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Matcha Red Bean Pao

groups6 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 15 minsscheduleTotal: 45 minsoutdoor_grillSteamed
Allergens:warningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Active Cooking
00:00:31

Add 60ml water, 20g sugar, 1/2tsp instant yeast, 1tsp matcha powder, 100g pao flour and 1tsp vegetable oil into the bread maker bucket, knead for about 20 minutes, then hand knead on a mat until smooth.

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Watch out

Add ingredients in order, do not let yeast directly touch sugar and oil, otherwise it will affect fermentation.

Ingredients:water (60 ml)sugar (20 g)Instant yeast (0.5 tsp)matcha powder (1 tsp)pao flour (100 g)vegetable oil (1 tsp)
Tools:silicone matbread maker
02
Waiting Time
00:01:27

Place the kneaded dough on the mat, cover with a transparent bowl and let it rise for 30 to 38 minutes until expanded.

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Watch out

The fermentation environment temperature should be appropriate

if too low, it will extend fermentation time, otherwise the dough will not expand

Tools:bowl
03
Active Cooking
00:01:32

After fermentation, press down the dough to release air, re-round and rest for about 20 minutes.

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Watch out

Degas thoroughly, otherwise the steamed buns will have large air holes inside.

04
Preparation
00:01:49

Meanwhile, weigh red bean paste on a scale, divide into 6 portions (about 20g each), and roll each into a ball for later use.

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Watch out

Each portion of red bean paste should be of equal weight, otherwise the wrapping thickness will be uneven.

Ingredients:red bean paste (120 g)
Tools:kitchen scale
05
Active Cooking
00:02:21

Divide the matcha dough into 6 portions (about 30g each), roll into balls, flatten with a rolling pin into wrappers with thin edges and a thick center, wrap a red bean paste ball, seal facing down and roll round.

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Watch out

The seal must be pinched tightly, otherwise the filling will leak out during steaming.

Tools:rolling pin
06
Waiting Time
00:03:48

Line a bamboo steamer with 6 white paper cups, place the buns inside, brush a thin layer of vegetable oil on top, cover and let rise for 30 minutes.

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Watch out

Keep proper spacing between buns, otherwise they will stick together after expanding during steaming.

Ingredients:vegetable oil
Tools:bamboo steamerbrush
07
Active Cooking
00:04:16
warningStay safe

Use heat-resistant gloves when moving hot steamers or lids to avoid severe burns from steam.

Steam on high heat for 10 minutes, turn off the heat and let sit for 5 minutes before opening the cover.

local_fire_departmentHigh heat, about 10 minutes
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Watch out

Do not open the lid immediately after steaming, otherwise cold air entering will cause the buns to shrink.

Tools:wok

groceryAll Ingredients

pao flour100 g
water60 ml
sugar20 g
Instant yeast0.5 tsp
matcha powder1 tsp
vegetable oil1 tsp
red bean paste120 g

blenderAll Tools Needed

silicone matbread makerbowlkitchen scalerolling pinbamboo steamerbrushwok