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How to Make Colorful Sweet Red Bean Buns: A Step-by-Step Guide - Microwave Recipes

How to Make Colorful Sweet Red Bean Buns: A Step-by-Step Guide

Q: Can I use regular flour instead of wheat germ flour?
A: Yes, you can use regular all-purpose flour, though the texture might slightly differ.

Q: Is it necessary to use self-rising flour for the colored dough?
A: Self-rising flour helps in giving a lighter texture, but you can use regular flour with a pinch of baking powder as a substitute.

Q: How long should the dough rest before steaming?
A: Let the dough rest until it expands to 1.5 times its size, which usually takes about 30-60 minutes depending on the temperature.

Q: Can I use a different filling instead of red bean paste?
A: Absolutely! You can fill these buns with any sweet or savory filling of your choice.

Sweet Red Bean Buns: A Colorful and Delightful Treat


  • Wheat Germ Flour: 150g
  • Dry Yeast: 1.5g
  • Room Temperature Water: 80g
  • Pumpkin-Flavored Self-Rising Flour: 20g
  • Purple Sweet Potato-Flavored Self-Rising Flour: 20g
  • Spinach Powder: 2g
  • Additional Room Temperature Water: 30g (for colored dough)
  • Red Bean Paste: 120g
  1. Weigh and mix wheat germ flour, dry yeast, and 80g water to form a dough.
  2. Prepare colored doughs: Yellow (pumpkin flour with 14g water), purple (sweet potato flour with 14g water), and green (20g of the white dough mixed with spinach powder and 2g water).
  3. Knead the white dough on a surface for 1 minute, divide into 6 portions, and roll each into a ball.
  4. Prepare 20g portions of red bean paste.
  5. Flatten each dough ball and place red bean paste in the center.
  6. Securely wrap the dough around the filling.
  7. Shape into triangles using a scraper and place on parchment paper.
  8. Knead the green dough until smooth, form thin strands for vines.
  9. Roll out purple and pumpkin doughs, cut out flower shapes with a daisy cutter.
  10. Make small indents in the center of the flowers with a chopstick and fill with contrasting dough.
  11. Place buns in a steamer and cover.
  12. Let the dough rise until 1.5 times its size, then steam on high heat for 15 minutes.
  13. Let the buns rest in the steamer for 5 minutes before serving.
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  • Calories: Approximately 150-200 per bun (varies with size and filling)
  • Carbohydrates: High (primarily from flour and red bean paste)
  • Protein: Moderate (from wheat germ flour)
  • Fiber: Low to moderate (depending on the amount of bean paste used)
  • Sugar: Moderate (from red bean paste)