Golden, crispy pan-fried red bean buns with a soft, fluffy interior. This easy no-water dough uses milk and eggs instead of water and is cooked entirely in a frying pan. Simple ingredients, beginner-friendly, and filled with gently sweet red bean paste.
I’ve shared countless pan-fried bun variations over the years — from the iconic Crispy Pork Buns (Sheng Jian Bao) and lacy-bottomed Vegetable Buns (Shui Jian Bao) to savory Beef Buns and pretty Flower Buns — but somehow, I’ve never written down this classic, sweet version until now.
While I’ve previously shared a steamed red bean bun recipe, this pan-fried version uses the same beloved red bean paste filling, but wraps it in a completely different kind of dough and cooks it to golden, crisp-bottomed perfection.
Compared to my previous pan-fried red bean buns, this version uses a waterless dough made entirely with milk and eggs.
Best of all, the method couldn’t be easier — no oven needed, just a single frying pan and about an hour of hands-on time.
Ingredients and Substitutions
- Eggs – They replace water in the dough, acting as the primary liquid. This adds richness, tenderness, and helps create a beautiful golden color. The proteins also contribute to the bread’s structure.
- Whole Milk – Combined with the eggs to hydrate the flour. I recommend using whole milk for the best flavor and tenderness, but you can use low-fat or skim milk if that’s what you have.
- High-Activity Dry Yeast – This is the key to getting light, fluffy buns. You can mix it directly with the dry ingredients—no need to proof it in liquid first.
- Granulated Sugar – We use just a small amount here, primarily to feed the yeast and promote a good rise, not to make the buns sweet.
- All-Purpose Flour – This is the ideal flour for the perfect balance of softness and slight chewiness. Using bread flour can make the buns too tough, and cake flour won’t provide enough structure.
- Corn Oil – Adding oil to the dough keeps the buns moist and soft, even after they cool. It prevents them from becoming dry and hard. You can substitute it with a neutral oil or even a small amount of melted butter for flavor.
- Low-Sugar Red Bean Paste – I love using a low-sugar version so the sweetness is subtle and not overwhelming. You can use store-bought or homemade paste, and adjust the amount in each bun to your liking.
How to Make Pan-Fried Red Bean Buns
1. Mix and Knead the Dough
In a large bowl, add the eggs and milk and stir well using chopsticks.
Add the yeast and sugar, then add the flour and mix until a shaggy dough forms with no dry flour remaining.
Add the corn oil and knead by hand until the dough comes together.
Transfer the dough to a work surface and continue kneading until it becomes smooth and no longer sticky.
At the beginning, the dough may feel slightly tacky—this is normal for a no-water dough. Keep kneading until it turns soft, elastic, and glossy.
2. Shape and Fill
Roll the dough into a long log and divide it into 20 equal portions, about 30 g each.
Take one portion and roll it into a ball, then gently press it flat with your palm into a round disk. There’s no need to use a rolling pin—pressing is enough to keep the thickness even.
Place an appropriate amount of red bean paste in the centre.
Gather the edges upward, seal the filling inside, and gently roll into a smooth round bun. Beginners can refer to my bun-wrapping video guide for a step-by-step demonstration.
Lightly press the bun with a flat plate so the thickness is even.
Repeat with the remaining dough. Place all the buns on a lightly floured surface, cover with a damp cloth, and let them rise until doubled in size. When lightly pressed, the dough should spring back quickly.
3. Pan-Fry and Steam
Preheat a frying pan over medium-low heat. No oil is needed.
Arrange the risen buns in the pan, leaving space between each one. Cover with a lid and cook for 3–4 minutes until the bottoms are set and lightly golden.
Flip the buns and cook the other side for another 3–4 minutes until lightly golden.
Drizzle in about 20 ml of water, cover the pan again, and let the buns steam for about 3 minutes until the water evaporates. This step ensures the buns are fully cooked inside.
Uncover the pan and continue cooking over low heat, turning as needed, until both sides are evenly golden and crisp. When pressed, the buns should spring back quickly. Remove from the pan and serve warm.
Tips & Tricks
- Expect slight stickiness at first. With no added water, the dough may feel sticky early on. Keep kneading until it smooths out naturally.
- Use minimal flour when dusting. Too much dry flour can make the buns dense. A light sprinkle is enough.
- Always cook over medium-low heat. High heat can brown the outside too quickly while leaving the inside undercooked.
- The steaming step is essential. This recipe uses much less water than Shui Jian Bao, but that small amount of steam is key to cooking the buns through.
- No extra oil is needed in the pan. The oil in the dough is sufficient and keeps the buns light and not greasy.
- Check proofing by touch. If the dough doesn’t spring back quickly, give it another 5–10 minutes to rise.
Frequently Asked Questions
Why are my buns dense instead of fluffy?
This usually means the dough wasn’t kneaded enough or the buns were under-proofed. The dough should be smooth and elastic, and the shaped buns should double in size before cooking.
Why did my buns brown too quickly?
The heat may have been too high. These buns need medium-low heat so the inside has time to cook fully before the outside crisps up.
Can I make these ahead of time?
Yes. These buns stay soft even after cooling thanks to the milk, eggs, and oil in the dough. Reheat gently in a pan to restore the crisp exterior.
Why is steaming necessary if they’re pan-fried?
The brief steaming step ensures the interior is fully cooked and fluffy. Without it, the buns may look golden outside but remain slightly doughy inside.
Pan-Fried Red Bean Buns (No-Water Dough, Crispy Outside)
Ingredients
Dough
- 3 large eggs approx. 150 g
- 110 g whole milk
- 3 g high-activity dry yeast
- 5 g granulated sugar
- 500 g all-purpose flour
- 25 g corn oil
For Assembly & Cooking
- Low-sugar red bean paste as needed
- Extra flour for dusting
- 20 ml water for steaming
Instructions
Mix and Knead the Dough
- In a large bowl, add the eggs and milk and stir well using chopsticks.
- Add the yeast and sugar, then add the flour and mix until a shaggy dough forms with no dry flour remaining.
- Add the corn oil and knead by hand until the dough comes together.
- Transfer the dough to a work surface and continue kneading until it becomes smooth and no longer sticky.
- At the beginning, the dough may feel slightly tacky—this is normal for a no-water dough. Keep kneading until it turns soft, elastic, and glossy.
Shape and Fill
- Roll the dough into a long log and divide it into 20 equal portions, about 30 g each. Take one portion and roll it into a ball, then gently press it flat with your palm into a round disk. There’s no need to use a rolling pin—pressing is enough to keep the thickness even.
- Place an appropriate amount of red bean paste in the centre.
- Gather the edges upward, seal the filling inside, and gently roll into a smooth round bun. Beginners can refer to my bun-wrapping video guide for a step-by-step demonstration.
- Lightly press the bun with a flat plate so the thickness is even.
- Repeat with the remaining dough. Place all the buns on a lightly floured surface, cover with a damp cloth, and let them rise until doubled in size. When lightly pressed, the dough should spring back quickly.
Pan-Fry and Steam
- Preheat a frying pan over medium-low heat. No oil is needed.
- Arrange the risen buns in the pan, leaving space between each one. Cover with a lid and cook for 3–4 minutes until the bottoms are set and lightly golden.
- Flip the buns and cook the other side for another 3–4 minutes until lightly golden.
- Drizzle in about 20 ml of water, cover the pan again, and let the buns steam for about 3 minutes until the water evaporates. This step ensures the buns are fully cooked inside.
- Uncover the pan and continue cooking over low heat, turning as needed, until both sides are evenly golden and crisp. When pressed, the buns should spring back quickly. Remove from the pan and serve warm.
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