Homemade Red Beans Buns

Since we will use one-time proofing dough, which means there is only one proofing process needed. So the first step of this red bean bun recipe is to make the paste. Add water, sugar, and soaked red beans into an instant pot, and cook with the bean procedure. Then transfer to a non-stick pan, and melt in butter (optional, you can use vegetable cooking oil too). Stir fry until the paste can stick together.

Once the paste is ready for wrapping, we start to make the dough. Add yeast and sugar in cold water or chilled water. Mix well.

Add flour and yeast water to a stand mixer and mix for around 1 minute at low speed. Add vegetable oil (optional) and continue kneading for at least 10 minutes until the dough is super smooth and elastic.

Take the dough out, slightly dust the operating board and then divide the dough into 8 portions.

Take one portion out, to get a smooth surface, knead the small for a couple of minutes, and then shape it into a ball. If you are not good at kneading dough, a beginner-friendly way is to roll out the wrapper and then roll it up, rotate it, and then roll it out again. With this method, you can make red bean buns with a smooth surface.

Press down and then roll out slightly to a larger wrapper, then turn the wrapper over (so the smooth surface on the outside) and roll like dumpling wrappers to get a thick bottom.

Place a red bean filling in the center, gather the dough slowly using the space between your thumb and forefinger, and then tear off the excess dough. With this method, we can make cute round red bean buns.

Turn the bun over and shape it into a dome (a little bit higher because it will flat a little bit ). Repeat to finish the remaining buns. You can achieve this by rolling the dough with two hands on the operating board.

Finish all of the buns, and transfer them to a lined steamer. I make 8 this time. Line your steamer and place the buns one by one, with space among each other. If you prefer smaller ones, you can make 10 red bean buns with those ingredients.

Cover the lid and now let them start one-time proofing. The time depends on lots of factors, including the room temperature and then the moisture. All we need to do is to watch the size of the dough. Your buns will be ready to steam when they are 1.5 times in size.

For a better look, we don't suggest waiting until they are 2 times in size because when the yeast starts to work, it produces small bubbles inside that beautiful and smooth skin and thus causes some small bubbles and bumps on the surface.

When the buns are ready to steam, add the wok or steamer with cold water and steam for around 13 minutes (on middle slow heat after the water starts to boil). Then remove from heat and let it stand for 5 minutes. Pillow soft and sweet red bean buns are ready.