Red Bean Buns Recipe (Dou Sha Bao)

All-purpose flour: The base for the dough, providing structure and texture.

Instant yeast: Helps the dough rise, making the buns light and fluffy.

Warm water: Activates the yeast and brings the dough together.

Sugar: Adds a touch of sweetness to the dough.

Vegetable oil: Keeps the dough moist and tender.

Salt: Enhances the flavor of the dough.

Red bean paste: The sweet filling made from adzuki beans, giving the buns their signature taste.

When kneading the dough, ensure to use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten structure, making the dough smooth and elastic. If the dough is too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much as it can make the dough tough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the buns denser.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used if dissolved in warm water first, though it may take longer to rise.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the dough.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a healthier fat option.

• salt - Substitute with sea salt: Sea salt can offer a more complex flavor profile compared to regular table salt.

• red bean paste - Substitute with sweetened black bean paste: Sweetened black bean paste offers a similar texture and sweetness with a slightly different flavor.

• Allow the red bean buns to cool completely at room temperature before storing or freezing. This prevents condensation from forming, which can make the buns soggy.

• For short-term storage, place the cooled buns in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days. If you prefer, you can also refrigerate them, but be aware that refrigeration can sometimes dry out the buns.

• To freeze the buns, wrap each bun individually in plastic wrap to prevent freezer burn. Then, place the wrapped buns in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of freshness.

• When you're ready to enjoy the frozen buns, remove the desired number from the freezer. Let them thaw at room temperature for about 1-2 hours.

• To reheat the thawed buns, you can steam them for about 5-10 minutes until they are warm and soft. Alternatively, you can microwave them on a microwave-safe plate, covered with a damp paper towel, for about 1-2 minutes. Be cautious not to overheat, as this can make the buns tough.

• If you prefer a slightly crispy exterior, you can reheat the buns in a preheated oven at 350°F (175°C) for about 10 minutes. This method will give the buns a nice texture while keeping the red bean paste filling warm and delicious.

• Enjoy your red bean buns as a delightful snack or dessert, savoring the sweet and smooth red bean paste encased in the soft, fluffy bun.

• Steaming Method: Place the red bean buns in a steamer basket lined with parchment paper. Steam over boiling water for about 5-7 minutes until they are heated through. This method helps retain the buns' soft and fluffy texture.

• Microwave Method: Wrap each bun in a damp paper towel to prevent drying out. Microwave on medium power for 30-45 seconds. Check if they are warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as this can make the buns chewy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the buns on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until warmed through. This method is great for reheating multiple buns at once.

• Pan Method: Heat a non-stick pan over medium-low heat. Add a small amount of water to the pan and place the buns in it. Cover with a lid and let them steam for about 5 minutes. This method combines steaming and pan heating, ensuring the buns stay moist.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the buns in the basket and heat for about 3-5 minutes. This method is quick and helps maintain a slightly crispy exterior while keeping the inside soft.

• Mixing bowl: A large bowl used to combine the flour, yeast, sugar, and salt, and later to mix in the warm water and vegetable oil to form the dough.

• Measuring cups: Used to measure out the precise amounts of flour, water, and red bean paste needed for the recipe.

• Measuring spoons: Used to measure smaller quantities of ingredients like yeast, sugar, salt, and vegetable oil.

• Wooden spoon: Useful for initially mixing the ingredients together before kneading the dough by hand.

• Kitchen scale: Optional but helpful for dividing the dough into 8 equal pieces to ensure uniform buns.

• Rolling pin: Used to flatten each piece of dough before placing the red bean paste in the center.

• Steamer: Essential for steaming the buns to cook them through. This can be a bamboo steamer or a metal steamer insert for a pot.

• Parchment paper: Used to place the buns on while they rise and to prevent them from sticking during steaming.

• Clean kitchen towel: Used to cover the dough while it rises to prevent it from drying out.

• Knife: Useful for dividing the dough into equal pieces.

• Timer: Helps keep track of the rising and steaming times to ensure the buns are perfectly cooked.

Prepare the filling: Make the red bean paste filling ahead of time and store it in the fridge.

Use a stand mixer: Let a stand mixer knead the dough for you to save time and effort.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Double the batch: Make a double batch of dough and freeze half for future use.

Quick rise method: Place the dough in a warm oven (turned off) to speed up the rising process.

Steam in batches: Use multiple tiers in your steamer to cook more buns at once.