Скачать или смотреть Steamed Red Bean Bao

Red Bean Bao is a classic staple I had throughout my childhood and still to this day. I did recently upgrade by making my own red bean bao rather than going to the local Asian grocer and picking up a bag in the freezer aisle. Combining the homemade chunky red bean paste with the homemade bao dough is both SO GOOD.. and rewarding - best of all, you can adjust the sweetness! For all of my not-too-sweet fans, or perhaps the gimme-more-sweet sugar addicts 😁

~Ingredients~
Chunky Red Bean Paste
200g adzuki beans
80g sugar
2 tbsp rice syrup

Bao Dough
Yeast Mixture: 1/2 cup warm buttermilk, 1/3 cup room temp water, 1.5 tbsp yeast, 2 tbsp sugar, 2 tbsp oil
Dry mix: 2.5 cup AP flour, 2 tbsp sugar, 1/2 tsp baking powder, crack of salt

~Steps~
Making the Red Bean Paste
1. Hydrate the adzuki beans by soaking it in water overnight
2. Place the red beans in a pot with enough water to submerge the beans, boil for 10 minutes; after, drain the water - this removes the bitterness.
3. Boil the red beans for another hour, consistently checking on the water level. Fill the pot with additional water when necessary.
4. Drain the soften adzuki beans, using a potato masher (I don't own one, I really should get one... so I used a tenderizer), mash the beans until you reached a consistency you like.
5. Bring the mashed beans back to the pot and over low-heat, stir in sugar and rice syrup. The paste will thicken when cooled.

Bao Dough
1. Combine ingredients for yeast mixture, let sit for 10 min until the yeast is activated
2. Combine ingredients for dry mix then add the activated yeast mixture to form your dough
3. Knead the dough, adding more water if necessary. Kneading the dough takes about 10 min until it is smooth
4. Place the dough in a oiled bowl, covered. Let rise for 1hr or when doubled in size
5. Once the dough has doubled in size, divide the dough to 12 pieces, each weighing about 65g
6. Knead the single serving dough before rolling it out with a rolling pin, when rolling out the dough, have the edges be thinner than the center so it is easier to seal
7. Assembly - Fill the bao with 2 heaping tbsp of filling and seal. I have the seal side down, so I didn't get fancy with my pleating.
8. Place each bao on a piece of parchment paper to prevent it from sticking to the steamer tray, steam for 12 min. When done steaming, remove the steamer from burner but don't open the lid for another 5 min as this will shock the dough and it'll deflate.

Storage and re-heat
Store the bao in a air tight freezer bag. To re-heat, place the bao on parchment paper and re-steam for 12 min, and let rest for 1-2 min covered when done steaming.

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~Music~
‪@Chillpeach‬ In Dreamland, 2:00AM, Taiyaki