BUNS AND BEANS RECIPES
HOMEMADE RED BEAN BUNS (DOU SHA BAO) | CHINA SICHUAN FOOD
Homemade Chinese Red Bean Buns with soft and slightly sweet surface. Have one bite, you will see the smooth sweet red bean paste inside. It is a good idea to serve this homemade red bean buns with some milk or soy milk.
Provided by Elaine
Categories staple
Total Time 100 minutes
Prep Time 80 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 7
Steps:
- In a stand mixer, place all of the dough ingredients in and then knead for 6-8 minutes at slow speed.
- Shape the dough into a ball and set aside in warm place for 1 hour or until double in size (the time needed is very much depending on your room temperature).
- Add around 2 tablespoon of flour in the dough and continue kneading the dough for 2 minutes at low speed in a stand mixer.
- Then transfer out and divide the dough into 6 or 8 portions. Shape each portion to a round ball. Press it to a wrapper with thin edges and thicker center. Place around 1.5 tablespoon of red bean fillings in center. Seal completely and turn over and shape it into a dome.
- Place the buns on baking papers and then place in steamer. Cover the lid and rest for another 15 to 20 minutes at a room temperature around 28 degree C to 30 degree C. In cold water days, heat water in a pot for several minutes until warm but not boiling and then place the steamer on the warm water, rest for 15 to 20 minutes.
- Start the fire and steam the buns for another 20 minutes, turn off fire and stand for 5 minutes before enjoying.
- Re-steam the buns if they are cooled. No changes for the taste.
Nutrition Facts : Calories 324 kcal, CarbohydrateContent 66 g, ProteinContent 7 g, FatContent 3 g, SaturatedFatContent 2 g, SodiumContent 3 mg, FiberContent 3 g, SugarContent 23 g, ServingSize 1 serving
BLACK BEAN DREGS AND LONGAN BUNS RECIPE - SIMPLE CHINESE FOOD
This steamed bun does not look very beautiful, but it is a very healthy staple food. Use black beans to beat soy milk to filter out the tofu residue, add wheat flour, white corn flour and noodles to proof, add longan meat before putting it into the pot. The steamed buns are very delicious.
Provided by Jamie Pastoral
Total Time 30 minutes
Yield 3
Number Of Ingredients 4
Steps:
- Put black bean curd residue, wheat flour, white jade flour, and yeast powder into the dish
- Add appropriate amount of water and make the dough proof
- Longan meat, clean and chopped
- Put the longan meat into the proofed dough
- Knead evenly
- Make it into a moderately sized awake dough, and round it into a steamed bun
- Put the steamed buns in a pot of cold water, steam them over the heat, and enjoy them after they are cooked
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