Instead of bread/buns baking, I decided to attempt steamed buns. Mom had been complaining that she kept on getting ulcers after trying my baked products. If you had been following my blog, you would have known that I had been attempting quite a few bread/buns recipes. And Mom would usually wait for at least overnight before she tries on my baked products. Reason being, she wanted to reduce the chances of getting mouth ulcers.
Anyways, I had attempted steamed buns with the bread machine couple of months ago. Unfortunately, it was not successful as the buns looked hideous while they were still steaming. And sadly, they turned dense and hard when they had cooled down. So, I decided to try the simplest recipe which I could find of Steamed Red Bean Buns which was also literally known as Tau Sar Pau in Chinese.
One of my colleagues had bought the premix kind of Pau Flour couple of weeks ago and the texture was good and soft. But I decided to make these buns from scratch since I still have a bag of unused Hong Kong Special Flour but with the use of a bread machine. Without further ado, let me show you my version of Steamed Red Bean Buns!
Steamed Red Bean Buns (adapted from Smiley Baker)
There are a lot of recipes which you could find from Google for Steamed Red Bean Buns but I chose this recipe as it was the easiest which I found. GUAI SHU SHU also has a recipe for Steamed Red Bean Buns but my bread machine could not hold that much amount of flour at the same time.
- 160g water
- 1 tbsp corn oil
- 300g Hong Kong Special Flour
- 1/2 tsp baking powder
- 30g fine granulated sugar
- 3/4 tsp instant dry yeast
- 320g red bean paste
- Measure and weigh all ingredients in advance.
- Remove bread pan from the bread machine and install collapsible paddle.
- Place and pile up all ingredients in the same order as above (water, oil, flour, baking powder, sugar and instant dry yeast).
- Wipe spillage outside the bread pan, if any.
- Return the bread pan into the bread machine and close the lid.
- Choose setting (Dough) and press START.
- Wait for machine to finish all cycles before removing the bread pan from the bread machine.
- While waiting for the dough to be ready, shape the red bean paste into balls with the weigh of 20 grams each. Set aside until they are to be used.
- When the dough is ready, sprinkle some flour on top of the proofed dough.
- Sprinkle some flour onto worktop and remove the dough from the bread pan onto the floured worktop.
- Press down the dough to release the air trapped inside.
- Divide the dough equally into 16 portions.
- Flatten up each individual dough and wrap red bean paste filling in it. Close the dough, pinch to seal and shape the dough into balls.
- Place the ball shaped dough onto parchment papers with the seals facing down. *I used 10cm cupcakes liners*
- Let the dough do the final proofing in a closed oven (without power switched on) for about 20 to 30 minutes or when the dough doubled in size.
- When the dough are ready, steam them over high medium heat for about 12 minutes.
I was extremely pleased at how these buns turned out to be. But of course, credits would go to Mom as she was the one who did all the shaping, filling and steaming. All I did was measuring the ingredients and dump them into the bread machine for kneading.
The buns stayed soft even they were exposed under the fan for quite some time. I like how soft they were when I pressed them down with my finger. Texture wise, they were perfect but filling was rather too much for such small size buns. I would suggest 10g of red bean paste for each dough next time.
I will probably attempt these buns again over the weekend so that Sister can bring them back to China next week. These buns can last for quite some time as long as they were properly stored inside the freezer. Bring them out to thaw when you feel like eating them. Steam them over a rice cooker and they will still taste fresh like they were just freshly made.