Recipe by Emily Han
This is a recipe for a steamed, sweet white bun filled with red bean paste. Delicious, delicious, delicious! In Korea they are known as Jjinbbang and are sold by street vendors. This version is a little bit lighter and less chewy than my favorite street vendor, but I'll figure it out soon :) Adapted from the Fresh Loaf. Enjoy!
- 3 cups unbleached flour (For color)
- 1 1⁄2 teaspoons instant yeast
- 1⁄4 cup sugar
- 1⁄2 cup milk (Or More, depending)
- 1⁄2 cup lukewarm water
- 1 tablespoon butter
- 1⁄2 teaspoon baking powder
- 6 ounces red bean paste (AKA Adzuki paste or Paht, about 1/2 can)
Directions See How It's Made
- 1. Set aside the red bean paste.
- 2. Combine all ingredients except yeast and water, in large bowl.
- 3. Mix yeast and lukewarm water briskly, and pour into mix.
- 4. Mix and knead dough. Dough should stick together well and be pliable, use more milk if necessary to wet the dough. Knead for 10-12 minutes by hand, or about half with a machine.
- 5. Put in a round shape in bowl, cover with plastic wrap and let sit for 1 hour.
- 6. Divide dough into about 12 pieces, or change size to fit your needs and your steamer.
- 7. Let dough pieces rest for a couple of minutes before flattening into a round shape to fill.
- 8. Place about 1T filling in the center of each bun, bringing up the corners and twisting closed. Place knot side down on a piece of parchment paper or wax paper inside your steamer.
- 9. Boil water and place steamer inches Let steam for about 15 minutes. Buns will turn white and look slightly shiny on the outside. Remove from steamer and serve immediately.
- Note: This dough may be used to make bbq pork buns or even plain buns if you'd like, it's not overly sweet. For a fun change, press a knife down the middle to make an indent before the bun is steamed. Shape a little leaf out of extra dough and put it on top. When the buns cool slightly, paint the top of the bun pink and the leaf green -- a peach bun!