Honey Bean Buns

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Cooking Honey Bean Buns

Mix the ingredients for the dough and knead until smooth. The dough should be able to stretch into a thin film.

Let the dough ferment until it doubles in size.

Flip the dough over and let it ferment until it doubles in size again (I made the dough the night before and left it on the balcony because it was too late. I flipped it over in the morning and made the buns in the evening. The dough over-fermented a bit).

Divide the dough into 12 small portions, about 50g each.

Roll each portion into a ball and let it rest for 15 minutes (if the dough is sticky, use a little flour).

Prepare the filling while waiting for the dough to rest.

I used the famous Ear Eye Fried Cake filling, which is not pure bean paste and contains bean skin. It tasted good, but was too sweet. It’s not suitable for people who prefer less sweet food.

Divide the filling into 12 small portions, about 25g each.

Wrap each portion of filling with the dough.

Use your left hand to gather the dough and your right thumb to press the filling inside.

Pinch the dough tightly to seal it.

Dip the bottom of the bun in a little water, then dip it in the topping mixture. Place it on a greased baking sheet (I used aluminum foil to avoid having to scrub the pan).

Let the buns ferment again until they double in size.

Pour vegetable oil into the gaps between the buns (I used 4 teaspoons, but more would be better).

Sprinkle the remaining topping mixture on top of the buns.

Bake in a preheated oven at 200 degrees Celsius for about 12 minutes, until the buns are golden brown.

Brush the buns with honey water while they are still hot.