Best Dousha Baojjinbbangsteamed Red Bean Bun Recipes

DOUSHA BAO/JJINBBANG/STEAMED RED BEAN BUN

Steps:

• 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!

RED BEAN BUN

Steps:

• Blend together all ingredients in a food processor until crumbly.
• Add enoughw ater until dough forms.
• Divide into small buns.
• Bake at 350 for 30 min until golden.

CHINESE FRIED SESAME DESSERT BALLS (JIAN DUI) RECIPE BY TASTY

Steps:

• Make the red bean filling: In a medium bowl, combine the red beans with 1 cup (240 ml) of water. Cover with plastic wrap and soak overnight.
• Drain the red beans, then transfer to a small saucepan with the remaining 3 cups (720 ml) of water. Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.
• Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.
• Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming. Refrigerate until ready to use.
• Make the dough: In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.
• Add the glutinous rice flour to a medium bowl and use a spoon to create a small well in the center.
• Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.
• Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.
• Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter.
• Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving.
• Enjoy!