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China • Other recipes

Bean and Red Date Buns

This recipe for red bean and jujube buns includes 16 steps. Dissolve the yeast in warm water (around 30 degrees Celsius), then slowly pour it into the flour while stirring constantly until a smooth dough forms. Let the dough rise.

Savory
Prep—
Cook—
Servings—
Bean and Red Date Buns
Step photograph from the user-provided xiangha.csv; the original author was not supplied.

Method

  1. 01

    Step 1

    Dissolve the yeast in warm water at around 30 degrees Celsius, then slowly pour it into the flour while stirring, until a smooth dough is formed and allowed to ferment.

    Step 1
  2. 02

    Step 2

    Rinse the green beans thoroughly and soak them overnight.

    Step 2
  3. 03

    Step 3

    Bring to a boil over high heat, then reduce to a simmer and cook for about an hour, or until the green beans are soft and tender.

    Step 3
  4. 04

    Step 4

    Wash the red dates, then use a milk straw to press down on both ends of the dates. The pits will come out easily without the dates breaking.

    Step 4
  5. 05

    Step 5

    Steam in a pot for about 10 minutes.

    Step 5
  6. 06

    Step 6

    Pour the green beans, red dates, and white sugar into a bowl.

    Step 6
  7. 07

    Step 7

    Use a tool to press the beans and red dates into a paste and set aside.

    Step 7
  8. 08

    Step 8

    When the dough has doubled in size, turn it onto a work surface and knead it to release the air.

    Step 8
  9. 09

    Step 9

    After the dough has been thoroughly kneaded and degassed, it is divided into even portions.

    Step 9
  10. 10

    Step 10

    Roll the dough into a sheet that is slightly thicker in the middle and thinner around the edges.

    Step 10
  11. 11

    Step 11

    Take a piece of dough and place it in the palm of your left hand, then add red bean and date paste.

    Step 11
  12. 12

    Step 12

    Use the web of your right hand to slowly rotate the opening to seal it, then turn it upside down.

    Step 12
  13. 13

    Step 13

    After wrapping all the fillings, cover them with plastic wrap or a kitchen cloth for a second fermentation. The fermentation time depends on the season and temperature; higher temperatures result in faster fermentation, while lower temperatures result in slower fermentation.

    Step 13
  14. 14

    Step 14

    Place the fermented steamed buns into a steamer. Once the water in the pot boils, place the steamer inside and steam for about 15 minutes. Turn off the heat and let it sit 3 minutes before opening the lid.

    Step 14
  15. 15

    Step 15

    The finished product has a soft outer skin and a sweet and glutinous filling.

    Step 15
  16. 16

    Step 16

    Cut it open and you'll see it's thin-skinned and generously filled, sweet and delicious. I ate 3 in one go. How many can you eat?

    Step 16

Nutrition

Nutrition has not been calculated for this recipe.

Source: User-provided xiangha.csv