← Nouns Cooking · Korean

Ingredients

• 300 g bao flour (or half plain, half cake flour)
• 1 tbsp Sugar
• 5 g instant yeast
• 1½ tsp Baking powder
• 1 pinch Salt
• 2 tbsp Milk powder
• 160 ml lukewarm water (plus a splash if needed)
• 1 tsp Vegetable oil
• 240 g sweet red bean paste (chunky or smooth)

Method

1. Mix the flour, sugar, yeast, baking powder, salt and milk powder, then add the water and oil and knead for 8–10 min, until very smooth and soft. Cover and rest for 30 min.
2. Divide the bean paste into 8 balls. Divide the dough into 8 too, and flatten each into a 10 cm round, thinner at the edges.
3. Set a ball of filling in the centre, gather the edges up and pinch them firmly shut. Place each bun seam side down on a square of parchment.
4. Cover and leave to rise for 30 min in a warm place, until noticeably puffy.
5. Steam over boiling water for 12–15 min. Turn off the heat and leave the lid on for 5 min before opening, so the buns do not wrinkle.

Tips

• Wrap the steamer lid in a tea towel so condensation does not drip onto the buns.
• Swap the filling for seasoned pork, vegetables or pizza filling, all classic hoppang flavours.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee Aeri’s Kitchen