Pan-fried Chinese Buns
Pan-fried Chinese style buns with sweet red bean paste filling.
- Prep time
- 2 hr
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 g all-purpose flour or Bao flour ( , around 2 cups)
- 2 tsp. instant yeast
- 150 ml milk ( , with 10ml more for adjusting)
- 2 tbsp. sugar
- 3 g salt
- 4-8 tbsp. sweet red bean paste
- 2 tbsp. oil for frying
Instructions
- 1
In a stand mixer, add flour, salt, instant yeast, milk and sugar and then mix at low speed for 8-9 minutes until the dough is soft and smooth.
- 2
Cover with a wet cloth and set aside in a warm place until the dough has doubled in size. Press the dough down (to remove most of the air inside) and then divide the dough into two halves.
- 3
Then roll one half into a long log and divide into four portions. Flatten one portion and roll it into a circle wrapper.
- 4
Scoop around 1/2 tablespoon to 1 tablespoon sweet red bean paste in the center.Seal the bun completely and then turn it over, making the side with folds facing down. Shape to a round bun. Repeat to finish all.
- 5
Cover the buns with a wet cloth, and then set aside for 45 minutes to 1 hour. Pour oil to a pan and place the buns one by one. Fry one side over medium slow fire for 6-8 minutes (with the lid covered) and then turn over the fry for another 4-5 minutes (with the lid removed).