Bergy Dim Sum #6 Steamed sweet Bean Buns

Bergy's Note:

This recipe is from the "Complete Asian Cookbook" I have not tried this recipe as stated but have posted it by request ( I am not even sure if I can buy sweetened canned bean paste here). However the dough is what I use for other steamed Buns and will refer back to this recipe when I post other fillings

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 12 Steamed ...

Bun Dough (DAI BAO)

• 2 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 3 tablespoons caster sugar (Also known as berry sugar)
• 2 tablespoons softened lard
• ½ cup water (Apprx.)
• ½ teaspoon white vinegar
• 1 (9 ounce) can sweet bean paste (Dow saah)
• 1 tablespoon sesame oil (for brushing)

Directions:

1. --------Instructionsfor dough----------.
2. Sift flour and baking powder into a bowl add sugar and mix, rub in the lard with your fingertips until evenly distributed.
3. Add water and vinegar together and knead until a fairly soft dough.
4. Shape into a ball and let it rest, covered, for 30 minutes.
5. ----------Tomake the buns-----------.
6. Divide the dough into10 portions.
7. Mould each into a smooth ball.
8. Roll each out on a lightly floured surface to a circle about 4 inches across.
9. Put a heaping teasp of filling in the centre and gather the edges inward, folding and pleating to make a neat join.
10. Twist dough to seal.
11. Put each bun, join downwards, on a piece of bakers paper, lightly greased with sesame seed oil,in a steamer.
12. Cover and steam for 20 min utes.
13. Serve warm.
14. (The cooked buns can be refrigerated overnight and reheated by steaming 3 minutes before serving).
15. -------------Filling------------:The filling for this recipe is simply a teaspoon full of the prepared sweet bean paste.
16. There will be other fillings for this dough in further Dim Sum recipe suggestions.

Reviews

[Miss Erin]

My friend and I always go to Chinese bakeries when we travel and we always get "Bean Muffins" it was in honor of this that I attempted this recipe. They didn't turn out quite right, which I will not blame on the recipe, but on the Sweet Bean Paste. The dough is terrific.

[Chef Jean]

This dough worked out great, but according to my Taiwanese MIL this type of dough should be filled with meat. I agree with her as I've had these buns with meat filling and had bean paste in a much lighter and fluffyer bun. All in all though, these worked out exactly as they should have and I will use the recipe a lot since said MIL has a hard time teaching me to cook Taiwanese food :) Thanks for posting!