Dou Sha Bao

Preparing the red bean paste:

1. 1Soak the azuki beans for 24 hours in a large bowl of cold water.
2. 2Drain and boil for 5 minutes.
3. 3Rinse with cold water to remove impurities.
4. 4Put the beans back in a saucepan and cover with water.
5. 5Bring to a boil, then simmer over low heat for 1 hour 30 minutes.
6. 6Blend the cooked beans, adding a little water if needed, to get a smooth paste.
7. 7Pour this paste into a sauté pan, add the sugar and salt.
8. 8Dry out the mixture over low heat, stirring regularly, for 10 minutes.
9. 9Let cool completely.

Preparing the bun dough:

1. 10In a bowl, mix the flour, sugar, salt, baker's yeast, and baking powder.
2. 11Gradually add the water while mixing.
3. 12Knead for 5 minutes to get a soft, even dough.
4. 13Shape into a ball, place it in a bowl, and cover.
5. 14Let rest for 1 hour in a warm place.

Shaping the buns:

1. 15Punch down the dough by pressing lightly on it.
2. 16Shape into a log and cut into 6 equal parts.
3. 17Shape each part into a ball.
4. 18Roll out each ball into a disc, keeping the center thicker than the edges.
5. 19Place a portion of bean paste in the center.
6. 20Close the bun by pinching and pleating with your fingers.

Proofing and steaming the buns:

1. 21Place the buns in a bamboo steamer basket lined with parchment paper.
2. 22Let rise over water at 38°C for 10 minutes.
3. 23Steam for 15 minutes starting from when steam first appears.