Topic: Someone should order me red bean buns. :(
derpy !hoovesEJmo started this discussion 14 years ago #23,127
I can't until I get paid. I wanna try them.
In other news, I twisted my bad ankle and now I am trying to not focus on the pain.
How are you?
In other news, I twisted my bad ankle and now I am trying to not focus on the pain.
How are you?
Ks !KansasxqvM joined in and replied with this 14 years ago, 9 minutes later[^] [v] #362,051
Chinese Sweet Red Bean Steamed Buns
from Chinese Snacks by Huang Su-Huei
filling
24 oz (one can) of sweet red bean paste (azuki bean paste) or homemade (I’m not there yet)
dough
1/4 cup sugar
1 3/4 cup warm water (105°F – 115°F)
1 tbsp yeast
6 cups flour
1 tbsp baking powder
2 tbsps shortening
Refrigerate the sweet bean paste.
In a medium bowl, dissolve the sugar in warm water and add the yeast. Let the yeast stand for about ten minutes or until it becomes foamy, floating to the top. Sift the flour (I never sift anything) into a large bowl. Add the baking powder, shortening, and the yeast liquid. Mix well. If the dough is dry, add a little water. If the dough is too wet, add more flour. Knead the dough until smooth (took me ten minutes by hand) Place the dough in a large bowl and cover tightly with plastic wrap. Let the dough rise in a warm place for a couple of hours until it has tripled in size.
Cut 24 squares of parchment or wax paper, 2 1/2-inches a side.
Roll the sweet bean paste into 1-ounce balls (or if you are confident in your wrapping skills, you can skip this step and just spoon filling into the dough). Return to refrigerator until ready to wrap the bao.
Knead the risen dough until it is smooth and elastic. Again, if it is too dry, wet your hand(s) and knead it – if it is too wet, add some flour and knead it in. Because I work on a finite area cutting board (i.e. not a long counter), I found it easiest to cut the dough into quarters and make a log from each quarter. Keep the unused dough under plastic or a damp kitchen towel to prevent drying out. Cut each log into 6 equal pieces and flatten each piece with your hand to make a disc. Use your fingers to pinch the outer inch of the disc thinner than the center. Then shape a sort of well in the thicker center of the dough. Place a ball of red bean paste or spoon 2 tablespoons into the center of the dough. Pleat the edges together, with the intent of gathering the edges to form a sort of bowl from the dough (use your thumb or spoon to push the filling down). Twist and pinch the pleats together at the top. If there is excess dough, pinch it off. Set the bao on a square of parchment with the pleats-side down. Repeat for the rest and let them stand for about 10-30 minutes.
Place the buns in a steamer with at least 2 inches between them as they will expand during steaming. If you can’t fit them all in, not to worry – just do it in batches.
If you have a wok, bring 2 inches of water to a boil and set your steamer over the wok. If you don’t have a wok (I don’t) then this is what I did: I found a stockpot that fits my generic bamboo steamer perfectly. The fit doesn’t have to be perfect, just don’t use such a large pot that the steam escapes. I filled the stockpot with 2 inches of water and then placed a small metal rack (you can find these in random Asian grocery stores) in the center. Bring the water to a boil, place the steamer on the rack. If you steam multiple batches, please be sure there is an adequate amount of water in the pot each time.
Steam for 10 minutes. Serve hot. Makes 24.
from Chinese Snacks by Huang Su-Huei
filling
24 oz (one can) of sweet red bean paste (azuki bean paste) or homemade (I’m not there yet)
dough
1/4 cup sugar
1 3/4 cup warm water (105°F – 115°F)
1 tbsp yeast
6 cups flour
1 tbsp baking powder
2 tbsps shortening
Refrigerate the sweet bean paste.
In a medium bowl, dissolve the sugar in warm water and add the yeast. Let the yeast stand for about ten minutes or until it becomes foamy, floating to the top. Sift the flour (I never sift anything) into a large bowl. Add the baking powder, shortening, and the yeast liquid. Mix well. If the dough is dry, add a little water. If the dough is too wet, add more flour. Knead the dough until smooth (took me ten minutes by hand) Place the dough in a large bowl and cover tightly with plastic wrap. Let the dough rise in a warm place for a couple of hours until it has tripled in size.
Cut 24 squares of parchment or wax paper, 2 1/2-inches a side.
Roll the sweet bean paste into 1-ounce balls (or if you are confident in your wrapping skills, you can skip this step and just spoon filling into the dough). Return to refrigerator until ready to wrap the bao.
Knead the risen dough until it is smooth and elastic. Again, if it is too dry, wet your hand(s) and knead it – if it is too wet, add some flour and knead it in. Because I work on a finite area cutting board (i.e. not a long counter), I found it easiest to cut the dough into quarters and make a log from each quarter. Keep the unused dough under plastic or a damp kitchen towel to prevent drying out. Cut each log into 6 equal pieces and flatten each piece with your hand to make a disc. Use your fingers to pinch the outer inch of the disc thinner than the center. Then shape a sort of well in the thicker center of the dough. Place a ball of red bean paste or spoon 2 tablespoons into the center of the dough. Pleat the edges together, with the intent of gathering the edges to form a sort of bowl from the dough (use your thumb or spoon to push the filling down). Twist and pinch the pleats together at the top. If there is excess dough, pinch it off. Set the bao on a square of parchment with the pleats-side down. Repeat for the rest and let them stand for about 10-30 minutes.
Place the buns in a steamer with at least 2 inches between them as they will expand during steaming. If you can’t fit them all in, not to worry – just do it in batches.
