Dou Sha Bao: Chinese Red Bean Paste Buns

Red bean paste is a sweet staple of many traditional Chinese desserts and

pastries. One of the top desserts in China are Red Bean Paste Buns just like these. Made from wildly healthy Adzuki beans, the paste is nutrient rich and full of antioxidants, so not only are these buns delicious, they're healthy too!

Dou Sha Bao: Chinese Red Bean Paste Buns [Vegan, Gluten Free]

Ingredients

For the Dough:

• 30 ounces gluten-free white bread flour
• 2 teaspoons dry active yeast
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 3 tablespoons agave nectar
• 2 teaspoon vanilla extract
• 13.5 ounces non-dairy milk
• Vegan butter, to grease pan

For the Mandarin Orange Juice:

• 1 1/2 teaspoons Mandarin orange zest, grated
• 4 medium Mandarin oranges, peeled and seeded

For the Red Bean Paste Filling:

• 4.2 ounces dried adzuki beans, washed and soaked in 1 cup water overnight
• 3 tablespoons gluten-free corn starch, mixed well with 1/2 cup water
• 1 1/2 teaspoons Mandarin orange zest
• 1 tablespoon extra virgin olive oil
• 2 cups water
• 3 tablespoons agave nectar

Preparation

For the Mandarin Juice:

1. Place peeled and seeded mandarin oranges into food processor and pulverize until you get a smooth juice. Strain through a fine sieve, using a tablespoon to press on the mandarin orange pulp to release more juice. Should yield 8 1/2 ounces orange juice.
2. Add the mandarin orange zest to the juice and set aside.

For the Red Bean Paste Filling:

1. Pour the soaked red beans and water into a medium pot. Add 2 cups water and bring to a rolling boil. Turn the heat to low and simmer for 1 hour or until red beans are very soft, stirring occasionally.
2. Add the mandarin orange zest, extra virgin olive oil, and agave into the pot with gluten free corn flour mixture. The paste will thicken almost immediately once corn flour mixture is added. Stir frequently to avoid sticking and burning. Cook on low heat for approximately 5 minutes.
3. Remove pot from the hot stove and lightly mash red bean paste with a potato masher. Let the red bean paste chill in the refrigerator until ready to use. The paste will thicken further as it cools.

To Make the Buns:

1. Warm non-dairy milk in a small pot for approximately 2 minutes and remove from heat. Add extra virgin olive oil and agave syrup, mixing well.
2. In a large mixing bowl, add in all the ingredients including the yeast.
3. Using a mixer with a dough hook on low speed, mix the dough for 30 seconds or until ingredients are well combined.
4. Continue on low speed and gradually pour the warm non-dairy milk mixture into the well in the large bowl for about 2 minutes.
5. Slowly add in mandarin orange juice with mandarin orange zest and continue to mix on low setting for 2 minutes. Use a rubber spatula to scrape the sides and bottom of the mixing bowl. Mix on medium setting for another 5 minutes or until dough is well combined.
6. Lightly grease all the muffin cups with vegan butter. Scoop and place small amount of wet dough into the bottom of each cup of the muffin pan, about 3/8-inch thick.
7. Place 1 1/2 tablespoons of red bean paste into the center of each muffin cup, gently flatten the paste slightly.
8. Fill each muffin cup with the rest of wet dough until it nears the edge. Let dough rise for approximately 20 minutes.
9. Preheat oven to 375°F. Bake buns for 15 minutes or until lightly golden. Remove and place the cooked buns on a cooling rack. Serve when cooled.

Notes

To reheat, cover the buns with aluminum foil and bake in oven for 5 minutes or in microwave until buns are soft.

https://www.onegreenplanet.org/vegan-recipe/dou-sha-bao-chinese-red-bean-paste-buns/