Asian red bean buns

Is there anyway to make these without special steamer? And thank you for asking this question! Try not to keep for more than 1 month. In particular, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon. Just make sure that the steamer can be covered completely. We love your blog and have made many of your recipes successfully!
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Baked Asian Red Bean Buns – The Chen Kitchen

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Red Bean Bun

Just start out in the mixer and use the dough hook to knead the dough until smooth this is much easier! Im so happy i stumbled onto your page! Jump to Recipe Print Recipe. Reminds me of what my mom made when I was growing up. Can the dough be made in advance and stored in the fridge until ready to use?
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Dump the dough on a lightly floured surface, and cut it in half. Once cooked to a thick paste, take the water-roux off the heat and cover with plastic wrap. Pinch all the open edges closed. If I wanted to could I use a different dough recipe and still steam them or is this dough specifically for this and for steaming? Depending on the size of yours, you may need to process the bean mixture in batches.
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After steaming, leave the lid on for about 5 minutes. Hi Snoop, The buns are over fermented. After resting, flatten the dough with your hand, fold in thirds twice just like you did earlier , and shape it into balls. Set aside and let cool for an hour or so before using. As usual this is another wonderful recipe that you have demonstrated so clearly with all the details and wonderful photography for anyone to be successful in making Anpan. However can I use canned beans instead of the bean paste?
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