Red Bean Buns (Dou Sha Bao) 豆沙包

A classic Cantonese steamed bun filled with sweet red bean paste. It's a popular dessert or snack, known for its soft, fluffy exterior and sweet, smooth filling.

Nutrition (per serving)

Ingredients

• All-purpose flour
• Warm water
• Active dry yeast
• Sugar
• Baking powder
• Vegetable oil
• Sweet red bean paste

Steps

1. Dissolve yeast and a pinch of sugar in warm water. Let sit for 5 minutes until foamy.
2. In a large bowl, combine flour, remaining sugar, and baking powder.
3. Pour the yeast mixture and vegetable oil into the dry ingredients.
4. Mix until a rough dough forms, then knead on a lightly floured surface for 10-15 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it proof in a warm place for 60-90 minutes, or until doubled in size.
6. While the dough is proofing, divide the sweet red bean paste into 8 equal portions and roll them into small balls.
7. Once the dough has doubled, punch it down gently to release air.
8. Divide the dough into 8 equal portions and roll each into a smooth ball.
9. Flatten each dough ball into a round wrapper, thicker in the middle and thinner at the edges.
10. Place a red bean paste ball in the center of a dough wrapper.
11. Gather the edges of the dough around the filling and pinch them tightly to seal, forming a bun.
12. Place the sealed bun seam-side down on a small piece of parchment paper. Repeat for all buns.
13. Arrange the buns in a steamer basket, leaving space between them. Cover and let them rest for a second proofing for 15-20 minutes.
14. Bring water to a boil in a steamer.
15. Place the steamer basket with the buns over the boiling water.
16. Steam the buns over high heat for 12-15 minutes.
17. Turn off the heat and let the buns rest in the steamer with the lid on for 5 minutes before opening.
18. Serve warm.

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