Steamed Red Bean Paste Buns (Tau Sar Pau) | Cute Polar Bear Steamed Buns 可愛北極熊豆沙包[My Lovely Recipes]

Today we are sharing the Steamed Red Bean Paste Buns / Tau Sar Pau recipe. The Bao skin recipe is the key to making delicious Chinese Steamed Buns. If you don’t like red bean paste, this recipe can also use to make cute Mantou.

Please refer to this video for the instructions of making red bean paste:
https://youtu.be/8YjahZwq9Z4

The red bean paste filling really takes time to make, but the homemade stuffing can be eaten safely and healthily. Our red bean paste is a less oil and low sugar recipe. If you like more sweet taste, you can add more sugar during cooking. I recommended that you can do more at a time and store it in the freezer for 1 month, or just store in the refrigerator that can last about 3 days. When you want to make red bean paste buns or snow skin mooncakes, you can take them out from the freezer and defrost it. It is very convenient.

How to make delicious Steamed Red Bean Buns? First of all, the bao skin must be white and smooth, then taste chewy. This kind of Baozi are delicious. This time we are doing Bear Steamed Buns for the shaping, so the moisture content of the dough is kept a little less. So that after the buns fermented and steamed, the dough will not stick together and the shape still can be seen. The texture of this dough is a little bit solid and chewy. If you like buns with a softer and moist taste, you can try adding more water to the dough, but the bun cannot be shaped and will be sticky when kneading the dough. As for the buns not to collapse, you have to take a little bit more effort to gently rub the buns higher after wrapping the filling. By doing this, the Chinese Steamed Buns will not collapse when they are fermented. Grasp the theory and character of the dough will be helping a lot while making Baozi. Of course, this is also inseparable from multiple exercises and learning to feel the texture of the dough, humidity and so on.


🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/3gbSPQc


🔪 Preparation Time: 2 hour
🍲 Cooking Time: 20 Minutes
🍽️ Quantity: 8 pcs

🌱 INGREDIENTS
⚪ Bao Skin Recipe
- 220g All Purpose Flour
- 120ml Water
- 3g Sugar
- 3g Instant Yeast

⚫ Red Bean Paste Filling
- 100g Red Beans
- 2pcs Pandan Leaves
- 1pc Tangerine Peel
- 1tbsp Maltose
- 25g Corn Oil
- 50g Sugar
- 350ml Water

💡Tips：
In the beginning, I didn't knead the dough smoothly but chose to rest it so that the dough passed through time and the naturally formed gluten. So this will not use too much energy to knead the dough but it takes more time.

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今天我們分享豆沙包的做法，究竟包子皮怎麼做才白白鬆軟又好吃呢？如果不喜歡紅豆沙餡的朋友，這食譜也可以用來做可愛饅頭或其他餡料哦。

豆沙餡的做法請參考這個視頻 ：
https://youtu.be/8YjahZwq9Z4

紅豆沙餡做起來有點費時費勁兒的，但自家做的就是可以吃得安心健康。我們的豆沙餡是使用低油少糖的配方，如果喜歡口味重些的可以自行在烹煮的時候調整糖份。建議可以一次過做多一些可以儲存在冰凍1個月，或者就收冷藏庫可以耐3天左右的。待想做豆沙包或者冰皮月餅的時候再從冰凍庫拿出來退冰即可使用也很方便。

豆沙包怎麼做好吃？首先，必須把包子皮做得白白鬆軟還不塌。這樣的豆沙包才為之好吃哦。這次的豆沙包因為要朔形的緣故，麵糰水份就控制在少一點點的份量。這樣做是讓包子發酵和蒸包子的過程中，麵糰就不會粘在一塊而看不見線條。口感上吃起來也比較紮實的。如果，你喜歡口感更鬆軟和濕潤的包子可以嘗試加水的配方，這樣就相對的包子無法比較難朔形之外，在揉麵糰的時候也會比較黏手。至於包子不塌重點在於餡料不能太濕或太水，而且包好餡料後費多一點點勁兒，輕輕的把包子搓高一些。這樣做就能讓包子在發酵的時候，不至於會扁塌塌的。這次的包子做法也跟我們之前分享的金瓜玉米包不一樣哦，大家有興趣也可以試試不同口味和口感的包子可以做個比較喜歡哪種口感的包子皮。要把包子做好必須掌握麵糰的特徵和性質，包子做起來就得心應手啦。當然，這也離不開多次的鍛鍊和學習感受麵糰的手感，濕度等等。

🖨️打印這食譜或調整食譜的份量 :
https://bit.ly/2EiCPP8


🔪 準備時間 ：2小時
🍲 烹飪時間 ：20分鐘
🍽️ 份量 ：8粒

⚪ 包子皮
- 220克 普通麵粉
- 120毫升 水
- 3克 糖
- 3克 即溶酵母


⚫ 紅豆沙餡
- 100克 紅豆
- 2片 香蘭葉
- 1片 老陳皮
- 1湯匙 麥芽糖
- 25克 玉米油
- 50克 糖
- 350毫升 水

💡小貼士：
一開始沒有使勁的把麵糰揉光滑而是選擇休面是為了讓麵糰通過時間，自然的化學反應形成麵筋。所以我們分成幾次來揉麵糰一方面是省力但相對的製作時間就拉長。

如果你喜欢我们分享的食譜影片，请点赞 👍和分享给你的朋友圈。
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#MyLovelyRecipes #CookingASMR #Cute #Buns #Baozi #ShotByMi


🎼 Music ------------------------
Music: Asian Piano Sentimental by @OrangeHead
Listen: https://youtu.be/ZPcC-vyLrmM
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📷 Camera Equipment--------------
@xiaomi Mi9
Apexel 85mm Portrait Lens
Boya MM1 Microphone
Ulanzi TT20 Table Tripod
Shot by @Filmicpro
Edited by Adobe Premiere Pro
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