Sweet Red Bean Baozi
Why this recipe works
- Soft bun, smooth filling: The fluffy steamed dough contrasts with the thick, mashed red bean paste for a classic baozi texture.
- Steamed for tenderness: Gentle steaming keeps the buns pale, soft and evenly risen without forming a crust.
- Easy to refresh: Cooked baozi re-steam well, making them practical for storing, freezing and serving warm later.
Get the most out of this recipe
Timing notes
- Allow time for two proofs: The first proof gives the dough structure and volume; the short second proof after shaping helps the buns steam up light and puffy.
- Rest before opening the steamer: Leaving the baozi covered briefly after steaming reduces the sudden temperature change that can wrinkle or collapse the dough.
- Best served warm: The buns are softest when warm, while the red bean filling is smooth and easy to bite through.
Texture tips
- Use gentle steam: Keep the water at a steady simmer rather than a hard boil so the buns rise evenly and stay tender.
- Cook the filling until thick: Drain the beans well, then mash and cook them until paste-like so the filling is easy to portion and seal inside the dough.
- Cool on a rack: If not serving straight away, let the baozi cool on a rack so steam can escape and the bases do not become wet.
Ingredient notes
- Use adzuki beans: Adzuki beans are the usual choice for sweet red bean paste because they soften well and have a naturally nutty, gentle sweetness.
- Milk enriches the dough: Lukewarm whole milk gives the buns a slightly softer, richer crumb; water can be used for a lighter finish.
- Adjust the filling style: Caster sugar keeps the flavour clean, while light brown sugar gives the paste a deeper, more caramel-like sweetness.
Make-ahead tips
- Freeze after steaming: Cool the baozi completely, wrap well and freeze; they can be steamed from frozen until piping hot.
- Re-steam to refresh: A brief re-steam restores the soft, fluffy texture better than dry reheating.
- Keep filling covered: While the dough proves, keep the portioned red bean paste covered so it stays pliable and does not dry at the edges.
Equipment you'll need
Ingredients
Sweet red bean filling
Baozi dough
Instructions
- Rinse the adzuki beans, then put them in a saucepan and cover with plenty of water. Bring to the boil, then reduce to a steady simmer for 45 to 60 minutes until very tender; top up with water as needed so they stay submerged. Drain well.
- Return the beans to the saucepan with the caster sugar, vegetable oil and a pinch of fine sea salt. Cook over low heat for 6 to 10 minutes, stirring and mashing with a spatula until thick, smooth and paste-like. Scrape into a bowl and cool until just warm so it is easy to handle.
- In a mixing bowl, whisk together the plain flour, caster sugar, instant yeast, baking powder and fine sea salt. Add the lukewarm whole milk and vegetable oil, then mix to a shaggy dough. Knead for 8 to 10 minutes until smooth and elastic.
- Cover the dough and leave in a warm place for 60 minutes, or until doubled in size. While it proves, portion the cooled red bean paste into 8 equal balls. Keep them covered so they do not dry out.
- Knock back the dough, then divide into 8 equal pieces. Roll each piece into a ball, then roll into a disc with a slightly thicker centre and thinner edges. Place a red bean ball in the middle, pleat the edges up and pinch to seal, then set seam-side down.
- Leave the shaped baozi to prove for 15 minutes until slightly puffy. Set up a steamer over a large pot of simmering water, keeping the water level below the steamer. Steam the baozi for 12 minutes, then turn off the heat and rest for 3 minutes before lifting the lid.
- Serve warm, when the buns are at their fluffiest and the filling is soft. If you are not eating them straight away, let them cool on a rack so the bases stay dry. Re-steam briefly to refresh before serving.
Recipe notes
Tips
- Keep the steamer at a gentle simmer rather than a hard boil so the buns rise evenly and do not collapse.
- When you turn off the heat, let the baozi sit covered for a few minutes before opening the lid to reduce wrinkling from sudden temperature change.
Substitutions
- Replace whole milk with water for a slightly lighter, less rich dough.
- Replace caster sugar in the filling with light brown sugar for a deeper, caramel-like sweetness.
Storage
- Refrigerate up to 2 days
- Cool completely, then store in an airtight container in the fridge. Re-steam for 3 to 5 minutes until piping hot. For freezing, wrap well and freeze for up to 2 months; steam from frozen for 6 to 8 minutes until piping hot.
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Recipe overview
- Servings: 8 pieces
- Yield: sweet red bean baozi
- Total time: 2h 20min (45min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Gluten Milk Wheat
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