Soft Chinese Steamed Sweet Red Bean Buns

Soft, pillowy steamed buns stuffed with a rich and creamy sweet Azuki red bean paste filling. Traditional Chinese Dou Sha Bao made from scratch for a comforting, authentic bakery treat at home.

Ingredients

• 350g (~12 oz) wheat flour
• 250g (~9 oz) Azuki red beans (soaked 24 hours)
• 200g (7 oz) sugar (divided: 150g for paste, 50g for dough)
• 1 sachet (~4g) baker's yeast
• 1 tsp baking powder
• 200ml water
• 1 tsp sunflower oil
• Pinch of salt
• 6 parchment paper squares (7cm x 7cm)

Directions

1. After soaking the Azuki red beans for 24 hours, boil them in water for 5 minutes, then drain and rinse thoroughly to remove impurities.
2. Return the rinsed beans to the pot with fresh water and bring to a simmer for 1.5 to 2 hours until easily squashable, then drain.
3. Blend or mash the cooked beans into a smooth paste, adding a splash of water if necessary to combine.
4. Transfer the bean paste to a pan over low heat, add 150g sugar and a pinch of salt, and stir continuously for about 10 minutes until thickened and dried out, then set aside to cool.
5. In a large bowl, mix together the wheat flour, remaining 50g sugar, a pinch of salt, baking powder, baker's yeast, and water.
6. Knead the dough for 5 minutes, incorporate the sunflower oil, and knead for another 2 minutes until smooth.
7. Shape the dough into a ball, cover, and let it rise in a warm place for 1 hour.
8. Divide the cooled red bean paste into 6 equal portions and roll them into compact balls.
9. Gently press the rested dough to deflate gas, knead for 1 minute, then roll into a log on a lightly floured surface.
10. Cut the dough log into 6 equal pieces and roll each piece into a small smooth ball.
11. Flatten each dough ball into a round disk approximately 10cm to 12cm (4 inches) in diameter.
12. Place a red bean paste ball in the center of each dough disk, gather the edges over the filling, pleat to seal tightly, and place each bun on a square of parchment paper.
13. Arrange the assembled buns in a steamer basket, cover, and let rest for 10 minutes.
14. Steam over high heat for 20 minutes, then turn off heat and let rest covered for 5 minutes before uncovering and serving.