Sweet Bean Buns Recipe
Sweet Bean Buns is a tasty and filling bun that is perfect for your late brunch or even a formal breakfast at home or outside. I am sure you will get hooked to this Sweet Bean Buns recipe.
Ingredients
Sweet Bun Dough or Mandarin Bun Dough
1 (16-oz.) can red bean paste
About 8 cups boiling water
Directions
Prepare dough.
On a floured surface, use your hands to shape dough into a long roll about 1-1/2 inches in diameter.
Chop roll in half with a cleaver.
Chop each half into 9 or 10 equal pieces.
Roll each piece into a small ball, then pat flat.
Use a rolling pin to roll out each piece to a 4-inch circle about 1/4 inch thick, rolling from edges inward and making edges slightly thinner than centers.
Cup a circle of dough in the palm of your hand.
Place about 1-1/2 teaspoons red bean paste in the center.
Pleat edges of circle, lift sides up over filling and twist together at the top to seal.
Gently shape each bun into a ball.
Arrange as many buns twist-side up on a damp cloth in a steamer as will fit, leaving 1 inch between buns.
Let stand 30 minutes to rise.
Pour 4 cups boiling water into a wok or large pot.
Cover steamer and place over boiling water.
Steam over high heat 20 minutes, adding more boiling water as needed.
Remove wok from heat.
Let stand 5 minutes.
Remove cover slowly as a quick cold draft may cause buns to collapse.
Repeat with remaining buns.
On a floured surface, use your hands to shape dough into a long roll about 1-1/2 inches in diameter.
Chop roll in half with a cleaver.
Chop each half into 9 or 10 equal pieces.
Roll each piece into a small ball, then pat flat.
Use a rolling pin to roll out each piece to a 4-inch circle about 1/4 inch thick, rolling from edges inward and making edges slightly thinner than centers.
Cup a circle of dough in the palm of your hand.
Place about 1-1/2 teaspoons red bean paste in the center.
Pleat edges of circle, lift sides up over filling and twist together at the top to seal.
Gently shape each bun into a ball.
Arrange as many buns twist-side up on a damp cloth in a steamer as will fit, leaving 1 inch between buns.
Let stand 30 minutes to rise.
Pour 4 cups boiling water into a wok or large pot.
Cover steamer and place over boiling water.
Steam over high heat 20 minutes, adding more boiling water as needed.
Remove wok from heat.
Let stand 5 minutes.
Remove cover slowly as a quick cold draft may cause buns to collapse.
Repeat with remaining buns.
