Red Bean Buns

Red bean buns are a classic Asian treat featuring a soft and fluffy bun filled with sweet red bean paste. Here’s a detailed guide on making them, including materials and production steps.

Materials

 For the Dough:

     3 cups all-purpose flour

     3/2 teaspoons active dry yeast

     1/3 cup lukewarm milk

     1/4 cup granulated sugar

     1/2 teaspoon salt

     1/4 cup vegetable oil (optional)

 For the Red Bean Paste: (You can also use store-bought red bean paste)

     1 cup dried red beans

     1/2 cup granulated sugar

     1/4 cup water

     Pinch of salt

Production Steps

1. Make the Red Bean Paste (if not using store-bought):

     Rinse the red beans and soak them in water overnight.

     Drain the beans and transfer them to a pot with fresh water. Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the beans are very soft.

     Mash the beans with a potato masher or food processor.

     In a separate pan, combine mashed beans, sugar, water, and salt. Simmer over low heat for 30 minutes, stirring frequently, until the mixture thickens. Set aside to cool.

2. Make the Dough:

     In a large bowl, whisk together flour, yeast, and sugar.

     In a separate bowl, combine lukewarm milk and oil (if using).

     Slowly add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.

     Knead the dough on a lightly floured surface for 10 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook for this step.

     Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.

3. Assemble the Buns:

     Punch down the dough and divide it into 10-12 equal pieces.

     Roll each piece into a circle about 3-4 inches in diameter.

     Place a spoonful of red bean paste in the center of each circle.

     Pinch the dough edges to enclose the filling, forming a tight seal.

     You can shape the buns into round balls or make decorative shapes by twisting or folding the dough.

4. Second Proofing and Steaming:

     Place the buns on a steamer basket lined with parchment paper, leaving space between them for rising.

     Cover the buns loosely with plastic wrap and let them rise for another 30 minutes.

     In the meantime, bring a pot of water to a boil for steaming.

     Once the buns have risen, carefully transfer them to the steamer basket.

     Steam the buns for 15-20 minutes, or until cooked through.

5. Serving:

     Let the buns cool slightly before serving.

     You can brush the tops with a little melted butter or milk for a glossy finish.

     Enjoy your warm and fluffy red bean buns!

Tips:

 For a richer dough flavor, you can substitute milk with water and add 1 tablespoon of melted butter.

 If you don’t have a steamer basket, you can improvise by using a colander placed over a pot of boiling water. Make sure the colander doesn’t touch the water.

 You can also bake the buns instead of steaming them. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until golden brown.

 Leftover red bean buns can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can reheat them by steaming or microwaving for a few seconds.