SKILL LEVEL: Master
PREP: 15 minutes
RISING: 1 1 /2 hours
BAKING: 18 to 20 minutes
MAKES: About 10 buns
PAIRS WELL WITH: Wildfowl Ginseng Soup
SKILL LEVEL: Master
PREP: 15 minutes
RISING: 1 1 /2 hours
BAKING: 18 to 20 minutes
MAKES: About 10 buns
PAIRS WELL WITH: Wildfowl Ginseng Soup
These unusual little buns aren’t just a pretty addition to a table setting; they are also delicious, packed with a soft, sweet bean filling that makes them difficult to stop eating. No wonder they are Li Li Stormstout’s favorite snack!
1 /2 cup milk, warmed
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon instant yeast
1 egg, separated
1 /4 teaspoon salt
2 cups flour
Half an 18-ounce can of sweetened red bean paste
1 teaspoon sesame seeds or poppy seeds
1. Combine the warm milk, melted butter, and sugar. When the mixture is warm, but not hot to the touch, add the yeast, followed by the egg yolk and salt. Gradually work in the flour until you have a mixture that pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead for several minutes, until the dough bounces back when poked. Place in a greased bowl, cover, and let sit somewhere warm to rise until doubled in bulk, about an hour.
2. Preheat the oven to 375°F and line a baking sheet with parchment paper. Punch the dough down and break off pieces roughly the size of a golf ball. Press or roll each piece out into a flat circle about 5 inches across. Place a dollop of bean paste, about a tablespoon, in the center of the dough, then carefully fold the edges of the dough up and over, pinching to seal the paste in. Place each bun seam-side down on the prepared baking sheet, pressing gently on top to flatten them slightly. Repeat with all the dough, and press an indent into the middle of each bun. Using sharp scissors or a knife, make 5 slits radiating out from the center of each bun. Brush the buns with the remaining egg white and sprinkle a few sesame seeds around the indent of the bun. Cover and allow to rise for another 30 minutes.
3. Once the buns have risen again, bake for 18 to 20 minutes until the tops are golden brown and puffy. Remove from the oven and allow to cool before enjoying.