Red Bean Buns (Dou Sha Bao)豆沙包
A classic Cantonese steamed bun filled with sweet red bean paste. It's a popular dessert or snack, known for its soft, fluffy exterior and sweet, smooth filling.
01Ingredients
- All-purpose flour
- Warm water
- Active dry yeast
- Sugar
- Baking powder
- Vegetable oil
- Sweet red bean paste
Nutrition (per serving)245kcal
- Protein6.2g
- Carbs48.5g
- Fat2.8g
Fiber 1.2 gSodium 185 mg
02Steps
- Dissolve yeast and a pinch of sugar in warm water. Let sit for 5 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, and baking powder.
- Pour the yeast mixture and vegetable oil into the dry ingredients.
- Mix until a rough dough forms, then knead on a lightly floured surface for 10-15 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it proof in a warm place for 60-90 minutes, or until doubled in size.
- While the dough is proofing, divide the sweet red bean paste into 8 equal portions and roll them into small balls.
- Once the dough has doubled, punch it down gently to release air.
- Divide the dough into 8 equal portions and roll each into a smooth ball.
- Flatten each dough ball into a round wrapper, thicker in the middle and thinner at the edges.
- Place a red bean paste ball in the center of a dough wrapper.
- Gather the edges of the dough around the filling and pinch them tightly to seal, forming a bun.
- Place the sealed bun seam-side down on a small piece of parchment paper. Repeat for all buns.
- Arrange the buns in a steamer basket, leaving space between them. Cover and let them rest for a second proofing for 15-20 minutes.
- Bring water to a boil in a steamer.
- Place the steamer basket with the buns over the boiling water.
- Steam the buns over high heat for 12-15 minutes.
- Turn off the heat and let the buns rest in the steamer with the lid on for 5 minutes before opening.
- Serve warm.
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