Steamed buns with bean paste

Steamed buns (bao)

Equipment: large stock pot with water for steaming, traditional bamboo or stainless steamer basket, small bowl, 2 large bowls, mixing spoon, measuring cups and spoons, parchment paper cut into 4 inch squares, one clean damp dishcloth, one clean, dry dishcloth



Ingredients:

• 3-1/2 c. unbleached all-purpose flour, plus additional for kneading
• 1-1/2 c. lukewarm water 
• 1 pkg. active dry yeast
• 1-1/2 tsp. granulated sugar
• 1 tsp. olive oil, for oiling bowl

Directions: 

• In small bowl, combine yeast, water and sugar. Stir slightly to incorporate, then leave to sit 10-15 min.
• Put flour in lg. bowl and add yeast mixture a little at a time, stirring with spoon to incorporate, then working with hands to form a sticky dough.
• On well-floured board, knead dough about 5 minutes
• Oil another large bowl with the olive oil and place dough in, cover with damp dishcloth and allow to sit until tripled in size, at least 3 hours.
• Punch down dough, knead slightly and cut into 16 small pieces. Roll into golf ball-sized rounds and let sit another 1/2 hour, covered with dry dishcloth.
• Roll out each with rolling pin, working from center as with a pie dough until 4-5 inches in diameter.
• Place 1 Tbsp. or so of favorite filling (see bean paste recipe below for a sweet, vegetarian snack), bring up sides of round and begin folding them in, about 1/2 in. at a time with folds topping each other until the sides have come together, then twist in same direction.
• Place each on a parchment square and place in hot steamer with a few inches of space between them. Cover and steam about 10 minutes. 

Sweet Bean Paste

Equipment: saucepan, mixing spoon, measuring cups, potato ricer or masher

Ingredients: 

• 3 c. soaked aduki beans or 3 cups canned
• 3/4 c. of granulated sugar
• pinch of salt

Directions:

• Cook down aduki beans on medium in saucepan with water to cover until tender if using dried, then strain off most of liquid and continue cooking until soft, with just a bit of thickened liquid remaining. If using canned beans, drain off most liquid and heat them in saucepan until liquid is thickened and beans are slightly drier.
• Add sugar and salt, turn heat down to low, stir and continue to cook just a few minutes. Remove from heat, mash or rice and let sit. The flavor is better after cooled and flavors marry. 

 

XO, Debbie