Korean Steamed Buns (Fluffy Yeast-Leavened Buns with Sweet Red Bean)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
The milk dough is left to rise until nearly doubled, so the steamed buns come out soft and moist.
Read more
Pull one apart and the sweet red bean paste appears in a puff of steam.
Ingredients
Instructions
- 1
Stir 1 teaspoon instant yeast and 2 tablespoons sugar into 150 ml warm milk.
Let it stand for 5 minutes, until a light foam appears, showing the yeast is active before mixing the dough.
- 2
Mix 260 g bread flour with 1/2 teaspoon salt in a bowl.
Add the yeast milk and 1 tablespoon vegetable oil, then bring everything together until no dry flour remains.
- 3
Knead the dough for 8-10 minutes, until the surface looks smooth and feels elastic.
Cover it so it does not dry out, then proof for 40 minutes, until nearly doubled.
- 4
Press the dough gently to release excess gas, then divide both dough and 260 g sweet red bean paste into 8 portions.
Flatten each dough piece with thinner edges and shape the filling into rounds.
- 5
Place one filling portion in the center of each dough round, gather the edges, and pinch firmly to seal.
Set each bun seam-side down so it holds its shape and does not split while steaming.
- 6
Line the steamer with parchment and space the buns apart, then wrap the lid with a cloth to catch condensation.
Steam over medium heat once steam is rising for 12-15 minutes, until the buns look plump and moist.
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