Korean version of Chinese Bao using sweet red beans in a brown sugar mix

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INGREDIENTS

1 cup Dried Red Bean
2 TBS Butter
2 TBS sugar
1 1/2 cups milk
2 tsp Yeast active dry yeast
3 1/2 cups flour
1/4 tsp salt
1/2 cup brown sugar
2 tsp Vanilla extract
1/4 cup flour ; for final prep

Servings

INSTRUCTIONS

Beans Prep

1. Soak dried beans in cold water for at least 10 hours. (Or you can buy canned red beans (not kidney) and skip this!

2. Strain beans

3. Add 4 cups of water, cover in a Thick pan and cook for 1 hour over Med. heat. (30 mins for canned red beans)

Dough Prep

1. Heat 2 Tbs of butter with 2 Tbs of sugar in a heavy dutch oven pan or other heavy deep pot

2. Turn off heat once butter is completely melted and sugar mixed

3. Add 1 1/2 cups of milk and stir

4. Add 2 Tsp of Yeast to mix, do not stir. Wait until bubbly, ~ 10 mins.

5. Add 1 Tsp of salt

6. Add 3 1/2 cups of Flour.

7. Stir flour, this will be VERY sticky. Use hands to kneed dough until thoroughly mixed (do NOT add more flour)

8. Cover and let double in size (~ 1 hour)

Filling Prep cont

1. Turn off heat, drain beans after the 1 hour of cooking has pasted (this will be 30 mins if using canned red beans!

2. Add 1/4 Tsp Salt

3. Add 1/2 Cup Brown Sugar

4. Add 2 Tsp of Vanilla Extract

5. Turn on heat, mix then smash up beans (Leave a few intact) using a potato smasher

6. Turn off heat. Consistency should be of a paste. Taste to check flavor, should be a sweet paste

7. Place paste into a plate to cool.

Dough Prep Cont.

1. Dough should be doubled now (1 hr pasted), Punch down, kneed a little

2. Cover again, wait 30 mins

3. After 30 mins, Take dough out of pan on to a floured board. Use no more than need or < 1/4 cup

4. Dough should no longer be sticky but silky and pliable

5. Divide dough into 10 equal sized balls, Cover all not being worked on directly with plastic wrap to keep moist

Making Bao

1. Line a steamer with Parchment Paper and fill pan with water for steaming, turn on heat to a boil

2. Press a dough ball into a 4" round and taper line the edges

3. Place 1/10th of the Red Bean Paste (about 1.5 TSP) into center of dough

4. Fold tapered edges up over top of Paste filling, pinching and folding all the tapered edges at top until Bao is covering paste.

5. Place folded top upside down on floured board and shape to Bao.

6. Place Completed Bao into Steamer, on Parchment Paper

7. (Repeat above until all 10 are made)

8. Place a cloth tower under the lid of the steam and place lid on steamer, put excess towel over top of lid.

9. Steam Bao for 10 mins on high, then Steam 3 mins on lowest setting

Remove Bao from steam, let cool for 2 mins.. ENJOY!

NOTES

Follow these directions and you will taste the best sweet Bao ever :)

Alert editor

Korean Jjinppang (Bao)

1 cup Dried Red Bean 
2 TBS Butter 
2 TBS sugar 
1 1/2 cups milk 
2 tsp Yeast active dry yeast 
3 1/2 cups flour 
1/4 tsp salt 
1/2 cup brown sugar 
2 tsp Vanilla extract 
1/4 cup flour for final prep

Beans Prep
1. Soak dried beans in cold water for at least 10 hours.   (Or you can buy canned red beans (not kidney) and skip this!
2. Strain beans
3. Add 4 cups of water, cover in a Thick pan and cook for 1 hour over Med. heat. (30 mins for canned red beans)

Dough Prep
1. Heat 2 Tbs of butter with 2 Tbs of sugar in a heavy dutch oven pan or other heavy deep pot
2. Turn off heat once butter is completely melted and sugar mixed
3. Add 1 1/2 cups of milk  and stir
4. Add 2 Tsp of Yeast to mix, do not stir.  Wait until bubbly, ~ 10 mins.
5. Add 1 Tsp of salt
6. Add 3 1/2 cups of Flour.
7. Stir flour, this will be VERY sticky.  Use hands to kneed dough until thoroughly mixed (do NOT add more flour)
8. Cover and let double in size (~ 1 hour)

Filling Prep cont
1. Turn off heat, drain beans after the 1 hour of cooking has pasted (this will be 30 mins if using canned red beans! 
2.  Add 1/4 Tsp Salt
3. Add 1/2 Cup Brown Sugar
4. Add 2 Tsp of Vanilla Extract
5. Turn on heat, mix then smash up beans (Leave a few intact) using a potato smasher
6. Turn off heat. Consistency should be of a paste.  Taste to check flavor, should be a sweet paste
7. Place paste into a plate to cool.

Dough Prep Cont.
1. Dough should be doubled now (1 hr pasted),  Punch down, kneed a little
2. Cover again, wait 30 mins
3. After 30 mins, Take dough out of pan on to a floured board.  Use no more than need or < 1/4 cup
4. Dough should no longer be sticky but silky and pliable
5. Divide dough into 10 equal sized balls, Cover all not being worked on directly with plastic wrap to keep moist

Making Bao
1. Line a steamer with Parchment  Paper and fill pan with water for steaming, turn on heat to a boil
2. Press a dough ball into a 4" round and taper line the edges
3. Place 1/10th of the Red Bean Paste (about 1.5 TSP) into center of dough
4. Fold tapered edges up over top of Paste filling, pinching and folding all the tapered edges at top until Bao is covering paste.
5. Place folded top upside down on floured board and shape to Bao.
6. Place Completed Bao into Steamer, on Parchment Paper
7. (Repeat above until all 10 are made)
8. Place a cloth tower under the lid of the steam and place lid on steamer, put excess towel over top of lid.
9. Steam Bao for 10 mins on high, then Steam 3 mins on lowest setting

Remove Bao from steam, let cool for 2 mins.. ENJOY!

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (241g)
Recipe Makes: 5 Servings

Calories: 696
Calories from Fat: 63 (9%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.3g
Cholesterol 19.4mg		6 %
Sodium 1470mg		51 %
Potassium 199.9mg		5 %
Total Carbohydrate 159.7g		47 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 159.4g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 696

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