Name: Homemade Red Bean Buns From Scratch Recipe {Dou Sha Bao 豆沙包}
Prep time: 1 h
Cook time: 30 min
Total time: 3 h
Yield: 20
Cuisine: Chinese
Ingredients: 4 cups of red bean paste, homemade preferred, see notes.; 660 g all-purpose flour, unbleached organic preferred, about 4 cups; 25 g avocado oil; 170 g water, approximate, depends on the flour and the surrounding humidity level; 170 g whole milk; 4 tsp active dry yeast; 15 g cane sugar, organic preferred; 1/4 tsp Himalayan pink salt; 4 large dried bamboo leaves, use as liner for the buns, optional

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Homemade from-scratch Red Bean Buns featuring homemade red bean paste are undoubtedly the best. The bun wrapper using organic all-purpose flour made of half water and half whole milk is so spongy, yummy, and healthy. The homemade red bean paste featuring organic dried adzuki beans and superfood coconut oil is extremely satisfying and super nutritious.

In northern China, we refer to them as Dou Sha Bao (豆沙包), while in the Yangtze River Delta area, we call them Dou Sha Mantou {豆沙馒头}. They are a popular and well-liked breakfast, side dish, or snack.

homemade from scratch red bean buns {dou sha bao} recipe

How to a fluffy and satisfyingly yummy Red Bean Buns dough?

After numerous testing, I found out that using half water and half whole milk makes extremely spongy and delicious Chinese buns. The milk also gives the buns a glowing snow-white look, which also increases the appealing appearance.

homemade red bean buns from scratch recipe

In addition, using a Stand Mixer to knead the dough results in a super fluffy & tasty dough. Why? Mainly you should only use just enough liquid (water, milk, etc.) to make a soft dough. If you add too much liquid too fast and the dough becomes too soft, it won’t be able to rise properly into a spongy bun. They may also deflate completely during the steaming.

The Stand Mixer works the flour thoroughly to ensure they get the moisture slowly and steadily to gradually form a soft but spongy dough.

The funny thing is I learned this the hard way. Having a strong mindset of preferring handmade ways, I used to hand-knead my dough all the time. Nevertheless, I found myself using more liquid and the dough was not as consistent. Most importantly, using Stand Mixer is also a time and labor saver, which takes about 2 minutes to complete a perfect dough.

So if you ask me whether it is worth investing in a Stand Mixer, the answer is “Absolutely”! I use the Stand Mixer for doing so many other things too. For example, Homemade noodles or home-ground pork for juicy delicious pork filling.

Also, if you like whipped cream, home freshly whipped is so yummy. Needless to say, I make this insanely ambrosial and light Chinese Bakery Whipped Cream Cake {Nai You Dan Gao 奶油蛋糕} all the time.

For red bean filling, I use the grinder attachment of the stand mixer to grind the cooked adzuki beans {aka red beans} for homemade red bean paste for the bun filling.

grind cooked adzuki beans for homemade red bean paste

How to use Stand Mixer to make perfect dough?

The first thing first is to have a reliable recipe knowing the detailed ingredients and especially how much liquid is necessary for making the dough.

Then add all-purpose organic flour, avocado oil, milk, salt, and sugar to the Mixer bowl one by one using a kitchen scale. Add water to a measuring cup and active dry yeast in a small bowl.

Before mixing the dough, dissolve the active dry yeast in the water first. Add some water (approximately 1/2 cup) to the small bowl containing active dry yeast. Use a pair of chopsticks or mini whisk to whisk until the active dry yeast completely dissolves in the water and the whole thing turns into a smooth paste.

Never add the active dry yeast powder to the dough directly. This is one of the key success factors for fluffy dough.

dissolve active dry yeast with water in a small bowl

Next, use a silicone spatula to fold the liquid into the flour and continuously fold and scrape until everything is generally mixed together.

Now you are ready just let the Stand Mixer do its job. Attach the mixer to the stand, and turn the power to low for about 1-2 minutes. Stop the mixer and scrape off the dough if necessary.

smooth half water half milk yeast dough in the Mixer before proofing

How to Wrap Red Bean Buns?

Traditionally Red Bean Buns are dome-shaped like Mantou, exactly the reason why we call them Dou Sha Mantou. Shengjian Mantou or Suzhou-style pan-fried pork buns have the same appearance but are much smaller.

Of course, there is nothing wrong with folding Red Beans Buns using the pleating method. Read here if you are interested in wrapping buns in a classic peating way.

