Today we are sharing the Steamed Red Bean Paste Buns / Tau Sar Pau recipe. The Bao skin recipe is the key to making delicious Chinese Steamed Buns. If you don’t like red bean paste, this recipe can also use to make cute Mantou.
Please refer to this video for the recipe of making red bean paste:
The red bean paste filling really takes time to make, but the homemade stuffing can be eaten safely and healthily. Our red bean paste is a less oil and low sugar recipe. If you like more sweet taste, you can add more sugar during cooking. I recommended that you can do more at a time and store it in the freezer for 1 month, or just store in the refrigerator that can last about 3 days. When you want to make red bean paste buns or snow skin mooncakes, you can take them out from the freezer and defrost it. It is very convenient.
How to make delicious Steamed Red Bean Buns?
First of all, the bao skin must be white and smooth, then taste chewy. This kind of Baozi are delicious. This time we are doing Bear Steamed Buns for the shaping. So the moisture content of the dough is kept a little less. So that after the buns fermented and steamed, the dough will not stick together and the shape still can be seen. The texture of this dough is a little bit solid and chewy. If you like buns with a softer and moist taste, you can try adding more water to the dough. But the bun cannot be shaped and will be sticky when kneading the dough.
As for the buns not to collapse, you have to take a little bit more effort to gently rub the buns higher after wrapping the filling. By doing this, the Chinese Steamed Buns will not collapse when they are fermented. Grasp the theory and character of the dough will be helping a lot while making Baozi. Of course, this is also inseparable from multiple exercises and learning to feel the texture of the dough, humidity and so on.
Steamed Red Bean Paste Buns (Tau Sar Pau)
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⚪ Bao Skin Recipe
- 220 g All Purpose Flour
- 120 ml Water
- 3 g Sugar
- 3 g Instant Yeast
⚫ Red Beas Paste Filling
- 100 g Red Beans
- 2 pcs Pandan Leaves
- 1 pc Tangerine Peel
- 1 tbsp Maltose
- 25 g Corn Oil
- 50 g Sugar
- 350 ml Water
⚫ Red Bean Paste Filling
- After cleaning red beans, tangerine peel and pandan leaves, put in a pressure cooker, adding water then cook for 15 minutes or until soft.
- After red beans are ready to take out pandan leaves, and blend the cooked red beans with a food processor. (⚠️Do not use a sealed blender! Because the red beans are still hot, a lot of heat will be released during the blending process. Using a sealed blender will cause an explosion)
- Pour red beans paste into a saucepan, adding sugar, maltose and oil, stir fry with medium heat until the mixture thickened like peanut butter jam.
- Set aside and let it cool.
⚪ Bao Skin
- Add instant yeast and sugar into water then stir well. In areas with low temperatures, warm water can be used to shorten the time of yeast fermentation.
- Pour the combination water into all purpose flour, stir well and knead into dough.
- Rest for 10 minutes.
- Knead the dough again, about 5 minutes.
- Cover up with wet fabric and let it fermentation 1 hour or double size.
- Knead out the air in the fermented dough then divided into 8 small doughs evenly, about 40g each.
- Press the dough into a round shape and put in filling.
- After sealing the bun put it into a steamer and cover with the lid, last fermentation for 1 hour or 1.5 times larger.
- High heat steam until the water boiling then turn to medium heat, steam for 15 minutes, then turn off the heat and let it leave for 5 minutes.
- In the beginning, I didn’t knead the dough smoothly but chose to rest it so that the dough passed through time and the naturally formed gluten. So this will not use too much energy to knead the dough but it takes more time.