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Steamed Buns
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Steamed Buns
  • 2 1/4 c. whole wheat flour
  • 2 1/4 c. unbleached flour
  • 1 1/2 c. water
  • 3 tbsp. honey
  • 1 1/2 tbsp. olive oil or 3 tbsp apple sauce
  • 1 tbsp. instant yeast
  • 2 tsp. salt
  1. Combine ingredients.
  2. Knead for 8 minutes at speed 2 in the mixer (or knead by hand 15 min until the dough is smooth and elastic).
  3. Let dough rest for 10-15 minutes.
  4. Divide dough into golf ball sized pieces.
  5. Flatten with your palm.
  6. Place 2 T of the sweet red bean filling (see below) in the center.
  7. Gather edges of flattened dough and pinch to seal.
  8. Place seam side down on a wax paper.
  9. Let the filled dough balls rise until doubled in size (about 30 minutes).
  10. Steam the buns for 20 minutes.
  11. Do not open the steamer while steaming buns. This will cause water droplets to fall on the buns and flatten them.
  12. Serve the buns warm.

 
Sweet Red Bean Filling
  • 2 c. Red beans (adzuki), raw (1 c. raw = 2 1/3 c. cooked)
  • 8 c. water
  • 3 tbsp. oil (optional to make the filling moist )
  • 2 c. Sucanat
  1. Soak the red beans overnight in water.
  2. Discard water, place beans in a pan and add about 8 cups water.
  3. Boil for 1 1/2 hours or until the skin breaks and drain.
  4. Place beans in food processor and puree them.
  5. Transfer beans to a wok or skillet. Add sugar and oil.
  6. Cook, stirring constantly to prevent sticking until moisture evaporates and mixture is very thick.
  7. Adjust the sweetness according to your taste. This will take about 30 minutes.
  8. Cool the filling.