Sweet steamed buns with beans
8 servings
120 minutes
Sweet steamed buns with bean paste are a delicate treat of Chinese cuisine that combines airy dough and the rich flavor of sweet red bean paste called anko. These buns, known as 'mantou' with filling, are popular in China and often served with tea or as a light dessert. Their preparation requires patience: the dough undergoes several fermentation stages before the buns are steamed to become soft and porous. The anko filling adds sweetness and a slight earthy note that harmonizes with the tender texture of the dough. The glossy finish makes them even more appealing. These buns are not just a treat but also part of culinary traditions that value natural flavors and simplicity in execution.
1
Dissolve dry yeast in water and let it sit for 10 minutes to activate.
- Dry yeast: 1 teaspoon
- Water: 160 ml
2
Mix all dry ingredients, make a well in the center, and pour in the oil and yeast with water.
- Wheat flour: 300 g
- Sugar: 30 g
- Salt: 0.5 teaspoon
- Vegetable oil: 1 tablespoon
3
Knead a stiff dough, form a ball, and leave it in a warm place for an hour. The dough should increase in volume by one and a half to two times.
- Wheat flour: 300 g
4
Knead the risen dough, divide it into two portions, leave one in a warm place, and divide the other into four parts.
5
Roll each piece into a small circle, place the filling on top, gather the edges together, pinch them, and lay the bun seam side down. There should be more dough under the filling.
- Anko (sweet red bean paste): 400 g
6
Line the steamer (or multicooker) basket with baking paper, place the buns in it, and let them rise for 20 minutes.
- Wheat flour: 300 g
7
Steam for 20 minutes.
- Wheat flour: 300 g
8
While the first batch is baking, prepare the second one, place it on parchment paper, cover it and put it in a warm place; it will rise just in time.
9
Let the buns cool a bit so the crust can set into a glossy skin.
