Soft and Sweet Homemade Steamed Buns (Jjinppang)
Soft and Sweet Homemade Steamed Buns (Jjinppang)
Achieving Perfect, Chewy Steamed Buns at Home
On a rainy weekend, why not stay in and make these delightful steamed buns? Using pre-made red bean paste (often found in the freezer as ‘Patbingsoo’ filling), these are incredibly easy to whip up. Enjoy the wonderfully soft texture and sweet filling fresh from the steamer!
Dough Ingredients- 1 kg All-purpose flour
- 10g Dry yeast
- 3g Salt
- 600g Lukewarm water (approx. 36-40°C or 97-104°F)
Filling- 300g Red bean paste (sweetened)
- 300g Red bean paste (sweetened)
Cooking Instructions
Step 1
This recipe yields about 12 delicious steamed buns. First, prepare 600g of lukewarm water, around 36-40°C (97-104°F), which is ideal for activating the yeast. Sprinkle the 10g of dry yeast into the water and stir gently until dissolved. Make sure there are no clumps.
Step 2
In a large mixing bowl, measure out 1kg of all-purpose flour. Using chopsticks or a whisk, briefly stir the flour while gradually pouring in the dissolved yeast water. It will start to come together as a shaggy dough.
Step 3
Once the ingredients are roughly combined and starting to form a dough, put on a pair of disposable gloves. Begin kneading the dough by hand within the bowl. Push, fold, and turn the dough to develop its gluten and achieve a smooth consistency.
Step 4
Continue kneading until no dry flour streaks remain and the dough is smooth. Place the dough back into the bowl, cover it tightly with plastic wrap or a damp cloth, and let it undergo its first fermentation (proofing) in a warm place (around 25-30°C or 77-86°F) for at least 1 hour. You’ll notice the dough increase in volume.
Step 5
To check if the first fermentation was successful, gently stretch a piece of the dough. If it stretches thinly and elastically, like a spider web, without tearing easily, it’s ready! The dough should have roughly doubled in size.
Step 6
Transfer the fermented dough to a clean work surface. Punch down the dough firmly with your fist or knead it vigorously to release the trapped gases. This step is crucial for achieving a chewy texture. Knead until the dough is smooth and elastic again.
Step 7
Divide the dough into approximately 12 equal portions. Roll each portion into a ball, then flatten it gently with your palm, creating a round disc that is thinner in the center and slightly thicker at the edges, ready to be filled.
Step 8
Place about one tablespoon of the red bean paste filling in the center of each flattened dough disc. Carefully gather the edges of the dough upwards, pinching them together securely to seal the filling inside. Turn the sealed bun seam-side down.
Step 9
Arrange the shaped buns on a steaming tray lined with parchment paper or a damp cloth to prevent sticking. Let them undergo a second proofing at room temperature for about 10-15 minutes. Meanwhile, fill your steamer pot with water and bring it to a rolling boil.
Step 10
Once the steamer is producing plenty of steam, carefully place the proofed buns into the steamer basket. Immediately cover with the lid and steam over high heat for about 8 minutes. (You can adjust the steaming time by +/- 3 minutes depending on the size of your buns). Be cautious of the hot steam when opening the lid and handling the freshly steamed buns!
