Red Bean Steamed Buns

Ingredients

• 200g dried adzuki beans
• 140g caster sugar
• 40g neutral oil
• 1 pinch salt
• 500g plain flour
• 6g instant yeast
• 50g caster sugar (for the dough)
• 3g salt (for the dough)
• 250ml lukewarm milk
• 20g neutral oil (for the dough)
• 1 tsp osmanthus syrup (optional)

Before you cook

• Soak the adzuki beans in cold water overnight.
• Cut 12 squares of baking paper about 7cm across.
• Whisk the flour, yeast, 50g sugar and 3g salt together in a large bowl.

Steps

1. Drain the soaked beans, put them in a pan, and cover with 1 litre of fresh water.
2. Bring the beans to a boil, then simmer covered for 60 minutes until they crush easily between your fingers.
3. Drain off most of the cooking liquid, keeping a cupful in reserve.
4. Mash the beans with a potato masher, or blend them smooth if you prefer a fine paste.
5. Return the mashed beans to the pan over medium-low heat and stir in the 140g sugar and the pinch of salt.
6. Add the 40g of oil in three additions, stirring each one in fully before the next.
7. Cook the paste for 15 to 20 minutes, stirring almost constantly, until it is dark, thick and holds its shape on the spoon.
8. Spread the paste on a plate to cool completely, then roll it into 12 balls.
9. Pour the lukewarm milk and 20g of oil into the flour mixture and knead for 12 minutes to a smooth soft dough.
10. Cover the dough and prove it until doubled, about 1 hour.
11. Knock the dough back and divide it into 12 pieces.
12. Flatten each piece into a disc about 9cm across, keeping the centre thicker.
13. Set a ball of bean paste in the middle of a disc and gather the edges up and over it.
14. Pinch the top firmly closed and roll the bun seam-side down under your cupped hand to make it round.
15. Sit each bun on a paper square and space them well apart in steamer baskets.
16. Cover and prove the buns for 25 minutes, until they feel light and look visibly swollen.
17. Set the steamers over cold water and bring it to the boil.
18. Steam for 13 minutes once the water boils, then turn off the heat.
19. Wait 5 minutes before lifting the lid so the buns do not wrinkle, then serve them warm.