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.
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.