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.
Add 3g yeast to 165g lukewarm milk, add 10g sugar and stir well, let sit for 5 to 10 minutes until fine bubbles appear on the surface.
Watch out
The milk must not be too hot, otherwise it will kill the yeast and prevent the dough from rising.
Pour the yeast milk, remaining 30g sugar, 10ml oil, 250g medium flour and 50g strong flour into the mixer, turn on to form a dough, then knead for about 8 minutes until smooth and non-sticky.
Watch out
Pay attention to the moisture of the dough while mixing
kneading until completely smooth and non-sticky ensures a soft texture later
Take out the kneaded dough, evenly divide it into 8 portions, round each one, and cover with plastic wrap to prevent drying out.
Watch out
Must be tightly covered with plastic wrap after dividing, otherwise surface drying will affect fermentation and smoothness.
Pre-divide 240g red bean paste into 8 portions of 30g each, roll into balls and set aside.
Watch out
The red bean filling must be uniform in size to easily manage the dough-to-filling ratio during wrapping.
Flatten the dough and flip it, roll it into a wrapper thick in the middle and thin at the edges; place the red bean filling on top, pinch to seal and round it, then gently roll it with your palm until smooth.
Watch out
The seal must be pinched tightly, otherwise it will easily burst and leak during steaming.
Place the wrapped buns in the steamer for fermentation, about 35 minutes in summer and 60 minutes in winter, until plump and spring back when gently pressed.
Watch out
Fermentation must be sufficient
if under-fermented, the texture will be dense and not fluffy
Be careful of steam burns when moving hot steamers or opening the lid; wear heat-resistant gloves and keep your face away from the steam opening.
Place in the steamer when water boils, steam over medium heat for 15 to 20 minutes, turn off heat and wait 10 minutes before opening the lid, leaving a small gap to vent, then take out the smooth red bean buns.
local_fire_departmentMedium heat, about 15 to 20 minutesWatch out
Do not open the lid immediately after steaming
wait 10 minutes and crack the lid to vent, otherwise temperature drop will cause the buns to collapse
How to Make Fluffy and Soft Vegetable & Pork Steamed Buns
Bok Choy and Shiitake Mushroom Steamed Buns
Fully Scalded Spinach and Egg Steamed Dumplings
Juicy Pork Steamed Buns (Baozi)
Homemade Cantonese Egg and Minced Meat Rice Noodle Rolls
Traditional Cantonese Put Chai Ko & Minnan Peanut Soup