Red Bean Buns (Dou Sha Bao, 豆沙包)

Method19 steps

1. 1

   Step 1: Cover the dry adzuki beans (150 g) with plenty of the separate soaking water and leave overnight in the refrigerator.

   Uses 150 g dry adzuki beans · Enough separate water to cover the beans overnight

2. 2

   Step 2: Drain the soaked beans and discard the soaking water (500 ml). Put the beans in a pot with the separate 500 ml water. Bring to a boil, then reduce to a gentle simmer for about 90 minutes until soft. Check the liquid and add a little hot water if needed to prevent drying out. Drain the cooked beans well.

   Simmer adzuki beans · 90 minUses Soaked adzuki beans, soaking water discarded · 500 ml water for cooking the soaked beans · Only-needed hot top-up water

3. 3

   Step 3: Blend the drained cooked beans with the filling’s 2 tbsp white sugar, 1 tbsp dark brown sugar and 80 g butter on high speed to a fine paste. Add only as little blending water as needed to help the processor turn.

   Uses Drained cooked beans, cooking liquid excluded · 2 tbsp white sugar for the filling · 1 tbsp dark brown sugar for the filling · 80 g butter for the filling · As little blending water as needed

   
4. 4

   Step 4: Transfer the soft paste to a non-stick pan. Cook over medium-high heat, stirring and flipping constantly to prevent burning. Remove it from the heat once its colour darkens and it holds its shape while still soft. Transfer to a bowl and cool enough to handle; it firms as it cools.

   Uses Blended sweet red bean paste

   
5. 5

   Step 5: Optional advance filling preparation: cool the bean paste promptly and refrigerate in an airtight container at 4°C or colder for up to three days, or freeze for up to two months. Thaw frozen paste in the refrigerator. Before wrapping, bring only the portion you need to a workable, softened consistency; keep the rest cold. Skip storage when making the buns now.

   Uses Cooked bean paste selected for advance storage

6. 6

   Step 6: Hand-mixing route only: mix the dough flour (350 g), instant yeast, baking powder (2 tsp), dough sugar (1 tbsp) and 1½ tbsp oil in a bowl. Add the lukewarm water gradually, using 180 g as a guide, and combine into a rough dough. Adjust slightly with the extra water or flour if needed for soft, non-sticky dough. Cover and rest for 10 minutes, then knead again for about 1–2 minutes until very smooth. Skip the mixer route.

   Rest hand-mixed dough · 10 minUses 350 g all-purpose flour for the dough · 2 tsp instant dry yeast · 2 tsp baking powder · 1 tbsp sugar for the dough · 1½ tbsp neutral cooking oil for the dough · Needed amount from the 180 g water guide · A little extra water only if needed · A little extra flour only for adjustment if needed

7. 7

   Step 7: Stand-mixer route only, instead of hand mixing: combine the dough flour (350 g), instant yeast, baking powder (2 tsp), dough sugar (1 tbsp), 1½ tbsp oil and needed lukewarm water from the 180 g guide in the bowl. Knead on low speed for about 8 minutes until very smooth, soft and non-sticky, adjusting slightly with extra flour or water only if needed. Skip the hand-mixing rest.

   Uses 350 g all-purpose flour for the dough · 2 tsp instant dry yeast · 2 tsp baking powder · 1 tbsp sugar for the dough · 1½ tbsp neutral cooking oil for the dough · Needed amount from the 180 g water guide · A little extra water only if needed · A little extra flour only for adjustment if needed

   
8. 8

   Step 8: Use the smooth dough from your chosen hand or mixer route. Roll it into a long rope and divide into fourteen equal pieces. Work on one piece at a time and keep the others covered so they do not dry out; no proof is needed before shaping.

   Uses Smooth hand-mixed dough, only for that route · Smooth mixer dough, only for that route

9. 9

   Step 9: Roll one dough piece into a wrapper about 10 cm across, leaving the centre thicker than the edge. Dust lightly with the separate extra flour only if needed. Roll and fill one wrapper at a time while the remaining dough stays covered.

   Uses One of fourteen dough pieces at a time · Light dusting flour only if needed

   
10. 10

    Step 10: Put a spoonful of softened cooled bean paste, about 30 g, in the middle of one wrapper. Pleat and pinch the edges together, or bring the four sides together and pinch every opening closed, so the filling is fully enclosed. Use paste from the fresh batch or the softened advance batch, as appropriate.

    Uses One rolled wrapper at a time · About 30 g cooled paste per bun, fresh-paste route · About 30 g softened paste per bun, advance-paste route

    
11. 11

    Step 11: Turn the sealed bun so its smooth side faces upward and the seam is underneath. Rotate it gently between your hands to make a slightly raised round bun. Repeat the rolling, filling and shaping with all fourteen dough pieces. Refrigerate any excess bean paste promptly for up to three days, or freeze it for up to two months. For paste prepared in advance, keep to its original storage deadline.

    Uses Filled sealed buns, shaped one at a time · Any remaining fresh bean paste, for cold storage only · Any remaining advance paste, keep cold within its original storage limit

12. 12

    Step 12: Optional decoration: use a chopstick and a little red food colouring to mark a red dot on each bun. Leave the buns plain if you prefer.

    Uses Fourteen shaped buns, unused filling excluded · A little red colouring only for optional dots

13. 13

    Step 13: Line the steamer baskets with parchment paper and arrange all fourteen shaped buns with ample gaps so they can expand. Use perforated parchment or individual pieces so steam can pass through.

    Uses Decorated or plain shaped buns

14. 14

    Step 14: Leave the assembled buns uncovered for about 30 minutes until very light and plump. They should expand a little but do not need to double in size; avoid overproofing.

    Proof assembled buns · 30 minUses Loaded assembled buns

15. 15

    Step 15: Bring the separate steamer water to a full boil in the wok or pot, keeping its level below the buns. Put the proofed baskets in place; stack two or three only if your setup allows steam to reach every basket.

    Uses Proofed buns in their baskets · Enough separate water below the baskets to maintain steam

16. 16

    Step 16: Once steady steam reaches the buns, cover and steam over medium-high heat for 10 minutes until cooked and fluffy. Maintain the steam and top up the water below the baskets if needed. Remove the lid and serve immediately; an extra covered rest is not required.

    Steam red bean buns · 10 minUses Proofed buns loaded over boiling water, external water excluded · Steamer water maintained below the buns

    
17. 17

    Step 17: Promptly store cooked leftover buns in an airtight container in the refrigerator at 4°C or colder for up to three days, or freeze for up to two months. Store the buns after cooking; do not refrigerate or freeze the uncooked leavened buns.

    Uses Cooked buns selected as leftovers

18. 18

    Step 18: Refrigerated-leftover route only: steam the cooked chilled buns for about 3 minutes from steady steam until soft and hot through. For frozen cooked buns, either thaw them in the refrigerator first and use this route, or skip it and use the direct-from-frozen route next.

    Reheat chilled cooked buns · 3 minUses Cooked chilled or refrigerator-thawed buns, only for the chilled route · Water below the baskets for reheating

19. 19

    Step 19: Frozen-leftover route only, instead of the chilled-bun reheat: steam the cooked frozen buns directly from the freezer for about 6 minutes from steady steam until soft and hot through. Do not add the chilled-bun three-minute timer.

    Reheat frozen cooked buns · 6 minUses Cooked frozen buns, only for direct-from-frozen reheating · Water below the baskets for reheating