Hoppang

Ingredients · 4 servings

• 480 gWheat dough, soft
• 240 gRed bean paste, smooth
• 4 gYeast, dry
• 80 mlWater, warm
• 12 gSugar
• 3 gSalt
• 8 gVegetable oil

Equipment

steamer, mixing bowl, spoon, bench scraper, parchment square, clean towel, tray, steamer basket, lid, tongs, serving plate

Instructions

1. 1
   Gather ingredients

   Gather the measured ingredients, steamer, parchment squares, mixing bowl, kitchen scale, spoon, bench scraper, and clean towel. · 5 min

   What to look for: All ingredients and tools are within reach.

2. 2
   Activate yeast

   Stir yeast and sugar into warm water at 38°C / 100°F, then rest until the surface looks lightly foamy and fragrant. · 8 min

   What to look for: A thin foam appears on the water surface.

3. 3
   Refresh dough

   Knead the yeast mixture, salt, and oil into the wheat dough until smooth, elastic, and slightly tacky but not wet. · 7 min

   What to look for: The dough surface becomes smooth and springy.

4. 4
   Fill buns

   Divide dough into 4 pieces, flatten each piece, place 60 g red bean paste in the center, then pinch closed tightly. · 10 min

   What to look for: Each bun is round with the seam fully sealed underneath.

5. 5
   Proof buns

   Place each bun on parchment, cover with a clean towel, and proof until puffy and about 1 and 1 half times larger. · 30 min

   What to look for: The buns look swollen and feel light when lifted.

6. 6
   Steam buns

   Heat the steamer to steady steam, add the buns with space between them, cover, and steam until the dough is set and glossy. · 15 min

   What to look for: The buns are expanded, smooth, and no longer sticky on the surface.

7. 7
   Serve warm

   Remove the buns carefully with tongs, rest for 2 minutes, and serve warm while the red bean filling is soft. · 2 min

   What to look for: Steam rises when the bun is opened.