HOME-MADE BREAD: The basic "Chinese Sweet Buns"" recipe can be utilized to make dessert buns that are served in Chinese restaurants as a "dim sum" selection.

CHINESE SWEET BEAN BUNS:

 

 

 

1 recipe Chinese sweet bun dough, see posted recipe                              

1 x 16 oz. can red bean paste

 

 

 

Prepare dough. Roll it out on a floured surface into a long roll about 1½-inches in diameter. Cut roll into half and each half into 9 or 10 equal pieces. Cover with tea towel and let dough rest for 20-25 minutes.

 

Roll each piece of dough into a ball, then flatten ball out. Use a rolling pin to roll out each flat piece into a 4-inch circle, rolling from edges to inward and making edges slightly thinner than centers.

 

Cup a circle of dough in the palm of your hand and place 1 ½ tsp. of red bean paste in the center. Pleat edges of circle, lift sides up over filling and twist together at the top to seal. Gently shape each bun into a ball. Cut wax paper into squares, roughly 1 1/2 -inch in size; and sit 1 roll on each square. Transfer roils to baking trays and cover with tea towel. Let rise for 30 minutes in a warm place.

 

Use a saucepan big enough to have a bamboo steamer fitted over the rim and fill it with 10 cups of water. Bring water to a vigorous boil. Gently fit in as many buns, twisted-side up, as will fit into steamer, leaving 1-inch space between buns. Fill another steamer with buns and stack it on top of the other one. Cover with a lid and steam over high heat for 20 minutes. Repeat with rest of buns, adding more boiling water to pot as needed.

 

Let stand 5 minutes before removing from steamer. Serve hot as dessert.

 

 

 

VARIATION:  Sweet black bean paste or lotus paste may be used for filling too