If you have a wok, bring 2 inches of water to a boil and set your steamer over the wok. If you don’t have a wok (I don’t) then this is what I did: I found a stockpot that fits my generic bamboo steamer perfectly. The fit doesn’t have to be perfect, just don’t use such a large pot that the steam escapes. I filled the stockpot with 2 inches of water and then placed a small metal rack (you can find these in random Asian grocery stores) in the center. Bring the water to a boil, place the steamer on the rack. If you steam multiple batches, please be sure there is an adequate amount of water in the pot each time.
Steam for 10 minutes. Serve hot. Makes 24.
Ks !KansasxqvM double-posted this 14 years ago, 49 seconds later, 10 minutes after the original post[^] [v] #362,052
Get to it. I made chicken fried rice and served it over steamed cabbage last night. It was awesome.
Anonymous C joined in and replied with this 14 years ago, 3 minutes later, 13 minutes after the original post[^] [v] #362,054
@previous (Ks !KansasxqvM)
i dont see how considering you were raging all night about the prices of technology
i dont see how considering you were raging all night about the prices of technology
squeegee !hbZVTk6JYc joined in and replied with this 14 years ago, 1 minute later, 15 minutes after the original post[^] [v] #362,055
Anonymous C replied with this 14 years ago, 1 minute later, 17 minutes after the original post[^] [v] #362,056
Ks !KansasxqvM replied with this 14 years ago, 46 seconds later, 18 minutes after the original post[^] [v] #362,058
@362,055 (squeegee !hbZVTk6JYc)
I responded to a retarded post at scatchan. Apparently I have been epicly trolled. Because getting any response at all is pure win. Some of those guys are cringe worthy...
I responded to a retarded post at scatchan. Apparently I have been epicly trolled. Because getting any response at all is pure win. Some of those guys are cringe worthy...
squeegee !hbZVTk6JYc replied with this 14 years ago, 4 minutes later, 22 minutes after the original post[^] [v] #362,063
@previous (Ks !KansasxqvM)
Yeah, i troll myself harder by going to scatchan than i've ever been trolled by anyone there.
Yeah, i troll myself harder by going to scatchan than i've ever been trolled by anyone there.
derpy !hoovesEJmo (OP) replied with this 14 years ago, 9 seconds later, 22 minutes after the original post[^] [v] #362,064
derpy !hoovesEJmo (OP) double-posted this 14 years ago, 15 seconds later, 23 minutes after the original post[^] [v] #362,065
Anonymous C replied with this 14 years ago, 51 seconds later, 23 minutes after the original post[^] [v] #362,066
Ks !KansasxqvM replied with this 14 years ago, 2 minutes later, 26 minutes after the original post[^] [v] #362,070
@previous (C)
Cringe worthy.
@362,064 (derpy !hoovesEJmo)
If I have everything to make the bean paste I might give them a shot. I've never had them before.
Cringe worthy.
@362,064 (derpy !hoovesEJmo)
If I have everything to make the bean paste I might give them a shot. I've never had them before.
squeegee !hbZVTk6JYc replied with this 14 years ago, 1 minute later, 28 minutes after the original post[^] [v] #362,073
derpy !hoovesEJmo (OP) replied with this 14 years ago, 2 minutes later, 30 minutes after the original post[^] [v] #362,076
@362,070 (Ks !KansasxqvM)
They are AMAZING.
I might make some pinto bean paste and sweeten it. I have made sweet bean soup, but I HATE soaking them over night. :(
They are AMAZING.
I might make some pinto bean paste and sweeten it. I have made sweet bean soup, but I HATE soaking them over night. :(
Ks !KansasxqvM replied with this 14 years ago, 7 minutes later, 38 minutes after the original post[^] [v] #362,084
@previous (derpy !hoovesEJmo)
I don't have any dried red beans. ;/
I'd try this recipe if I did though. Some of the other recipes called for a lot of sugar, like it'd be sickly sweet.
http://www.tastehongkong.com/recipes/homemade-sweet-red-azuki-bean-paste-chunky-and-smooth/
I don't have any dried red beans. ;/
I'd try this recipe if I did though. Some of the other recipes called for a lot of sugar, like it'd be sickly sweet.
http://www.tastehongkong.com/recipes/homemade-sweet-red-azuki-bean-paste-chunky-and-smooth/
derpy !hoovesEJmo (OP) replied with this 14 years ago, 50 minutes later, 1 hour after the original post[^] [v] #362,096
derpy !hoovesEJmo (OP) double-posted this 14 years ago, 1 hour later, 2 hours after the original post[^] [v] #362,122
HerpaderpAnonymous E joined in and replied with this 14 years ago, 3 hours later, 6 hours after the original post[^] [v] #362,152
@362,076 (derpy !hoovesEJmo)
> but I HATE soaking them over night. :(
I never pre soak and many books say you don't have to. Others say you should.
http://missvickie.com/howto/beans/howtosoak.html
I could show you lots of links pro and con. Next time you do beans try the experiment I did. Two pots - One with the pre-soak way you normally do, the other no pre soak.
Judge for yourself. I do NOT pre soak beans.
> but I HATE soaking them over night. :(
I never pre soak and many books say you don't have to. Others say you should.
http://missvickie.com/howto/beans/howtosoak.html
I could show you lots of links pro and con. Next time you do beans try the experiment I did. Two pots - One with the pre-soak way you normally do, the other no pre soak.
Judge for yourself. I do NOT pre soak beans.