July 06, 2009

Red Bean Buns - Chinesische Dampfnudeln

time for another asian favorit - red bean paste buns - well i know what you think...eeeewwwww - its delicous - i love it the red beans are sooo sweet (the canned ones even sweeter) and the bun just like a german Dampfnudel - fluffy, rich and satisfying - pure comfort food. It is easily done - believe me if i can do it then you can to - i am not a big baker or pastry maker but these buns work out fantastic thanks to this amazing recipe from
http://www.thefreshloaf.com/recipes/steamedbuns !

Be brave give it a swing... i used spelt flour as i can't have white whet flour and it worked fine.. next time i want to use gluten free kind as well...

I had these buns very often during my stay in korea - i got them steaming hot from street vendors and we would eat them while walking the bazaars or exploring the secret garden or temples... especially nice on a cool day... Didn't have them for at least 15 years - so it was about time..... and for trying the first time not so bad at all.. next time i will make it more even and use more filling.
BTW you can use the same dough to make savory buns!
Enjoy Alissa

Bean Buns (Dousha Bao)

Makes 1 dozen buns

The same dough can be used for savory pork buns too (Char Siu Bao).

3 cups all purpose unbleached flour
1 1/2 teaspoons instant yeast
1/4 cup sugar
1/2 cup milk
1/2 cup warm water
1 tablespoon butter or shortening
1/2 teaspoon baking powder

red bean paste see recipe below

Combine the ingredients and mix well. The dough needs to be somewhat supple for streching and shaping, so add a little extra water if necessary (I added a couple of extra tablespoons).

Knead by hand for approximately 10-12 minutes or by machine for 5-7 minutes. Set aside in a covered bowl and let rise for 45 minutes to 1 hour.

Divide the dough into a dozen pieces form each into a ball. If you are going to fill them, as I did, let them rest for 5 minutes or so before flattening them to fill them.

Once they are shaped, let rest for 10 minutes. During this time, bring the water in your steamer to a boil.

To fill, flatten the balls of dough into circles and place a tablespoon of filling on top.

Close them up and either reroll them seam side down for a smooth bun or pinch them to the top if you want them to tear open on top. I personally prefer the torn look.

Place each ball of dough on a small piece of parchment or wax paper and place in the steamer. Cover and steam for approximately 15 minutes. Remove from heat and serve warm. Enjoy

Sweet Red Bean Paste Filling

1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar

Place the beans and water in a saucepan, cover, bring to boil over medium
high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or til beans
are very soft.

Strain the water from the beans, and blend them into a puree in a blender
or food processor.

Press the puree through a sieve, discarding the skins, which will be left
in the sieve.

Place the puree in several layers of cheesecloth, and gently squeeze to
remove excess moisture.

Place the thickened puree back into the saucepan, together with the sugar and
vegetable shortening, and heat over low heat, stirring until it becomes a
thick paste. Stir and scrape vigourously so that it does not stick to
the bottom.

Remove from heat and let cool before filling buns.


an all meine deutschen Leser - die Übersetzung der Chinesischen Dampfnudeln mit Roter Bohnen Füllung folgt schnellst möglich - falls Interesse besteht!!
Alles Liebe Alissa


Isi said...

Hi Alissa,
das hört sich aber lecker an. Ich habe nur keinen Dämpfer oder Dampfeinsatz. Mal schauen, ob ich mir sowas mal besorge :-)

Ellja said...

bestimmt kein one-hit-wonder! Muss ich bald mal versuchen!

Cherry Blossom said...

Isi... asiatische Bambus-Dämper sind sehr günstig und die bekommst Du im Asialaden... damit kannst Du auch Dimsums etc machen!! Ansonsten schaust Du mal in Rheinhessen vorbei und ich mach Dir welche ;-)

Ellja - probiers mal - ist echt köstlich!!

gourmet said...

Bestimmt lecker die Teile, ich hab sowas ähnliches in japan mal gegessen. da gibt es hunderte von verschiedenen Füllungen. :)

Cherry Blossom said...

Hallo Gourmet
stimmt - Du Glückspilz!Und deshalb werde ich demnächst mal eine pikante Variante bloggen und dann die Möglichkeiten der Füllungen auflisten...dann kannst Du das mal nachkochen.... ist echt lecker und lässt sich prima wieder aufwärmen
LG Alissa


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