Soft, fluffy, and filled with sweet red bean paste, these Mini Red Bean Buns make the perfect snack or breakfast treat. Just follow my step-by-step guide, and you’re sure to get it right every time!
What are Mini Red Bean Buns?
In case you’re not familiar with mantou, they are traditional Chinese steamed buns made from a basic dough of flour, water, yeast, and sometimes a bit of sugar or oil. They are usually plain, without fillings, and served as a staple in many Chinese households.
Mantou are so much more than just plain buns—in fact, I’d say there are easily over a hundred types, maybe even a thousand, if you count all the different shapes, sizes, and fillings you can find across China.
Some types I’ve shared include Milk Mantou, Black Sesame Mantou Rolls, Sweet Potato Mantou, Pumpkin Mantou, and Purple Sweet Potato Mantou.
This Mini Red Bean Mantou, also known as Mini Red Bean Buns, is another favorite of mine. My little girl once ate 8 of them in one sitting!
These small buns are filled with sweet red bean paste, a popular filling in China. Unlike the classic red bean paste bun, Doushabao, these buns are smaller and have a distinct charm with their delicate size and tender texture.
Tips: While I provide measurements in cups, I strongly recommend using a kitchen scale for accuracy.
Ingredients
- 300g all-purpose flour
- 3g instant yeast
- 10g sugar(about 1 tablespoon)
- 160g warm water(about ⅔ cup, at around 40°C/104°F)
- 1 tablespoon lard(or vegetable oil if preferred)
- Red bean paste, as needed(store-bought or homemade)
Instructions
Prepare the Dough:
- In a large mixing bowl, combine 300g of all-purpose flour, 3g of instant yeast, and 10g of sugar.
- Gradually pour in 160g of warm water, stirring with a spatula or chopsticks until the mixture becomes shaggy and begins to come together.
- Add 1 tablespoon of lard and continue to knead the dough by hand until it forms a ball.
Knead the Dough:
- Transfer the dough onto a clean work surface or kneading mat. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- If the dough is too sticky, lightly dust your hands with flour, but avoid adding too much flour, as this can make the buns dense.
Shape the Dough:
- Roll the dough into a long, thin rope about 2 cm (¾ inch) in diameter(I usually make two ropes). The length and thickness of the rope can be adjusted based on your preference for the size of the buns; for smaller buns, roll it thinner.
Use your hands to flatten the rope slightly, creating a long, wide strip. Squeeze a thin line of red bean paste along the center of the dough strip. I recommend placing the red bean paste in a piping bag for easier application.
Seal the Filling:
- Carefully pinch the edges of the dough strip together to seal the red bean paste inside. Press firmly to ensure the filling is enclosed securely and doesn’t leak out during steaming.
- Gently roll and reshape the sealed dough into a neat, uniform rope.
Cut and Shape the Buns:
- Using a sharp knife, cut the filled dough rope into equal-sized pieces, about 3-4 cm (1.5 inches) long, depending on your desired bun size. Adjust as needed to ensure even cooking.
- Shape each piece into a neat bun, tucking any exposed filling back inside if necessary.
Proof the Buns:
- Arrange the bun pieces onto a steamer tray lined with parchment paper or lightly greased to prevent sticking.
- Place the steamer tray over a pot of warm water (not boiling) and cover the tray with a lid. Let the buns proof in this warm environment for about 20 minutes or until they slightly puff up.
Steam the Buns:
- After proofing, keep the buns in the steamer tray. Do not remove the tray or replace the water.
- Turn on the heat directly under the steamer. Steam the buns over high heat. Once the water begins to boil, continue steaming for 12 minutes.
- After 12 minutes, turn off the heat and let the buns rest in the steamer for another 3 minutes before opening the lid. This helps the buns set and prevents them from wrinkling.
FAQ
What is the purpose of lard? What if I don’t have lard?
- Increases dough softness: Lard makes the dough softer and easier to handle and shape.
- Improves texture: Using lard results in fluffier buns with a better mouthfeel.
Those who know me are aware that I love using lard for my buns. If you prefer not to use it, you can substitute it with vegetable oil, such as corn oil.
Why might the red bean paste leak out?
- Insufficient sealing: If the edges aren’t pinched tightly when enclosing the red bean paste, or if there are gaps, the filling can escape during steaming.
- Too much filling: If you add too much red bean paste, exceeding the dough’s capacity to contain it, it can also cause leakage.
Mini Red Bean Buns Recipe
Ingredients
- 300 g all-purpose flour
- 3 g instant yeast
- 10 g sugar about 1 tablespoon
- 160 g warm water about ⅔ cup, at around 40°C/104°F
- 1 tablespoon lard or vegetable oil if preferred
- Red bean paste as needed(store-bought or homemade)
Instructions
Prepare the Dough:
- In a large mixing bowl, combine 300g of all-purpose flour, 3g of instant yeast, and 10g of sugar.
- Gradually pour in 160g of warm water, stirring with a spatula or chopsticks until the mixture becomes shaggy and begins to come together.
- Add 1 tablespoon of lard and continue to knead the dough by hand until it forms a ball.
Knead the Dough:
- Transfer the dough onto a clean work surface or kneading mat. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- If the dough is too sticky, lightly dust your hands with flour, but avoid adding too much flour, as this can make the buns dense.
Shape the Dough:
- Roll the dough into a long, thin rope about 2 cm (¾ inch) in diameter(I usually make two ropes). The length and thickness of the rope can be adjusted based on your preference for the size of the buns; for smaller buns, roll it thinner.
- Use your hands to flatten the rope slightly, creating a long, wide strip. Squeeze a thin line of red bean paste along the center of the dough strip. I recommend placing the red bean paste in a piping bag for easier application.
Seal the Filling:
- Carefully pinch the edges of the dough strip together to seal the red bean paste inside. Press firmly to ensure the filling is enclosed securely and doesn't leak out during steaming.
- Gently roll and reshape the sealed dough into a neat, uniform rope.
Cut and Shape the Buns:
- Using a sharp knife, cut the filled dough rope into equal-sized pieces, about 3-4 cm (1.5 inches) long, depending on your desired bun size. Adjust as needed to ensure even cooking.
- Shape each piece into a neat bun, tucking any exposed filling back inside if necessary.
Proof the Buns:
- Arrange the bun pieces onto a steamer tray lined with parchment paper or lightly greased to prevent sticking.
- Place the steamer tray over a pot of warm water (not boiling) and cover the tray with a lid. Let the buns proof in this warm environment for about 20 minutes or until they slightly puff up.
Steam the Buns:
- After proofing, keep the buns in the steamer tray. Do not remove the tray or replace the water.
- Turn on the heat directly under the steamer. Steam the buns over high heat. Once the water begins to boil, continue steaming for 12 minutes.
- After 12 minutes, turn off the heat and let the buns rest in the steamer for another 3 minutes before opening the lid. This helps the buns set and prevents them from wrinkling.
Video
@nanawithchopstick Mini Red Bean Buns or Mantou Recipe Soft, fluffy, and filled with sweet red bean paste, these Mini Red Bean Buns make the perfect snack or breakfast treat. Just follow my step-by-step guide, and you’re sure to get it right every time! www.nanawithchopstick.com/mini-red-bean-buns redbeanpaste steam buns baos softdough baking daosabao buns #redbeanpastebuns #mantou #豆沙包 #包 #豆沙 #红豆沙 #点心 #中国美食 #bun #chinesefood #chinesedessert #dimsum #steamedbuns
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