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Preparation
3 hours 15 minutes
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Cooking
20 minutes
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Difficulty
Medium
Ingredients for Sweet Potato Buns with Red Bean Filling For 12 buns
Red beans 300 gr All-purpose flour 400 gr Sweet potato 300 gr Instant yeast 4 gr Fresh milk 70 ml Sugar 220 gr Salt 2 gr Cooking oil 35 ml
How to choose fresh ingredients
How to choose good sweet potatoes
- Choose sweet potatoes that are heavy, firm, and not bruised. Additionally, buy those with an intact exterior, without cracks or breaks.
- It’s better to select medium-sized potatoes, as larger ones often have more fibers and are not tasty.
- If you see that the sweet potatoes are pitted or have black spots, it’s a sign that they have spoiled.
How to choose good quality red beans
- Choose beans that are bright red, free of pests, and show no signs of mold or unpleasant odor.
- Select beans of moderate size to ensure that they achieve a soft texture and rich flavor when cooked.
- Avoid selecting overly large beans, as they tend to be less tasty, have fewer nutrients compared to smaller beans, and often produce a slight bitterness when eaten.
How to make Sweet Potato Buns with Red Bean Filling
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Steam and mash sweet potatoes
Peel the sweet potatoes, wash them, then cut them into small pieces and steam for 15 minutes.
Next, use a fork to mash the sweet potatoes until smooth.
Tip: Mashing the potatoes while they are still hot will make it easier and result in a smoother texture.
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Stew red beans
Rinse the red beans, then put them in a rice cooker with water (the water should be 2 finger lengths above the beans).
Next, press Cook and cook until the red beans are soft.
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Blend red beans
Add the cooked red beans, 20ml of red bean water, 200gr of sugar, and 1gr of salt into a blender.
Blend the mixture until smooth.
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Mix the dough
Add 400gr of flour, 1g of salt, 20gr of sugar, 4gr of yeast, the mashed sweet potato, 70ml of fresh milk, and 30ml of cooking oil into a bowl.
Mix well until the ingredients are combined.
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Kneading and proofing the dough
Use your hands to knead the dough until it forms a smooth, elastic, and homogeneous mass. Then, evenly coat the dough with cooking oil, place it in a bowl, cover tightly, and let it proof for 2 hours until it has doubled in size.
Tip:
- Kneading bao dough does not require creating a tight film like bread; you just need to knead until the dough becomes soft and elastic, with a smooth surface that does not stick to your hands when touched.
- To check if the dough has proofed properly, press deeply into the dough with your hand; if the indentation remains, the proofing is successful.
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Cooking the red bean filling
Place the red bean mixture into a non-stick pan and cook over low heat.
When the mixture boils, add 5ml of cooking oil and continue cooking until the filling is dry and smooth.
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Forming the bao
Divide the red bean filling into 12 portions, each about 36g, and then roll them into balls.
Gently knead the dough for the bao skin, then divide it into 12 portions, each about 40g, and roll them into balls.
Use a rolling pin to flatten the dough for the bao skin, making the edges thinner than the center, place the filling inside, and then fold the edges of the dough over each other.
After shaping, cover the baos and let them rest for another hour.
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Steaming the baos
Place the baos on parchment paper, put them in a steamer, and steam for 15 – 20 minutes.
Tip: When steaming the baos, cover them with a cloth and then put the lid on to prevent steam from dripping onto the baos.
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Final Product
Sweet potato buns have a light golden crust, fluffy, soft, and a subtle sweet potato aroma. The filling inside is chewy, sweet, and a bit nutty. This dish is extremely suitable for breakfast or as a snack, both delicious and nutritious.
Successful Implementation Tips
- If the dough doesn’t rise, it may be because you forgot to add the yeast, or the amount of yeast is less than the bao dough, or you haven’t kneaded the dough enough. Therefore, the ratios of flour and yeast must be correct.
- Before steaming, you should brush a little oil on the steamer if you don’t have parchment paper to line under the cake.
- While steaming the cake, you must not open the pot lid, as it can cause the cake to collapse. You should also not steam the cake for too long, as it can cause the cake to collapse, become dense, and have a wrinkled surface, making it unappetizing.
Storage Tips for Cakes
- Uncooked bao: Wrap the cake tightly with plastic wrap and place it in the refrigerator. This method can preserve the cake for about 1 week.
- Cooked bao: Wrap the cake tightly with plastic wrap and place it in the refrigerator to preserve it for 1 week. If put in the freezer, it can be preserved for 2 weeks; when eating, just thaw it and steam it again to enjoy.
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TasteVN wishes you success in making the delicious and nutritious sweet potato buns with red bean filling for your family!
*Source of the recipe and images from the YouTube channel Diệp Mai
