then freezing them for convenient eating.
Ingredients
flour
500 g
red bean paste filling
to taste
yeast
5 g
water
to taste
Instructions
1
Step 1
Put 500 g of flour into a bowl and add 5 g of yeast.
2
Step 2
Gradually add warm water in several portions, keeping the temperature below 35°C, and stir gently with chopsticks until shaggy flakes form.
3
Step 3
Knead the mixture by hand into a smooth dough.
4
Step 4
Cover the dough and leave it in a warm place until it has expanded to 2 times its original volume.
5
Step 5
Roll the red bean paste filling into small balls and set them aside.
6
Step 6
Take out the risen dough and knead it thoroughly to distribute evenly and release trapped air.
7
Step 7
Roll the dough into a long, even rope.
8
Step 8
Divide the dough into evenly sized pieces.
9
Step 9
Roll each piece into a ball, then flatten it.
10
Step 10
Roll each piece into a thin wrapper.
11
Step 11
Place a ball of filling in the center of a wrapper.
12
Step 12
Gather the edges around the filling and shape it into a bun.
13
Step 13
Place the bun seam-side down and gently flatten it slightly.
14
Step 14
Use a clean comb to press several decorative lines onto the surface of the bun.
15
Step 15
Repeat for all the buns, using any decorative pattern you prefer.
16
Step 16
Place the buns in a steamer, cover, and let them rest undisturbed for 15 minutes.
17
Step 17
Steam over high heat for 25 minutes. Turn off the heat, wait 3 minutes, and then remove the lid; the buns are ready.
18
Step 18
Transfer the buns to a plate and serve.
