Steam buns

Simple and tasty.

Ingredients

Buns:
- Wheat Flour (450 g)
- Oat/Soy Milk (350 ml)
- Margarine (2 Tbs)
- Sugar (2 Tbs)
- Dry yeast (7 g)
- Salt (1 tsp)
Filling (Sweet Pinto paste):
- Pinto beans (150 g)
- Sugar (50 g)
- Syrup (60 ml)

Instructions

Prepare the filling in advance (the day before for example). It has to be cold or at room temperature when you fill the beans and will warn up during the finale steam step.

Buns:
1. Put the Butter and the sugar in a saucepan to melt on low fire and add the milk to warm it.
2. Poor into a bowl and sprinkle the yeast then add the flour. Mix it with a spoon until it can be kneaded to a smooth dough.
3. Let proof in warm room for 1h. Then punch it and knead. Let it proof another 30 minutes.
4. Cut the dough and form golf size balls. Flattened with the finger and make the edges thinner than the centre. Fill with the desired filling, place it in your palm and bring the edges together.
5. Let it proof 30 minutes then steam for 20 minutes.
Filling:
1. In the meantime, drain the beans that soaked for 10h and cook for 1h on low heat with sugar and syrup. Mash them down and let it cool down.

Notes

- Can proof in a oven at 30-40°C with a tea towel on top to prevent drying.
- After they've been steamed the bun should spring under finger and have a skin that can be teared.
- You can use whatever filling you want.

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