Red Bean Paste Steamed Buns

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by: savortherainbow






This is one of my childhood favorites - red bean paste steamed buns, known as ?? (pronounced “Jjimbbang”). During the brutally cold winter months in Korea, these warm, white as snow, balls of goodness take center stage out in the streets. The dough is soft, chewy, light, and the filling is sweet, smooth, and rich. You can easily purchase pre-made ones in the freezer section of the Asian grocery store, but where’s the fun in that? Personally, I’m more of a get my hands dirty kind of a gal. So here's how you make it at home.




ingredients

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serves: 11

3 cups bread flour

1 cup warm water

3 tbs granulated sugar

1 packet of instant dry yeast

3/4 tsp baking powder

3/4 tsp salt

1/8 tbs butter, softened

1 can red bean paste (ajuki bean paste)

Nutrition Facts
Red Bean Paste Steamed Buns

Servings Per Recipe: 11

Amount per Serving

Calories: 159

  • Total Fat: 0.8 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0.3 mg
  • Sodium: 165.7 mg
  • Total Carbs: 32.2 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 3.6 g
  • Protein: 5.3 g
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preparation

1.  Combine all the ingredients except butter. Mix using a stand or hand held mixer. Add butter. Beat for 10 minutes.

2.  Divide the dough into 11 balls. Cover using a damp towel. Set aside for 10 minutes.

3.  Meanwhile, roll 11 balls ( 1.5 Tbs/ball) of red bean paste.

4.  Roll out the dough and place the ball of red bean paste in the center. Wrap the dough around, making sure the paste doesn’t come out.

5.  Cut 11 square pieces of parchment paper. Place the dough on top with the seam facing downward.

6.  Heat the oven to 200F. Once the temp is reached, turn it off immediately and place the dough in the oven to proof. Turn the oven light on and leave in the oven for 30 min.

7.  In a wide pot, pour water and place a steaming rack (be sure the water level is below the rack). Bring the water to a rolling boil then lower the heat to med-high. Place the buns, close the lid, and steam for approx 10-15 min.

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