Red Bean Buns (Dou Sha Bao, 豆沙包)
The pure white bun envelops a sweet red bean filling, which is the Chinese dessert known as "red bean bun". With its fragrant and soft texture, it's my favorite type of bun to eat. The recipe is also quite simple to make. Interested in learning? Today, I'll share this recipe, along with many practical tips.
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Red bean bun, also known as "dousha bao," is a beloved type of bun in China. It consists of two delicious components: a fluffy fermented dough skin and a creamy sweet filling made from red beans. If you learn how to make it, you'll be really cool. Red bean buns can be enjoyed all year round. Now, let's explore the method of making red bean buns together!
1. What is a red bean bun?
A red bean bun is a delicacy made from ingredients such as red beans and self-rising flour. It originated mainly in northern China and gradually spread to southern regions. Today, it has become an indispensable part of Chinese cuisine and is also widely popular in other countries.
2. What ingredients are needed to make red bean buns?
To make red bean buns, you'll need the following ingredients:
- Flour
- Yeast
- Red beans
- Milk
- Granulated sugar
Among these ingredients, flour, yeast, and red beans are essential for making red bean buns.
3. What kind of flour is used for red bean buns?
There are various types of flour available in China, including corn flour, wheat flour, bread flour (high-gluten flour), all-purpose flour (medium-gluten flour), buckwheat flour, and possibly other coarse grains.
For making red bean buns, the commonly used flour is bread flour (high-gluten flour). This type of flour has excellent elasticity and structure, resulting in a soft and fluffy texture for the buns. Bread flour is readily available and can be found in nearby Chinese stores.
However, if you can't find bread flour, you can also use corn flour or all-purpose flour (medium-gluten flour) as substitutes. The resulting red bean buns will still have a very good texture.
4. Mastering the steaming technique for buns
If you enjoy steaming your buns immediately after wrapping them, please remember that this is not the correct method. The main ingredient of buns is flour, which needs time to continue fermenting. The dough will only become soft and fluffy after fermentation.
The correct approach is to place all the wrapped buns in a steamer and add an appropriate amount of warm water to the steamer. Do not turn on the heat at this point. Let the buns ferment for about 30 minutes.
After 30 minutes of fermentation, turn on medium to high heat and steam the buns for approximately 15 minutes. During this time, the heat inside the steamer will gradually increase, cooking the buns. After 15 minutes, turn off the heat. Do not immediately uncover the steamer. Let the buns rest for about 5 minutes before uncovering. This resting period allows the buns to set properly; otherwise, they may collapse or wrinkle.
5. Techniques for making red bean filling
Since red beans are quite hard, it's best to soften them before making the red bean filling. Soak the red beans overnight and then cook them in water until they become soft.
For cooking red beans, the ideal ratio of water to red beans is 2:1. Bring the water and red beans to a boil over high heat, then turn off the heat. Do not uncover the pot; instead, let it simmer for 4-5 hours. This will ensure that the red beans become soft and tender.
Finally, the red bean filling should not be too thin; otherwise, it will be difficult to wrap in the buns and may cause the filling to leak out when eaten. It's important to pay attention to the ratio of water to red beans and to control the cooking time properly.
Having summarized so many techniques and methods for making red bean buns, I believe everyone now has a good understanding of how to create high-quality red bean buns. Let's now try making them together!
INGREDIENTS
MAIN INGREDIENTS
- 500g High-gluten flour
- 250g Red beans
ACCESSORIES
- 5g Yeast
- 30g Dried cranberries
- 280g Milk
- 30 Red dates
DIRECTIONS
STEP 1
Begin by preparing all the ingredients. Mix 500g of high-gluten flour with 5g of yeast until well combined. Gradually pour in 280g of warm milk and knead into a dough of medium softness. Let it sit and ferment for about 30 minutes.
Tip:
I substituted milk for water and slightly warmed it in the microwave. This makes the red bean buns more fragrant and sweet. The ratio of flour to milk is 2:1.
STEP 2
Prepare 30g of dried cranberries. Wash and pit 30 red dates, then chop them finely for later use.
STEP 3
Soak 250g of red beans for 3-4hours in advance, then cook them in a pressure cooker until tender.
Tip:
If you have ample time, you can soak the red beans overnight.
STEP 4
After cooking the red beans until tender, let them simmer for 3-4 hours. Then, take them out and mash them into a paste.
STEP 5
Add the chopped red dates and dried cranberries to the mashed red beans.
STEP 6
Next, mix all the filling ingredients together until evenly combined into the red bean filling.
Tip:
If you prefer it sweeter, you can add some sugar for seasoning, but I won't add any.
STEP 7
Then, transfer the fermented dough onto a work surface, knead it to remove air, and divide it into small portions. Take one portion and roll it out into a large sheet.
STEP 8
Take a piece of the dough sheet and place the filling in the center.
STEP 9
Wrap it up like a bun, with the sealed side facing down, and shape it into a round ball.
STEP 10
Wrap all the dough pieces into buns, then let them rest in order and ferment again.
Tip:
The second fermentation should last for 20-30 minutes.
STEP 11
After the second fermentation is complete, place the buns in a steamer and steam for 20 minutes. Let them rest for 5-10 minutes after steaming.
STEP 12
The red bean buns, with the aroma of wheat, milk, red dates, and the sweet and sour taste of cranberries, are now ready.
Recipe analyzer
- Recipes: Red Bean Buns (Dou Sha Bao, 豆沙包)
- Main Ingredients:6
- Servings per recipe:1
- Servings size:1.3 kg
-
Energy (calories)：3451 kcal
-
Protein：172.35 g
-
Fat：193.1 g
Why gray?
-
Carbohydrates：322.23 g
-
Protein: 17%603 kcal
-
Fat: 47%1619 kcal
-
Carbohydrates: 36%1228 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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