Red Bean Buns, known as Dou Sha Bao (豆沙包) in Mandarin, are soft and fluffy steamed buns filled with sweet red bean paste. These buns are a beloved treat in Chinese cuisine, often enjoyed as a dessert or snack. With their soft texture and sweet filling, they’re perfect with a cup of tea or as a light breakfast.
Making Dou Sha Bao at home is easier than you might think, and in this guide, we’ll walk you through the process of making these delicious buns from scratch. Whether you’re familiar with Chinese steamed buns or trying them for the first time, these Red Bean Buns are sure to delight your taste buds.
Ingredients for Making Red Bean Buns (Dou Sha Bao)
To make these buns, you’ll need a few basic ingredients for the dough and the filling. The red bean paste can be either homemade or store-bought, depending on your preference and time availability.
For the Dough
- 2 cups all-purpose flour (250g): This forms the base of the buns and gives them their soft texture.
- 1/4 cup cornstarch (30g): Helps create a lighter, fluffier texture in the dough.
- 2 teaspoons instant yeast: To help the dough rise.
- 2 tablespoons sugar (25g): Adds a touch of sweetness to the dough.
- 1/4 cup warm milk or water (60ml): To help activate the yeast.
- 1/2 cup warm water (120ml): To bring the dough together.
- 1 tablespoon vegetable oil or melted butter: To add moisture and softness to the dough.
For the Red Bean Filling
- 1 cup red bean paste (anko): You can use canned red bean paste or make it from scratch (see the recipe below). Choose either a smooth or chunky texture based on your preference.
- 1 tablespoon sugar (optional): If your red bean paste isn’t sweet enough, you can add extra sugar to taste.
Optional Garnish
- Black sesame seeds or poppy seeds: To sprinkle on top for decoration.
How to Make Red Bean Buns (Dou Sha Bao)
1. Prepare the Dough
- Activate the Yeast: In a small bowl, mix the warm milk (or water) with sugar and yeast. Stir to combine and let it sit for about 5-10 minutes until frothy. This step ensures the yeast is active and ready to work.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, cornstarch, and a pinch of salt. Create a well in the center.
- Combine and Knead the Dough: Pour the yeast mixture, warm water, and vegetable oil into the well. Mix until the dough begins to come together. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, add a little more flour as needed.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
2. Make the Red Bean Paste Filling (Anko)
If you’re making your own red bean paste, here’s a quick recipe:
- Soak the Beans: Rinse 1 cup of adzuki beans and soak them in water overnight or for at least 6-8 hours.
- Cook the Beans: Drain the soaked beans and transfer them to a pot. Cover with fresh water and bring to a boil. Lower the heat and simmer for about 1 hour or until the beans are soft.
- Mash and Sweeten: Drain any excess water and mash the beans until smooth or slightly chunky (depending on your preference). Stir in 1/2 cup of sugar (adjust to taste) and a pinch of salt, and cook over low heat until it forms a thick paste. Let it cool before using.
3. Shape the Buns
- Divide the Dough: Once the dough has risen, punch it down to release any air bubbles. Transfer it to a floured surface and divide it into 10-12 equal portions. Roll each portion into a ball.
- Fill the Buns: Flatten each dough ball into a disk about 4 inches (10 cm) in diameter. Place about 1-2 tablespoons of the red bean paste in the center. Carefully fold the edges of the dough over the filling and pinch them together to seal. Shape the bun into a round, smooth ball with the sealed side down.
- Let the Buns Rest: Place the buns on parchment paper squares or a lightly oiled steaming tray to prevent sticking. Cover the buns with a damp cloth and let them rise for another 30-45 minutes until slightly puffy.
4. Steam the Buns
- Prepare the Steamer: Fill a steamer with water and bring it to a boil over medium-high heat.
- Steam the Buns: Place the buns in the steamer, leaving some space between each bun to allow for expansion. Cover and steam over medium heat for 12-15 minutes. Make sure to keep the lid on the steamer closed to maintain the heat.
- Cool Slightly: Once steamed, turn off the heat but let the buns sit in the steamer for another 2-3 minutes before removing the lid. This helps prevent the buns from collapsing due to a sudden temperature change.
Tips for Making Perfect Red Bean Buns
1. Don’t Overfill the Buns
Be careful not to add too much red bean paste, as overfilling can cause the buns to tear during steaming. About 1-2 tablespoons of filling is usually perfect.
2. Smooth and Seal the Dough Properly
When wrapping the filling, make sure to seal the dough properly to prevent the filling from leaking out. Pinch the dough tightly and smooth out any seams.
3. Steam Over Medium Heat
Steaming over medium heat ensures that the buns cook evenly without becoming too dense. If the heat is too high, the buns may expand too quickly and crack.
Serving and Storing Red Bean Buns
1. Serving Suggestions
Dou Sha Bao is best enjoyed warm, straight out of the steamer. Pair these buns with Chinese tea or a hot cup of matcha for a delightful snack or dessert.
2. Storing and Reheating
To store leftover buns, let them cool completely and place them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 1 month. To reheat, steam the buns for a few minutes until warm.
Variations and Customizations
1. Matcha Red Bean Buns
For a twist on the traditional recipe, add 1 tablespoon of matcha powder to the dough mixture to create green buns with a subtle tea flavor. The earthy notes of matcha pair beautifully with the sweetness of the red bean paste.
2. Coconut Red Bean Buns
Mix shredded coconut into the red bean paste for a tropical touch. The coconut adds an extra layer of flavor and texture to the filling.
3. Pan-Fried Red Bean Buns
If you prefer a crispier exterior, try pan-frying the buns. After steaming, place them in a lightly oiled pan and cook until the bottoms are golden brown and crispy.
FAQs About Red Bean Buns (Dou Sha Bao)
1. Can I make the dough without yeast?
While yeast is traditional for a fluffy texture, you can make a quicker version with baking powder. The buns will be slightly denser but still tasty.
2. Can I use other fillings besides red bean paste?
Absolutely! Popular alternatives include lotus seed paste, black sesame paste, or sweet taro paste. Feel free to experiment with different fillings.
3. How do I make the buns vegan?
To make the buns vegan, simply replace the milk with water or plant-based milk and use vegetable oil or coconut oil instead of butter.
4. Why did my buns deflate after steaming?
This can happen if the buns are over-proofed or if there is a sudden drop in temperature after steaming. Make sure to let the buns rest in the steamer for a few minutes before removing the lid.
5. Can I bake the buns instead of steaming them?
Yes, you can bake the buns for a different texture. Place the buns on a baking tray lined with parchment paper and bake at 350°F (175°C) for about 15-18 minutes or until golden brown.
6. How can I make the buns fluffier?
Ensure that your yeast is fresh and properly activated. Knead the dough until it’s smooth and elastic, and allow enough time for the dough to rise. A well-kneaded and properly proofed dough will result in soft, fluffy buns.
Conclusion
Red Bean Buns (Dou Sha Bao) are a classic Chinese delight that are both simple to make and incredibly satisfying to eat. Their soft, fluffy texture and sweet filling make them a perfect treat for any occasion. Whether you’re enjoying them with family, making them for a festive event, or simply treating yourself, these buns are sure to bring a taste of authentic Chinese cuisine to your home.