As a matter of fact, this traditional dome-shaped way starts with pleating. Make sure you seal the buns nicely and then flip the bun upside down. Then Use both of your hands to toss and groom it into tall & round.

Homemade Red Bean Paste is simply the Best!

Homemade scratch Red Bean Paste using organic dried adzuki beans, virgin organic coconut oil and organic cane sugar is so yummy and healthy. Read here for a detailed recipe and step-by-step tutorial to make red bean paste easily healthy way at home.

How to steam Red Bean Buns {Dou Shao Bao}?

My favorite steaming set is a 14-inch wok with a two-tiered double 12-inch bamboo steamer. The bamboo steamer sits & snugs on the edge of the wok halfway through without requiring a separate steaming rack.

14-inch Wok and 12-inch bamboo steamer steaming set

No doubt bamboo steamer is simply the best to steam Chinese buns. Not just the bamboo aroma gives the buns an extra refreshing smell, but the bamboo-weaved steamer also provides ample pores and holes to let ample steamer circulate.

When using a 14-inch wok, add 5 cups of water to the wok. Bring it to a boil and then add the buns and steam for 18 minutes.

For steaming, you don’t have to worry too much about oversteaming. Just make sure your steaming pot doesn’t run out of water. However, if you do not steam buns long enough, the dough may still be partially raw and therefore sticks to your teeth. In addition, the dough may not get as fluffy as it should be.

You surely can use any steaming setting. Just make sure you bring the water to a boil first before adding the steamer with raw buns. This is the same principle as baking when you pre-heat the oven to a certain temperature before adding food to the oven to bake.

Homemade Red Bean Buns Frequently Asked Questions:

Do I need to let the bun second proof after wrapping?

No need for additional proofing for this recipe. Just use your normal speed, making all 21-22 buns, and then bring the steamer water to a boil, and then steam.

What kind of liner can I use for steaming the buns?

I usually use dried bamboo leaves. It is an all-natural liner that also gives off a pleasant bamboo smell during steaming.

No need to soak them beforehand, just quickly wash and rinse and then cut at 2-inch intervals.

freshly wrapped red bean buns {Dou Sha Bao} in the bamboo steamer — Freshly wrapped red bean buns in bamboo steamer sitting on dried bamboo leaves

How long does it take to steam the Red Bean Buns?

15 minutes of steaming.

How do I reheat red bean buns?

The best way to reheat the buns is by using a steamer. Bring the water to a boil and then steam for about 6 minutes.

I also use a microwave sometimes for convenience reasons. Cover the bun with a microwave glass splatter cover and microwave for 40 seconds on high. Serve the microwaved buns immediately before it gets dried.

May I freeze the buns?

Yes. While you can generally freeze either freeze the raw red bean buns or cooked red bean buns, I recommend freezing the cooked ones.

When freezing raw red bean buns, you lay them flat on a sheet and place them in the freezer for a few hours until they become stiff. This is the same method when you freeze dumplings {Jiao Zi}. You can then store them in a freezer-friendly ziplock bag or container, and use them within 3 months.

How do I cook frozen red bean buns?

Steam the frozen red bean buns directly for an extra 5 minutes for steaming. Instead of steaming for 15 minutes, steam for about 20 minutes.

Enjoy a yummy & healthy Red Bean Bun!

Like Chinese Buns and Dumplings? Make sure you check out below:

Homemade Red Bean Buns From Scratch Recipe {Dou Sha Bao 豆沙包}

Yield: 20 buns

Prep Time: 1 hour

Cook Time: 30 minutes

Additional Time: 1 hour 30 minutes

Total Time: 3 hours

Ingredients

For Red Bean Fillings:

4 cups of red bean paste, homemade preferred, see notes.

For the Dough:

660 g all-purpose flour, unbleached organic preferred, about 4 cups
25 g avocado oil
170 g water, approximate, depends on the flour and the surrounding humidity level
170 g whole milk
4 tsp active dry yeast
15 g cane sugar, organic preferred
1/4 tsp Himalayan pink salt

For Steaming the Buns:

4 large dried bamboo leaves, use as liner for the buns, optional

Instructions

Make Red Bean Paste In Advance:

If using homemade red bean paste, make this in advance. Read here for more details.

