Dissolve yeast and a pinch of sugar in warm water. Let sit for 5 minutes until foamy.
In a large bowl, combine flour, remaining sugar, and baking powder.
Pour the yeast mixture and vegetable oil into the dry ingredients.
Mix until a rough dough forms, then knead on a lightly floured surface for 10-15 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it proof in a warm place for 60-90 minutes, or until doubled in size.
While the dough is proofing, divide the sweet red bean paste into 8 equal portions and roll them into small balls.
Once the dough has doubled, punch it down gently to release air.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Flatten each dough ball into a round wrapper, thicker in the middle and thinner at the edges.
Place a red bean paste ball in the center of a dough wrapper.
Gather the edges of the dough around the filling and pinch them tightly to seal, forming a bun.
Place the sealed bun seam-side down on a small piece of parchment paper. Repeat for all buns.
Arrange the buns in a steamer basket, leaving space between them. Cover and let them rest for a second proofing for 15-20 minutes.
Bring water to a boil in a steamer.
Place the steamer basket with the buns over the boiling water.
Steam the buns over high heat for 12-15 minutes.
Turn off the heat and let the buns rest in the steamer with the lid on for 5 minutes before opening.
Serve warm.
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