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Loading...Pillowy golden fried buns encasing a sweet, velvety red bean paste filling. This beloved Chinese street snack balances a lightly crisp exterior with a soft, fluffy interior and the signature mellow sweetness of slow-cooked adzuki beans.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings8
Yield8 buns
Nutrition Facts
Per serving (estimated)
- 340 kcalCalories
- 15 gFat
- 4 gSaturated Fat
- 46 gCarbs
- 2 gFiber
- 19 gSugar
- 6 gProtein
- 180 mgSodium
- 160 mgPotassium
- 55 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the dough
- 2 1/4 cups (290 g) all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp fine salt
- 3/4 cup (180 ml) warm milk, around 110°F
- 1 large egg, room temperature
- 2 tbsp (28 g) unsalted butter, softened
- 1 tsp neutral oil, for greasing the bowl
For the red bean filling
- 1 cup (240 g) smooth red bean paste, store-bought or homemade
- 2 tbsp granulated sugar, only if using unsweetened paste
- 1 tbsp neutral oil
- 1/4 tsp vanilla extract
For frying and finishing
- 3 cups (720 ml) neutral oil, for deep-frying
- 1/4 cup (40 g) white sesame seeds, optional
- 2 tbsp powdered sugar, for dusting
Directions
- In a small bowl, stir the warm milk, yeast, and 1 tsp of the sugar together. Let stand for 5 to 10 minutes until foamy and bubbly on the surface.
- In a large bowl, whisk the flour with the remaining sugar and salt. Make a well in the center, add the yeast mixture, egg, and softened butter, then mix until a shaggy dough forms. Knead by hand for 8 to 10 minutes, or 5 minutes with a stand mixer fitted with a dough hook, until smooth and elastic.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
- Meanwhile, prepare the filling: if your red bean paste is unsweetened, combine it with the sugar, oil, and vanilla in a small saucepan over low heat. Cook for 3 to 4 minutes, stirring constantly, until glossy and slightly thickened. Cool completely, then divide into 8 equal portions (about 2 tbsp each) and roll into balls.
- Punch down the risen dough and turn it onto a lightly floured surface. Divide into 8 equal pieces (about 55 g each), roll each into a smooth ball, and let rest for 5 minutes.
- Flatten each dough ball into a 4-inch round. Place one red bean ball in the center, gather the edges up around the filling, pinch firmly to seal, then roll gently between your palms to form a smooth round bun.
- If using sesame seeds, brush each bun lightly with water and roll in sesame to coat. Arrange the filled buns on a parchment-lined tray, cover loosely, and let rest for 20 minutes while you heat the oil.
- Heat the oil in a deep, heavy pot to 340°F (170°C). Carefully lower 3 to 4 buns into the oil and fry for 3 to 4 minutes per side, turning gently, until deep golden brown and puffed.
- Transfer the fried buns to a wire rack set over paper towels to drain. Repeat with the remaining buns, keeping the cooked ones warm in a 200°F oven.
- Dust the warm buns with powdered sugar and serve immediately while the crust is crisp and the red bean filling is warm and soft.
Cook’s Notes
- Maintain oil temperature between 330°F and 345°F; too hot burns the crust before the inside cooks, too cool makes the buns greasy.
- Press the seam of each filled bun firmly and place it seam-side up for a minute before flipping to ensure the filling stays sealed during frying.
- A probe thermometer is essential for consistent frying because oil temperature drops sharply when cold dough is added.
- For an authentic street-food finish, brush warm buns with a thin honey glaze instead of powdered sugar, or roll fried buns in fine granulated sugar while still tacky.
- Homemade red bean paste keeps refrigerated for up to 2 weeks and is delicious swirled into warm milk or spread on toasted bread.
