Sweet Steamed Buns with Red Bean Paste Recipe
These soft, fluffy steamed buns, known as bao, are a popular snack and dessert in China. The version with sweet red bean paste is delicately sweet and very filling – a bit like a cross between a yeast bun and a steamed dumpling. In China they are often eaten for breakfast or as a sweet addition to tea.
These bao-style buns bring a classic element of Chinese home cooking into your kitchen with simple ingredients and a very approachable method. The soft, fluffy dough and gently sweet red bean filling make them satisfying yet light, ideal for breakfast, dessert, or an afternoon tea treat.
Chef's tips
For the fluffiest texture, make sure the liquid is only lukewarm and give the dough enough time to rise until it really doubles in volume. Avoid lifting the steamer lid during cooking, and always wait a couple of minutes after turning off the heat before opening it. If your kitchen is cool, let the dough rise in a slightly warm (but turned off) oven.
How to serve
Serve the buns warm, straight from the steamer, with green, jasmine, or oolong tea. For a more indulgent dessert, drizzle with a little condensed milk or serve with fresh fruit such as sliced mango or strawberries.
Ingredients
- flour type 450–550 - 400 g
- instant dry yeast 1 standard sachet - 7 g
- sugar for the dough - 40 g
- milk or water lukewarm, not hot - 220 ml
- oil e.g. rapeseed oil - 2 tablespoons
- pinch of salt
- sweet red bean paste (anko) you can buy it in Asian stores; see variations for how to make a substitute - 250 g
- baking paper for lining under the buns
Preparation
- Put the flour, yeast, sugar, and a pinch of salt into a large bowl. Mix.
- Add the lukewarm milk or water and the oil. Knead the dough by hand or with a dough hook attachment for 8–10 minutes, until smooth, soft, and elastic. If it is too sticky, add a little flour, but try not to overdo it.
- Shape the dough into a ball, cover the bowl with a cloth, and leave in a warm place for about 1 hour, until the dough doubles in volume.
- In the meantime, if the bean paste is very runny, heat it briefly in a small pot, stirring, until it thickens slightly. Set aside to cool.
- Turn the risen dough out onto a lightly floured surface. Knead briefly to remove excess air, then divide into 8 equal pieces.
- Shape each piece into a ball, then roll it out into a round disc about 10 cm in diameter, leaving the center slightly thicker than the edges.
- Place 1–1.5 tablespoons of red bean paste in the center of each disc.
- Gather the edges of the dough toward the center, sealing them like a little pouch. Pinch well so the filling does not leak out. Shape into a smooth bun, seam side down.
- Place each bun on a small square of baking paper. Arrange in a steamer or on a rack over a pot of boiling water, leaving space between them as the buns will rise further.
- Cover and leave to rise again for 15–20 minutes.
- Then steam for 12–15 minutes from the moment the water comes to a vigorous boil. After cooking, turn off the heat and wait 2 minutes before opening the lid so the buns do not collapse.
- Serve warm, on their own or with tea.
Storage
Bułeczki przechowuj w lodówce do 3 dni lub zamroź do 2 miesięcy. Podgrzewaj najlepiej na parze przez 5–7 minut lub w mikrofalówce, przykryte wilgotnym ręcznikiem papierowym, aby nie wyschły.