Prepare Dough for Fluffy Buns:

For the super fluffy and spongy red bean buns, I use half water and half whole milk to make the dough. Add 660 g all-purpose flour (organic unbleached preferred) to the stand mixer, along with 170g whole milk, 25 g avocado oil, 1/4 tsp salt (Himalayan pink salt), and 15 g cane sugar. Add 170 g water to a 2-cup glass measuring cup. Add 4 tsp active dry yeast to a small bowl.
Add some water, about 1/2 cup to the small bowl with the active dry yeast, use a mini whisk or pair of chopsticks to whisk until the yeast is fully dissolved and the whole thing turns into a smooth paste. Do not skip this, which is one of the important keys to fluffy buns.
Add the yeast paste to the mixing bowl and the remainder of the water from the measuring cup. Use a silicone spatula to fold the flour into the liquid until everything is loosely mixed.
Attach the mixer to the Stand Mixer, and turn it to low, until it forms a smooth dough, about 1-2 minutes.
Cover the mixer with a damp kitchen towel and let it rest for about 2 hours, or till it doubles in size. If the surrounding temperature is high like hot summer, it may not need that long.

Wrap Red Bean Buns:

If you've made the red bean paste using my recipe in advance, because I use coconut oil, it hardens in the fridge. Remove it from the fridge before and divide it into 22 portions, each portion is about 25 g. For each portion, press the red bean paste in both hands and form mini balls. The warmth from the hands will partially melt the coconut oil and makes the red bean paste soft and pliable.
Get the bamboo steamer ready. Cut the bamboo leaves into small portions and lay them inside the steamer.
This recipe makes about 22 regular-sized red bean buns, which is perfect for the double-layered bamboo steamer. Each steamer can hold 11 buns nicely. Each bun uses about 48 g of dough. Use a kitchen scale to help measure the dough.

For each portion of the dough, use both hands to continuously press into a ball and then organize it into a round disk. This will release the trapped air which is important for a fluffy bun. The round disk also makes rolling the wrapper easier.
Use a Chinese rolling pin to roll the dough disk out into a wrapper that is about 5 inches (12 cm) in diameter. This large dough mat is super handy for making buns with the measurement provided. When you roll the wrapper, start with the outer edge of the wrapper and stop right before you reach the center. This way, the center is thicker than the edge, which is ideal for a bun wrapper.
Place red bean filling in the center of the bun wrapper.
Start from one corner, and pleat while pinching around the edges.
Until you reach a full circle, rotate the bun wrapper position in your left hand (less-dominant one) halfway through when necessary.
Pinch around the edges to seal the bun completely.
Place the bun upside down, using both hands to roll the bun round and tall.
Place the freshly wrapped red bean bun on the bamboo leaf in the steamer. This recipe makes about 20-21 buns. Repeat to get all the rest of the buns done

Steam the Buns:

I am using a 14-inch wok paired with a 12-inch bamboo steamer set consisting of two steamers. The bamboo steamer sits snugly inside the wok.

Add 6 cups of water to the wok, turn the heat to medium-high, cover with a lid, and bring it to a boil.

Add the bamboo steamer holding the buns cover the lid, and steam for 15 minutes. By the way, although the two steamers are stackable, I found it does a better job steaming when you steam one at a time.

Turn off the heat, wait for 5 minutes or so, and then remove the bamboo steamer from the wok. Add 1 cup of water to the wok, and wait for it to reach a boil. Then add the other steamer holding the buns and repeat.

Enjoy a yummy and healthy Red Bean Bun!

Notes

half water and half milk made dough is super fluffy, and it also presents pleasing white color, both are perfect for the red bean buns.
For easier measurement purposes, I use Gram as a unit for the dough, which you can use a kitchen scale to manage. Most kitchen scale has a "TARE" function which allows you to read the incremental or "net" weight. A very helpful function.
For homemade red bean paste, I usually double the recipe and make some extra for Sweet Rice Flour Dumplings, Qing Tuan {Green Rice Flour Dumplings}, or Cantonese Mooncakes.
This recipe makes about 21-22 buns, Each of these 12-inch bamboo steamer can hold 11 buns nicely. Each bun uses approximately 48 g of dough and 25 g of red bean paste. Roll the wrapper into a 5-inch diameter.

Recommended Ingredients:

Organic all-purpose flour, avocado oil, Himalayan pink salt, organic unrefined cane sugar, organic turbinado sugar, dried adzuki beans, organic virgin coconut oil, and large dried bamboo leaves.

Recommended Kitchen Tools and Gadgets:

Kitchen scale with various units of measurements and "TARE" function, mixing bowl, Chinese rolling pin, dough mat, dough cutter, stand mixer with pasta-making attachment, manual pasta maker, wok, a bamboo steamer set, kitchen towel