Friday, December 17, 2010

Red Bean Bao 紅豆包

When I go to chinese bakery, there are three types of bread that I always get: bo law bao, red bean bao and coconut bao. But I have not been to one for quite a while....

I always wonder how the bakery chef shapes the red bean and coconut baos. Then I came across a chinese cook book that has pictures to show the technique.

Red bean paste can be substituted by taro, pumpkin or yam paste. Sky is the limit for the filling !

The book is only in Chinese. So, let me show you how !
1)  First of, this is the red bean paste I use, not too sweet, about 15g sugar/50g and it is from Taiwan : )

2)  After the bread dough's first rise, round it and rest. Then flatten it and put about 1 tbsp of the paste in the middle. Don't be greedy, too much will make it break later.

3)  Wrap it and let it rest for 10 minutes. Then roll it out flat and oval.

4)  Cut out 3-4 slits.

5)  Twist it and tie a single knot.

6)  Let it rise for the second time. Brush with egg wash and sprinkle some sesame seeds on top for decoration and bake in a preheated 350F oven for 15-20 minutes.




1)  首先介紹一下我用的材料:罐頭紅豆沙是鴻運牌,不太甜,每50g只有15g糖,台灣出品。

2)  將大約一湯匙豆沙包入已發酵麵糰。靜置十分鐘。
3)  用捍麵干擀平。
4)  用小刀在表面劃三、四刀。
5)  抓住麵糰兩端,朝反方向轉成麻花狀,然後打上單結。
6)  第二次發酵後,掃上蛋水,放少許芝麻上面,放入已預熱至350F焗爐焗15-20分鐘。



  1. Where is the receipe of the dough? Priscilla

  2. You can use any bread recipe you like, or tong zhong.


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