Milky Red Bean Steamed Rolls (One-Time Fermentation)
I made a lot of sweetened red beans and wanted to use them up in different ways. I’ve been making too many knife-cut mantou lately, so I changed things up by stuffing them with sweet red beans to give the usual knife-cut mantou a new look and richer taste.
Ingredients
Steps
Add sugar and yeast to the milk and stir until dissolved. (You can use warm milk in winter.)
Pour the mixed liquid into the flour, then add the vegetable oil. Use chopsticks to stir into a shaggy mixture, then knead into a smooth dough. Tuck in the seams to form a neat ball and let it rest for 5 minutes.
Cut the dough evenly into 8–10 pieces.
Take one small piece of dough and roll it into a round. Place some sweetened red beans in the center and wrap it up like a baozi, sealing the edges well.
Place the sealed bun seam-side up, roll it out into an oval, then roll it up. (I was worried some people might have trypophobia, so I didn’t roll it out too thin, haha.)
Arrange the rolled red bean rolls in the steamer basket with some space between them for proofing. At around 26 b0C room temperature, proof for about 1 hour. When the rolls have clearly expanded and feel light when you pick one up, the fermentation is done.
Bring water in the steamer pot to a boil, then place in the steamer basket. Steam over medium heat for 12 minutes, turn off the heat, and let sit for another 3 minutes before opening the lid. A basket of fragrant, soft, and fluffy red bean steamed rolls is ready to enjoy.