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A frontal shot of a ceramic white plate arranged with five steamed red bean buns. Each bun reveals its intricate layers and patterns, resembling the delicate petals of a flower. The off-white bread is slathered with a reddish-brown red bean paste.

Red Bean Buns

Ultra soft and fluffy steamed buns twisted with sweet red bean paste.
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Prep Time 45 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 3 hours
Course Breakfast
Cuisine Asian, Chinese
Servings 5 Buns

Equipment

  • 1 Mixing Bowl
  • 1 Stand Mixer with Dough Hook recommended
  • 1 Lint-Free Towel
  • 1 Rolling Pin
  • 1 Bamboo or Metal Skewer
  • 1 Steamer Insert
  • 1 Pan with a Tight Fitting Lid
  • 1 Parchment Paper
  • 1 Knife or Bench Scraper

Ingredients
 

  • 3/4 cup whole milk chilled
  • 1/4 cup sugar
  • 1 tsp active dry yeast
  • 2 cups all purpose flour
  • 1 tsp neutral oil
  • 2/3 cup sweetened fine red bean paste

Instructions
 

Dough

  • In a mixing bowl, combine chilled milk, yeast, and flour. Stir until the mixture becomes clumpy. If using a stand mixer with a dough hook, knead on medium speed for 10 mins. Alternatively, knead the dough by hand for 15 mins.
  • Initially sticky, the dough will become smooth and non-sticky with kneading. Loosely cover the dough ball with a lint-free towel and let it rest for 5 mins.

Shape

  • Dust the counter well with flour. Roll the dough into a 1/4-inch-thick rectangle measuring 10 by 12 inches.
  • Apply a thin layer of oil on the top half and spread a thin layer of red bean on the bottom half.
  • Fold the dough in half, then cut it into 10 strips, alternating between 1-inch strips and slightly thinner pieces.

Assemble

  • Take a thinner piece, place it on top of a wider one.
  • Using a skewer or chopstick placed lengthwise in the center, gently press until the edges lift up.
  • Remove the skewer, slide it underneath, and hold the ends down with one hand while holding the skewer’s end with the other.
  • Twist clockwise, then firmly push the skewer down to seal the dough ball.
  • Gently remove the skewer and repeat.

Steam

  • Set up a steamer lined with parchment paper on the stove. Arrange the buns in the steamer. Cover with its lid and let the buns rest for 1 to 2 hours, or until doubled in size with the stove off.
  • Once proofed, bring water to a boil in the steamer. Steam the buns for 15-18 mins. Serve hot.
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