Red Bean Buns (Dou Sha Bao) 豆沙包
Chinese fluffy, warm and pillow-soft steamed buns with sweet red bean paste filling. These little buns are perfect for breakfast or dim sum at Chinese restaurant when you have yum cha.
You can have different fillings for the buns, lotus paste, custard, or whatever you like. They are so easy to make and keep well in freezer. Whenever you need these lovely buns, just steam to reheat it, it will become soft again.
傳統的中式包子／酒樓的點心，包子鬆軟，這次用紅豆蓉做餡料，甜甜的蜜紅豆，簡單又美味！
做法簡單，可加入自己喜歡的餡料，如連蓉、奶皇、紫薯等，變化多多。做早餐或下午茶就日最適合！自己做的包子更健康美味，小朋友必愛！
Divide the red bean paste into 8 pieces, roll into balls.
Mix yeast, sugar and milk together, let it rest for 10 minutes. Add the yeast mixture into the flour, mix and form a dough.
Knead the dough for about 8 minutes until the surface is smooth. Cover with cling film or kitchen towel, let it rest for 30 minutes.
Divide the dough into 8 pieces, press it to form a dish. Add in red bean paste filling, seal it and roll a ball.
Place the dough on the parchment paper and put in a steamer. Cover the lid and let it rest for 30 minutes. The dough will grow bigger.
Steam at high heat for about 12 minutes, turn off the heat and wait for 3 minutes to take the buns out. (So that buns will not become hard easily) 
將紅豆蓉分成8份，搓圓備用。
將酵母、糖和牛奶拌勻，靜置10分鐘。將酵母倒入麵粉內，拌勻成麵糰。
將麵糰搓麵團至表面平滑，約8分鐘，用布或保鮮紙蓋著，作第一次發酵，讓麵團靜止30分鐘。
將麵糰再搓兩分鐘，分成8份，壓成圓薄片，放入紅豆餡，封口，搓圓。
將包子放在烘焙紙上，放入蒸籠內，蓋上蓋靜止30分鐘作第二次發酵 （麵團會再發大一點）。
用大火蒸約12分鐘，關火，待3分鐘後才拿出包子 (這樣包子就不會很快變硬）*蒸好小心斜斜打開蓋，以免倒汗水令包子表面不平滑。
- 180 g all-purpose flour
- 20 g sugar
- 5 g yeast
- 100 ml milk
- 250 g red bean paste
- 180 克 中筋麵粉
- 20 克 糖
- 5 克 快速乾酵母
- 100 毫升 牛奶
- 250 克 紅豆蓉
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Divide the red bean paste into 8 pieces, roll into balls.
-
Mix yeast, sugar and milk together, let it rest for 10 minutes. Add the yeast mixture into the flour, mix and form a dough.
-
Knead the dough for about 8 minutes until the surface is smooth. Cover with cling film or kitchen towel, let it rest for 30 minutes.
-
Divide the dough into 8 pieces, press it to form a dish. Add in red bean paste filling, seal it and roll a ball.
-
Place the dough on the parchment paper and put in a steamer. Cover the lid and let it rest for 30 minutes. The dough will grow bigger.
-
Steam at high heat for about 12 minutes, turn off the heat and wait for 3 minutes to take the buns out. (So that buns will not become hard easily)
Based on 1 Review(s)My New Cookbook
