Sweet Red Bean Buns || Vegan || Chinese Sweet Buns

This recipe makes about 10-12 buns depending on the size

Ingredients:

2 cups plus more for dusting of all purpose flour

1 cup warm water

1 tablespoon of yeast

1 teaspoon salt

1 teaspoon of sugar

1-2 teaspoon of oil for greasing

1 cup of red bean paste or as per your taste

Method:

To 1 cup warm water add yeast and sugar and set aside to activate. (about 10 minutes)

In a mixing bowl, mix all purpose flour and salt.

Add the yeast water mixture to the flour and knead a soft dough, add more flour as you knead. The result should be a soft smooth dough.

Grease it with oil and set aside in a warm spot covered for it to rise, (about 1 hour).

After an hour, generously dust your work surface with flour and punch down your dough and knead again for a minute. Divide the dough into equal portions and shape them into roundels.

Roll each into a 5 inch disc, making sure the edge is thinner than the center. Place a spoonful of filling in the center. Pull the sides together to seal it into a stuffed bun and shape it to form a dinner roll. Place it for a second rise in your greased steaming plate.

Once all the roundels are stuffed and shaped, brush the top with oil and place the steaming plate covered in a warm spot for a second rise, about 45 minutes.

Heat the steamer according to the manual instructions and place the buns in the steamer to cook. I have so far done it in a microwavable steamer and rice cooker, it took a complete 15 minutes to get done.

Once completely cooked, let them cool a bit and enjoy.

Comments

Sichuan Fried Rice with Doubanjiang

Serves: 2 Total time: 12 minutes Ingredients: 2 cups left over rice 2 scallions chopped (white and green separated) 1/4 cup red onion chopped 2 garlic cloves minced 1/2 cup shiitake mushroom chopped 1 cup red and green bell pepper diced 3 tablespoon of oil (divided) Salt to taste Black and white pepper to taste Sauce: 1 tablespoon broad bean chili sauce (Doubanjiang) 2 tablespoon light soy sauce 1 teaspoon vinegar Method: Heat 1-1/2 tablespoon of oil in a pan and saute scallions (white) along with onion and garlic. Next add rice and break it down well and stir fry it for a minute. Add soy sauce and vinegar and mix well. Take the rice out in a separate bowl and heat the remaining oil. Saute all the vegetables and mushroom well. Add the broad bean chili sauce and mix well. Do not over cook the vegetables. Mix rice and adjust salt and pepper to taste. Garnish with scallions (greens) and serve hot. ...

7 grain pancake with discard

Ingredients: Flour mix: 2 tablespoon whole wheat flour 1 tablespoon rye flour 2 tablespoon plain flour 1 tablespoon spelt 1 tablespoon sorghum flour 1 teaspoon flaxseed meal 1 tablespoon finger millet flour Others: 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoon discard 80 ml milk or as needed 1 mashed banana Method: Mix all the dry ingredients and sift a few times to incorporate things well. In a mixing bowl add discard, milk and banana and mix well. Add the dry ingredients and mix everything until a smooth batter forms. Grease a skillet and pour ladleful, cook until bubbles form and flip after 40 seconds and cook on the other side. Once done, serve hot. This roughly yields 6 small pancakes. Note: You can adjust the quantity of milk as needed. I usually add an equal amount of milk to dry ingredients, in this case, the dry ingredients weighed about 80 grams.

Goan Channa Ros/Tonak - White peas in Coconut Gravy

Channa Ros - White Peas Coconut Gravy Ingredients: 2 medium potatos cubed 2 cups of vatana or white peas (soaked overnight) 1 teaspoon of turmeric powder salt to taste 1 teaspoon of tamarind paste 1 medium onion chopped and divided 2 tablespoon of oil divided Cilantro to garnish Masala: 2 teaspoon of coriander seeds/dhania seeds (can use powder) 4 cloves 8 pepper corns 1/2 teaspoon fennel seeds 1 inch piece of cinnamon stick 1 teaspoon of poppy seeds 1/2 teaspoon cumin seeds 4-5 dry red chillies or to taste 1/2 cup grated coconut or coconut milk Method: Soak the peas overnight and cook along with potato until tender but do not overcook. In a separate pan, roast all the dry spices until aroma wafts from the pan. Set aside to cool and heat 1 teaspoon of oil and saute half of the onion. If using fresh coconut, saute along with onion until light brown in color. If using coconut milk, just saute onion. Set it aside to cool. In a ...

Around The World On Your Plate

Search This Blog