8/7/2023 0 Comments Bun with red bean paste![]() ![]() Place the dough in a mixing bowl, cover with a wet kitchen towel/saran wrap. ![]() Hand kneading is about 20 minutes, with electric mixer is about 10 minutes. Knead until the dough is non-sticky, soft, and elastic. Make a well and pour the yeast solution and oil. Sieve together all purpose flour and baking powder in a mixing bowl.Mix together warm water with active dry yeast and sugar.Mash with the side of a spatula or a potato masher.Add a pinch of salt, stir lightly, and remove from heat. Transfer beans back to a pot, add sugar, and mix well.Add water so that liquid always covers the beans by about 1 inch while cooking. In fresh cold water, boil beans again until tender and slightly fall apart.When it boils the second time, drain in a sieve. In a pot, soak well rinsed red beans in ample of fresh cold water for at least 8 hours or overnight.1 1/2 tablespoon oil (or 2 tablespoon unsalted butter) (**).150 ml warm water (38 Celsius or 100 Fahrenheit).Always serve the buns hot since they are not as delicious once cold. Simply steam (or microwave) until the buns are soft and fluffy again. ![]() This recipe will yield 12 buns, but don’t worry if you cannot finish the whole batch in one go. To get that snowy white color, you need to use bleached all purpose flour, but as you can see from the photos, the slight off-white color of the skin is not bad. I use unbleached all purpose flour for the dough, and this means the color of my steam bun skin is not snowy white like the ones served in dim sum. If you want to make just enough for one batch, feel free to cut the red bean paste recipe in half. If you follow the recipe below to make the red bean paste, you should end up with more than enough filling to make the buns, maybe about double the amount needed. It is so much easier to shape the bun later on with a chilled paste. You can make the red bean paste filling a day in advance so the paste has enough time to chill. The main difference is Chinese incorporate fat into the red bean paste (traditionally lard, but you can use shortening, or butter for convenience), while the Japanese red bean paste doesn’t include any additional of fat, just a simple mixture of red bean, water, and sugar.įor simplicity, in this recipe, I choose to use Japanese style red bean paste. You can choose between either the Chinese red bean paste like the one for red bean bread or Japanese red bean paste. It is best if we start by making the red bean paste filling. Red Bean Steamed Buns Sweet red bean paste filling ![]()
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