Longevity Peach Buns (Shou Tao)

Red bean paste

• 250 g Adzuki beans
• 1.2 liters Water
• 120 g Caster sugar
• 20 ml Vegetable oil
• 1 pinch Fine sea salt

Dough and colouring

• 450 g Plain flour
• 60 g Caster sugar
• 7 g Instant yeast
• 6 g Baking powder
• 2 g Fine sea salt
• 240 ml Water, lukewarm
• 30 ml Vegetable oil
• 6 ml Liquid food coloring, pink or red

1. Make the red bean paste: rinse the adzuki beans, then put them in a large pot with the water. Bring to the boil, then reduce to a steady simmer and cook for 60 to 75 minutes until the beans are very tender and can be crushed easily. Top up with a little more water if needed so the beans stay just covered.
2. Drain the beans well, return them to the pot, and add the caster sugar, vegetable oil and a pinch of fine sea salt. Cook over low heat for 8 to 12 minutes, stirring often, until thick and paste-like and it holds its shape when you drag a spoon through it. Tip onto a plate to cool to room temperature.
3. Make the dough: in a mixing bowl, whisk together the plain flour, caster sugar, instant yeast, baking powder and fine sea salt. Add the lukewarm water and vegetable oil, then mix to a shaggy dough. Knead for 10 to 12 minutes until smooth and elastic.
4. Cover the dough and leave in a warm place for 45 to 60 minutes, until doubled in size. While it rises, portion the cooled red bean paste into 12 equal balls. Keep them covered so they do not dry out.
5. Knock back the dough and divide into 12 equal pieces. Roll each piece into a ball, then flatten into a disc with the edges slightly thinner than the centre. Place a red bean paste ball in the middle, pinch to seal, then roll seam-side down to smooth.
6. Shape each bun into a peach: gently elongate into an oval, then pinch one end slightly to form a point. Use the back of a knife to press a shallow crease down the centre of each bun, without cutting through. Cover and prove for 15 minutes until slightly puffy.
7. Prepare the steamer and bring the water to a steady boil, then reduce to medium so the steam is strong but not violent. Steam the buns in batches for 10 to 12 minutes until fluffy and the dough springs back when lightly pressed. Turn off the heat and leave the lid on for 2 minutes to prevent wrinkling, then lift the lid slightly for 1 minute before removing the buns.
8. Tint the buns: mix the liquid food coloring with 1 tbsp water to dilute, then dab a little colour around the top and along the crease to mimic a blush. Let the colour set for 5 minutes before serving. Serve warm or at room temperature.

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