Plant-based · Steamed · Yeast dough · Beans · Sweet · Asian-inspired
Steamed RedBean Buns
Soft steamed yeast buns with a mild homemade azuki bean paste filling
Soft yeast dough, a mild homemade bean paste and the gentle steam of a bamboo basket make an uncomplicated plant-based bun.
Ingredients
For the yeast dough
- 300 g German Type 405 wheat flour or plain flour
- 150 g lukewarm water
- 30 g agave syrup
- 6 g rapeseed oil
- 4 g dried yeast
- 2 g salt
For the red bean paste
- 50 g dried azuki beans
- 30 g agave syrup
- water for soaking and cooking
- optional small pinch of salt
Method
Prepare the azuki beans
Rinse the azuki beans thoroughly and soak them in plenty of water, preferably overnight. Drain away the soaking water, add fresh water and cook the beans until soft, about 60 to 90 minutes depending on the variety.
Make the red bean paste
Drain the beans, reserving a little of the cooking water. Purée the beans as finely as possible with the agave syrup and, optionally, a small pinch of salt using an immersion blender. Add a tablespoon of cooking water at a time if needed.
Make the yeast dough
Knead the flour, salt, dried yeast, agave syrup, lukewarm water and rapeseed oil into a smooth, elastic dough.
Shape the buns
Divide the dough into eight equal portions. Shape each piece into a ball, then roll or press it into a circle, leaving the centre slightly thicker than the edge. Place about one to two teaspoons of chilled bean paste in the centre. Bring the edges upward and seal them carefully. Set each finished bun seam-side down on a small square of baking paper.
Steam
Leave the shaped buns to rest for another 20 to 30 minutes. Steam them in a bamboo basket for about 15 minutes.
Nutrition
Estimated values for 8 buns. Water contributes no nutrients; the optional additional pinch of salt is excluded.
| Whole recipe | Per bun | |
|---|---|---|
| Energy | 6,190 kJ / 1,465 kcal | 770 kJ / 183 kcal |
| Fat | 10.0 g | 1.3 g |
| of which saturates | 1.0 g | 0.1 g |
| Carbohydrate | 283.8 g | 35.5 g |
| of which sugars | 46.9 g | 5.9 g |
| Fibre | 28.5 g | 3.6 g |
| Protein | 44.5 g | 5.6 g |
| Salt | 2.0 g | 0.25 g |
The estimate uses Bundeslebensmittelschlüssel 4.0; its mature haricot-bean entry is used as a documented proxy for dried adzuki beans. Brands, flour type and the actual filling used in each bun will change the result.