Traditional Steamed Buns with Sweet Red Bean Filling

In a large bowl, whisk together the flour, sugar, baking powder, and instant dry yeast.

Gradually add the lukewarm water and vegetable oil to the dry ingredients, mixing until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place it back in the bowl, cover with a damp cloth, and let it rest in a warm place for 30 minutes.

While the dough rests, divide the sweet red bean paste into 8 equal portions (about 25g each) and roll them into small balls.

After resting, divide the dough into 8 equal pieces. Flatten each piece into a disc, place a red bean paste ball in the center, and carefully gather the edges of the dough to seal it, forming a round bun. Place each bun on a small square of parchment paper.

Arrange the buns in a steamer basket, ensuring there is space between them for expansion. Cover the steamer and let the buns proof for another 15-20 minutes, or until slightly puffed.

Fill a pot with about 5 cm of water and bring it to a rolling boil. Place the steamer basket over the boiling water, ensuring the water does not touch the bottom of the basket.

Steam the buns over high heat for 10-12 minutes. Remove from the steamer and serve warm.