Prep 20 mins
Cook 20 mins
This recipe is from the "Complete Asian Cookbook" I have not tried this recipe as stated but have posted it by request ( I am not even sure if I can buy sweetened canned bean paste here). However the dough is what I use for other steamed Buns and will refer back to this recipe when I post other fillings
Bun Dough (DAI BAO)
- 2 1⁄2 cups all-purpose flour
- 3 1⁄2 teaspoons baking powder
- 3 tablespoons caster sugar (Also known as berry sugar)
- 2 tablespoons softened lard
- 1⁄2 cup water (Apprx.)
- 1⁄2 teaspoon white vinegar
- 1 (9 ounce) can sweet bean paste (Dow saah)
- 1 tablespoon sesame oil (for brushing)
- --------Instructionsfor dough----------.
- Sift flour and baking powder into a bowl add sugar and mix, rub in the lard with your fingertips until evenly distributed.
- Add water and vinegar together and knead until a fairly soft dough.
- Shape into a ball and let it rest, covered, for 30 minutes.
- ----------Tomake the buns-----------.
- Divide the dough into10 portions.
- Mould each into a smooth ball.
- Roll each out on a lightly floured surface to a circle about 4 inches across.
- Put a heaping teasp of filling in the centre and gather the edges inward, folding and pleating to make a neat join.
- Twist dough to seal.
- Put each bun, join downwards, on a piece of bakers paper, lightly greased with sesame seed oil,in a steamer.
- Cover and steam for 20 min utes.
- Serve warm.
- (The cooked buns can be refrigerated overnight and reheated by steaming 3 minutes before serving).
- -------------Filling------------:The filling for this recipe is simply a teaspoon full of the prepared sweet bean paste.
- There will be other fillings for this dough in further Dim Sum recipe suggestions.
My friend and I always go to Chinese bakeries when we travel and we always get "Bean Muffins" it was in honor of this that I attempted this recipe. They didn't turn out quite right, which I will not blame on the recipe, but on the Sweet Bean Paste. The dough is terrific.
This dough worked out great, but according to my Taiwanese MIL this type of dough should be filled with meat. I agree with her as I've had these buns with meat filling and had bean paste in a much lighter and fluffyer bun. All in all though, these worked out exactly as they should have and I will use the recipe a lot since said MIL has a hard time teaching me to cook Taiwanese food :) Thanks for posting!
Tried your bun recipe today and was pleasantly suprised! I attempted steamed buns yesterday with a yeast dough filled with chicken & chinese mushroom and the bun came out tough, chewy and not well risen. The left-over filling I tried with your recipe for buns and it was good! Not as white & fluffy as the commercially made buns but still good for a home-made bun! I love the fact that your recipe is so quick and easy with pleasing results! I will be making more! Only thing I must remember is to have a thicker dough skin when making buns as I roll them too thin as if making steamed dumplings.