Saturday, March 25, 2023

Adzuki Bean Steamed Bun 【红豆包】

I make this Adzuki bean steamed buns a lot for breakfast, I liked that it is healthy and I could make it less sweet comparing to the shop bought version.


Ingredients:(makes 10)

For dough:

3 cup/ 360-380 gm All purpose flour (I used Organic Unbleached flour)
5 g / 1 packet of Active Dry Yeast
4 tbsp/60 gm Castor/ Powdered Sugar
1 tsp Baking Powder
1 cup lukewarm water
1 tbsp oil

For the filling:
350 g Adzuki Bean Paste



3 杯/ 360-380 克 中筋面粉 (我用了 Organic Unbleached flour)
5 g (一包)快速酵母 (Active Dry Yeast)
4 大勺/65 克 细砂糖
1 小勺 泡打粉 (Baking Powder)
1 杯  温水 
1 大勺 食油/猪油

350 克 豆沙馅

1. Knead together all the ingredients listed under dough and form a soft dough, covered it with clean cloth and leave it at warm place to raise to double its size. 

2. Turn the dough on a working space, evenly sprinkle baking powder over the dough and knead further for 5 minutes until the dough become smooth on the surface.

2. Divide Adzuki bean paste into 10 equal part and roll them into small balls.

3.Divide dough into 10 equal portions, depending on the size of pau you want to make. Use a rolling pin to roll out a portion of dough in such a way that the edges are thinner than the center.

4. Place the adzuki bean fillings in the center of the flat disc. Wrap and pleat to form a bun with flowery shape on top. It is important to proof the buns for 15-20 minutes before steaming.

5. Boil water in a steamer/wok, add 2 tbsp of vinegar into boiling water, this can enhance the color of pau and make it whiter in color. Steam the bun over high heat/rapid boiling water for 15 minutes.

6. Remove the whole steamer immediately from stove, DO NOT open the lid at this point of time. Wait for at least 5 minutes before you check on your buns. Serve warm or cold。

1. 把列在面团下边的所有材料(除了泡打粉)混合均匀,揉成一个软面团。

2. 加盖放温暖处发酵成两倍大(冬天需要大约45分钟),把泡打粉均匀撒到面团上再揉5分钟至光滑。

3. 把豆沙分成十个等份,搓成丸子状。

4. 把面团揉出空气,分成10个等份 。擀开呈圆形,然后把边擀薄,成中间厚,边上薄的面片。加上一份红豆馅,捏花包好。

5. 加盖静置15分钟,同时煮开小半锅水。

6. 水开后把蒸笼置到锅上大火蒸15分钟,蒸好熄火后不要马上开盖子,等五分钟。


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