Red Bean Paste Buns (Rong Sha Bao)

Ingredients

Instructions

1. 1

   In a small bowl, combine warm water, yeast, and 5g of sugar. Let it sit for 5-10 minutes until foamy.

2. 2

   In a large mixing bowl, combine flour, remaining sugar, and vegetable oil. Pour in the activated yeast mixture.

3. 3

   Knead the dough for 8-10 minutes until smooth and elastic.

4. 4

   Cover the bowl with plastic wrap and let the dough rise in a warm place for about 45-60 minutes, or until doubled in size.

5. 5

   Punch down the risen dough to release air. Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a disc. Place a portion of sweet red bean paste in the center of each disc.

6. 6

   Gather the edges of the dough to enclose the filling, pinching tightly to seal. Place the sealed side down on a piece of parchment paper or baking paper.

7. 7

   Arrange the buns in a steamer, leaving space between them. Cover the steamer and let them proof for another 20-30 minutes, or until slightly puffed up.

8. 8

   Steam the buns over high heat for 10-12 minutes. After steaming, turn off the heat and leave the lid on for 2-3 minutes before opening to prevent the buns from collapsing.