Red Bean Buns

I have been wanting to go to dim sum for a few weeks.  No one else is quite as interested, and I don't want to go alone.  Part of dim sum is trading around the dishes.  Besides, that's way too much food.

I picked up some dried azuki red beans at 99 Ranch, before learning that you can buy the paste pre-made.  It isn't difficult to make the paste, especially if you're used to making beans from dried.  I've also seen azuki at Marina Farms and Sprouts.  Look in the Asian aisle of better grocery stores.

I was also surprised that the dough for these buns and bao are just plain white bread.  I always assumed there was some special ingredient like rice flour.  The white fluffiness of steamed buns is just because there isn't a crust.  I decided to bake these instead of steaming them, to make them different than the bao.  It was a good choice.  Despite being just mashed beans in bread, they taste like a pastry.

A Chinese friend warned me that dim sum is time-consuming, but I found that these and the bao required less effort than hamantaschen.

1 C red bean paste (see below)
2 C flour
2 Tb sugar
2/3 C warm water
1 tsp yeast
1 tsp baking powder
2 tsp shortening
oil for bowl
1 Tb honey
sesame seeds

1.  The day before, start the bean paste:

• 1/ 2 C azuki beans
• 1/4 C sugar
• 1 Tb oil

  Soak beans in 2 C water for at least 8 hours.  Drain, add fresh water, and bring to a boil.  Simmer for 2 hours, until soft.  Drain.  Purée in food processor or blender.  Stir in sugar.  Heat oil in a frying pan.  Cook bean purée in oil until most of the moisture is gone.  It should look like dark pink refried beans.  Refrigerate until ready to use.

2.  For the dough, add sugar and yeast to warm water and let sit until foamy, about 10 minutes.  Beat in 1 C flour, shortening, and baking powder to make a batter.  Add 1/2 C flour to make a soft dough.  Knead on a floured board until smooth, about 10 minutes.  Lightly oil a bowl and place dough in it.  Cover and let rise in a warm place until tripled, about 2 hours.

3.  Punch down dough and let rest 10 minutes.  Get out the food scale and cut 1 oz pieces off the dough. Round them into balls and let them rest 5 minutes.

4.  Flatten each dough ball into a disc about 4 inches across.  Place 1 Tb of bean paste in center and enclose to make a ball.  Place buns on a greased cookie sheet or one lined with parchment or a silpat, seam-side down.  Let rise for 30 minutes.

5.  Preheat oven to 350º.  Add 1 tsp warm water to honey and brush tops of buns.  Sprinkle a few sesame seeds on top of each bun for garnish.  Bake for 25 minutes, until browned.  Cool on racks and serve at room temperature.

makes about 12

Difficulty rating  :-0