DO SHA BAO FILLING (RED BEAN BUN FILLING)
Mmm....sweet, smooth, warm and with just the righ depth of flavor -- there's nothing like dou sha bao. Though primarily is a filling for Chinese steamed buns, this versatile and fairly healthy sweet tooth satisfier can also be spread on toast, used as a pancake filling, or eaten like refried beans. For some reason, do sha bao are extremely popular among female college students and taxi drivers.
Provided by BrotherAdso
Categories Dessert
Time 30m
Yield 4-6 Bun Fillers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil in a saucepan, dissolve in sugar and shortening.
- Bring beans and bean liquid to a boil in a saucepan or large skillet.
- Add water-shortening-sugar mixture.
- Boil vigorously and mash for 15 minutes or until a paste begins to come together.
- Dissolve cornstarch in a little water and stir in to aid the formation of the paste.
- Refrigerate before use to improve consistency. For coarser paste, leave some beans whole. Use more shortening, less water, and/or a food processor for a smoother texture.
Nutrition Facts : Calories 502.9, Fat 3.9, SaturatedFat 1, Sodium 6.4, Carbohydrate 95.3, Fiber 15.7, Sugar 16.6, Protein 24.5
RED BEAN-STUFFED PANDA BUNS RECIPE BY TASTY
These steamed red bean-stuffed panda buns are almost too cute to eat! Fill all the buns with red bean paste, or experiment with your favorite fillings.
Provided by Jasmine Pak
Categories Breakfast
Time 2h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
- Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
- Cover the dough with a wet towel and let rest for 1 hour.
- Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2-3 more times, until the dough is very smooth.
- Press into a flat disc. Roll 1 tablespoon of red bean paste into a ball, then place in the center of the disc. Wrap the dough around the red bean paste to seal, then roll the bun into a ball and set on a small square of parchment paper. Repeat to make 12 total buns, leaving some excess dough for decorating.
- Add a bit of black food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
- Use a finger to slightly dampen the outside of a bun. Decorate with 2 pieces of black dough for the ears, 2 pieces for the eyes, and 1 piece for the nose. Repeat with the remaining buns.
- Let the buns rest for 30 minutes.
- Meanwhile, fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don't have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
- Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for 9-10 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 88 calories, Carbohydrate 19 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 8 grams
DOUSHA BAO/JJINBBANG/STEAMED RED BEAN BUN
This is a recipe for a steamed, sweet white bun filled with red bean paste. Delicious, delicious, delicious! In Korea they are known as Jjinbbang and are sold by street vendors. This version is a little bit lighter and less chewy than my favorite street vendor, but I'll figure it out soon :) Adapted from the Fresh Loaf. Enjoy!
Provided by Emily Han
Categories Breads
Time 1h45m
Yield 12 Buns, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Set aside the red bean paste.
- 2. Combine all ingredients except yeast and water, in large bowl.
- 3. Mix yeast and lukewarm water briskly, and pour into mix.
- 4. Mix and knead dough. Dough should stick together well and be pliable, use more milk if necessary to wet the dough. Knead for 10-12 minutes by hand, or about half with a machine.
- 5. Put in a round shape in bowl, cover with plastic wrap and let sit for 1 hour.
- 6. Divide dough into about 12 pieces, or change size to fit your needs and your steamer.
- 7. Let dough pieces rest for a couple of minutes before flattening into a round shape to fill.
- 8. Place about 1T filling in the center of each bun, bringing up the corners and twisting closed. Place knot side down on a piece of parchment paper or wax paper inside your steamer.
- 9. Boil water and place steamer inches Let steam for about 15 minutes. Buns will turn white and look slightly shiny on the outside. Remove from steamer and serve immediately.
- Note: This dough may be used to make bbq pork buns or even plain buns if you'd like, it's not overly sweet. For a fun change, press a knife down the middle to make an indent before the bun is steamed. Shape a little leaf out of extra dough and put it on top. When the buns cool slightly, paint the top of the bun pink and the leaf green -- a peach bun!
Nutrition Facts : Calories 146.4, Fat 1.7, SaturatedFat 0.9, Cholesterol 4, Sodium 28, Carbohydrate 28.7, Fiber 0.9, Sugar 4.2, Protein 3.8
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- In a stand mixer, place all of the dough ingredients in and then knead for 6-8 minutes at slow speed.
- Shape the dough into a ball and set aside in warm place for 1 hour or until double in size (the time needed is very much depending on your room temperature).
- Add around 2 tablespoon of flour in the dough and continue kneading the dough for 2 minutes at low speed in a stand mixer.
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