Baked Chinese Red Bean Buns

Soft, fluffy and filled with sweet red bean paste, these Baked Chinese Red Bean Buns are a classic Chinese bakery treat. They're easy to make from scratch and perfect for breakfast or an afternoon snack alongside a cup of tea.

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Why you'll love this recipe

These Chinese baked red bean buns are inspired by the nostalgic Asian bakery-style red bean buns I grew up eating.

They're similar to traditional Chinese steamed red bean buns, except that they're baked!

Soft & fluffy: the milk bread dough is made with tangzhong, which is a cooked water-flour roux that keeps it super soft. 

Not too sweet: it's filled with a smooth and not overly sweet red bean paste tucked inside.

Beautiful shaping: a few cuts to turn an ordinary bun into something a little more unique. 

Ingredients you'll need

For the dough:

• all-purpose flour: regular flour, or bread flour
• granulated sugar: adds a little sweetness
• active dry yeast: acts as a leavener
• egg: keeps the dough soft
• whole milk: adds moisture
• neutral vegetable oil: also adds moisture
• sea salt: balances out the flavor

For the filling:

• sweet red bean paste: also known as anko (in Japanese) or pat anggeum (in Korean), or hong dau sa (in Cantonese); divided into 12 balls (about 30g per ball)

How to make baked red bean flower buns

Make the tangzhong:

In a small saucepan, combine flour and milk.

Cook over medium-low heat, stirring constantly until it thickens into a paste (about 3-4 minutes).

Let it cool.

Make the dough:

Combine the yeast, sugar and warm milk in a bowl. Give it a stir and leave for a few minutes until the yeast becomes bubbly.

Add the flour, salt, egg and oil into a stand mixer bowl fitted with a dough hook attachment.

Pour in the activated yeast mixture, lightly cooled tangzhong mixture, and knead until the dough becomes smooth, shiny and elastic.

The dough will be slightly tacky and you may want to finish kneading the dough with your hands.

Transfer the dough to a lightly greased bowl and cover with a cloth or plastic wrap.

Let the dough rise in a warm location, anywhere from 1-1.5 hours, or until doubled in size, depending on how warm your kitchen is.

Once dough has risen, deflate the dough and divide into 12 equal pieces (~50g each).

Flatten each piece, add a heaping tablespoon of red bean paste to the center, gather the edges and pinch to seal tightly.

Place seam-side down and roll with a rolling pin to slightly flatten the dough, to about 9cm in diameter.

Using a sharp knife or bench scraper, cut 5 slits, making 5 petals, leaving a gap in the center intact.

Cover and let the buns rise in a warm location until puffy and almost doubled in size.

Bake:

Preheat oven to 350°F / 175°C.

Brush the tops of each bun with milk and sprinkle with white or black sesame seeds if using.

Bake at 350F for 18-20 minutes, or until lightly golden. 

Remove buns from oven and let cool on a wire rack.

How to serve

Try it with green tea, black sesame soup (芝麻糊), black sesame latte coffee, or homemade soy milk.

How to store & reheat

Store cooled buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheat in the microwave for a soft, fresh-from-the-oven texture.

Store in an airtight freezer bag in the freezer for up to 3 months.

Variations

Swap red bean paste for lotus seed paste, black sesame paste, taro paste, or even custard for a delicious twist.

Make mini versions for a party tray or lunchbox treat!

For a savory variation, try my Chinese BBQ Pork Buns, or Chinese Beef Curry Buns.

Other Chinese baked bun recipes you may like

Print Recipe

5 from 3 votes

Baked Chinese Red Bean Buns

Soft, fluffy and filled with sweet red bean paste, these Baked Chinese Red Bean Buns are a classic Chinese bakery treat. They're easy to make from scratch and perfect for breakfast or an afternoon snack alongside a cup of tea.

Prep Time20 minutes mins

Cook Time20 minutes mins

Resting Time1 hour hr 30 minutes mins

Total Time2 hours hrs 10 minutes mins

Course: Breakfast, Snack

Cuisine: Asian, Chinese

Servings: 12

Calories: 198kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Tangzhong:

• 86 ml whole milk or water
• 14 g all-purpose flour

For the dough:

• all of the tangzhong cooled
• 5 g active dry yeast
• 15 g granulated sugar
• 85 ml whole milk warmed
• 300 g all-purpose flour
• pinch sea salt
• 1 large egg
• 40 ml neutral vegetable oil

For the filling:

• 360 g sweet red bean paste divided into 12 balls (about 30g per ball)

Finishing:

• 1 tablespoon milk for egg wash
• white or black sesame seeds optional

Instructions

Make the tangzhong:

• In a small saucepan, combine flour and milk.
• Cook over medium-low heat, stirring constantly until it thickens into a paste (about 3-4 minutes).
• Let it cool.

Make the dough:

• Combine the yeast, sugar and warm milk in a bowl. Give it a stir and leave for a few minutes until the yeast becomes bubbly.
• Add the flour, salt, egg and oil into a stand mixer bowl fitted with a dough hook attachment.
• Pour in the activated yeast mixture, lightly cooled tangzhong mixture, and knead until the dough becomes smooth, shiny and elastic.
• The dough will be slightly tacky and you may want to finish kneading the dough with your hands.
• Transfer the dough to a lightly greased bowl and cover with a cloth or plastic wrap.
• Let the dough rise in a warm location, anywhere from 1-1.5 hours, or until doubled in size, depending on how warm your kitchen is.
• Once dough has risen, deflate the dough and divide into 12 equal pieces (~50g each).
• Flatten each piece, add a heaping tablespoon of red bean paste to the center, gather the edges and pinch to seal tightly.
• Place seam-side down and roll with a rolling pin to slightly flatten the dough, to about 9cm in diameter.
• Using a sharp knife or bench scraper, cut 5 slits, making 5 petals, leaving a gap in the center intact.
• Cover and let the buns rise in a warm location until puffy and almost doubled in size.

Bake:

• Preheat oven to 350°F/177°C.
• Brush the tops of each bun with milk and sprinkle with white or black sesame seeds if using.
• Bake at 350°F/177°C for 18-20 minutes, or until lightly golden.
• Remove buns from oven and let cool on a wire rack.

Nutrition

Calories: 198kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 12mg | Potassium: 61mg | Fiber: 2g | Sugar: 16g | Vitamin A: 46IU | Vitamin C: 0.001mg | Calcium: 32mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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