Imagine biting into a soft, pillowy steamed bun that reveals a sweet, velvety red bean paste center - a culinary treasure that transports you straight to the heart of traditional Chinese cuisine. These Mini Sweet Bean Paste Buns are not just a recipe; they're a delightful experience that combines simplicity, elegance, and irresistible flavor in every single bite. Whether you're a seasoned home cook or a curious food enthusiast, this recipe will unlock the secrets to creating restaurant-quality dim sum right in your own kitchen!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 12 buns
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup sugar
- 1/2 teaspoon instant yeast
- 1 cup sweet red bean paste
- 1 tablespoon vegetable oil
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, and instant yeast. Mix the dry ingredients thoroughly to ensure even distribution.
- Gradually add warm water to the dry ingredients, stirring continuously to form a soft, smooth dough. Knead the dough for about 8-10 minutes until it becomes elastic and slightly glossy.
- Add vegetable oil to the dough and continue kneading for an additional 2-3 minutes until the oil is completely incorporated and the dough feels smooth.
- Cover the dough with a clean, damp kitchen towel and let it rest in a warm, draft-free area for approximately 30 minutes. The dough should double in size during this proofing period.
- After resting, punch down the dough and divide it into 12 equal portions. Roll each portion into a small, smooth ball.
- Flatten each dough ball into a circular disc about 3 inches in diameter, using your palm or a rolling pin. Ensure the center is slightly thicker than the edges.
- Place a small spoonful of sweet red bean paste (about 1 tablespoon) in the center of each dough disc.
- Carefully gather the edges of the dough disc, pinching and pleating them together to completely enclose the bean paste. Ensure the filling is fully sealed.
- Turn the filled bun seam-side down and gently shape it into a smooth, round ball. Repeat for all 12 buns.
- Arrange the buns on a steamer lined with parchment paper or cabbage leaves, leaving space between each bun to allow for expansion.
- Steam the buns over medium-high heat for 15-20 minutes. Keep the steamer covered during the entire cooking process.
- After steaming, turn off the heat but keep the lid on for an additional 2-3 minutes to prevent the buns from deflating.
- Carefully remove the buns from the steamer and let them cool for a few minutes before serving. Serve warm for the best texture and flavor.
Tips
- Temperature Matters: Use warm (not hot) water when preparing your dough to activate the yeast correctly without killing it.
- Kneading Technique: Spend extra time kneading to develop gluten, which gives your buns that signature soft and fluffy texture.
- Resting is Crucial: Allow sufficient proofing time for the dough to rise, ensuring light and airy buns.
- Sealing Technique: When filling the buns, pinch and pleat the edges carefully to prevent the bean paste from leaking during steaming.
- Steaming Secrets: Keep the steamer lid on during cooking and for a few minutes after to maintain moisture and prevent buns from deflating.
- Serving Suggestion: Serve these buns warm for the most enjoyable taste and texture experience.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
