DOU SHA BAO NEAR ME 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
RED BEAN PASTE PANCAKE | CHINA SICHUAN FOOD
Steps:
- In a mix bowl, stir in hot water slowly. And give a big stir to combine well. Then stir in cold water too.
- Wait to cool down. Before kneading, add around 1/2 teaspoon of oil and then knead the dough for minutes until smooth. When you find the dough is too sticky to operate, coat hand with oil. And do not hesitate; continue kneading and it will become smooth in time. When well kneaded, cover with plastic wrapper and rest for 20 minutes.
- Coat the board with oil too and transfer the dough to the board. Divide the dough into five equal portions. Cover the rest portions and take one out.
- Flat it and roll out to a larger wrapper. Spread around 1 and 1/2 tablespoon red bean paste evenly on surface. And then roll it up to form a long log and circle the long log to form small round dough.
- Shape into a pancake around 12cm to 15 cm in diameter. As it is very soft, we can shape it with hands.
- To pan-frying
Nutrition Facts : Calories 567 kcal, CarbohydrateContent 105 g, ProteinContent 12 g, FatContent 9 g, SodiumContent 4 mg, FiberContent 4 g, SugarContent 26 g, ServingSize 1 serving
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Jan 21, 2021 · A fail-proof dough recipe. I’ve shared quite a few Chinese leavened dough recipes on the blog: The traditional, yeast-only dough for Steamed Pork Bun and Sheng Jiang Bao; The yeast and baking powder dough for Plain Steamed Buns, Scallions Flower Rolls and Pork Belly Buns.; The extra fluffy yeast and baking powder dough for Char Siu Bao.; You may use any of them to make red bean buns.
From redhousespice.com
From redhousespice.com
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From whattocooktoday.com
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From chinayummyfood.com
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That’s what I love about tinkering in the kitchen. I felt like I’ve learned so much in the process. One of the family’s favorite sweet steamed buns is this dou sha bao (red bean paste steamed buns). The dou sha (red bean paste) is sweet but not overwhelmingly sweet, which I like. I love dessert, but I can’t say I have sweet tooth.
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From whattocooktoday.com
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From wilhelmsen74dominguez.mystrikingly.com
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From morethaneggs.wordpress.com
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