Warm Winter Snack: Homemade Steamed Buns (Hoppang) Recipe
Relive Your Memories! Making Soft Red Bean Steamed Buns (Hoppang)
Is there any snack that warms the heart just by looking at it like Hoppang? This beloved Korean snack, filled with nostalgic memories, brings warmth to everyone’s hearts the more it’s shared. Make your own soft, fluffy steamed buns right at home!
Dough Ingredients
- 120g cake flour
- 80g bread flour
- 4g instant dry yeast
- 6g baking powder
- 115g warm milk
- 3g salt
- 15g unsalted butter, softened
- 1/2 Tbsp sugar
- 270g red bean paste (store-bought or homemade)
Cooking Instructions
Step 1
1. In a mixing bowl, combine cake flour, bread flour, baking powder, and sugar. Whisk gently with a spatula or your hands until the dry ingredients are evenly distributed.
Step 2
2. Add the instant dry yeast to the flour mixture. It’s best to keep the yeast separate from the salt initially, as direct contact can sometimes hinder fermentation.
Step 3
3. Pour in the salt and warm milk. Mix everything together until a shaggy dough begins to form. Ensure the milk is comfortably warm to the touch, not hot (around 40°C or 104°F).
Step 4
4. Once the ingredients are roughly combined, add the softened butter. Knead the dough by hand or using a stand mixer for about 10 minutes, until it becomes smooth, elastic, and no longer sticky. Thorough kneading is key to achieving a soft texture.
Step 5
5. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and poke a few small holes in the wrap with a toothpick. Let the dough rise in a warm place (like a proofing box, turned-off oven with the light on, or over a bowl of warm water) for about 40 minutes, or until it has doubled in size.
Step 6
6. Gently punch down the risen dough to release the accumulated gases. This process, called ‘degassing,’ helps create a finer crumb and a softer texture.
Step 7
7. Divide the degassed dough into 6 equal portions, each weighing about 55g. Roll each portion into a smooth ball. Shaping them into balls makes them easier to flatten and fill.
Step 8
8. Cover the dough balls with plastic wrap or a damp kitchen towel and let them rest for 15 minutes. This ‘bench rest’ allows the gluten to relax, making the dough easier to shape without shrinking back.
Step 9
9. While the dough is resting, divide the red bean paste into 6 equal portions, about 45g each, and roll them into balls.
Step 10
10. Take a rested dough ball and flatten it into a disc, making the edges thinner than the center. Place a red bean paste ball in the center and carefully wrap the dough around it, pinching the seams tightly to seal. Ensure there are no gaps where the filling could leak.
Step 11
11. Place the filled buns onto pieces of parchment paper or lightly greased baking paper, spaced apart to prevent sticking. This makes them easy to transfer to the steamer.
Step 12
12. Cover the buns again with plastic wrap or a damp towel and let them undergo a second proofing for about 30 minutes in a warm place. This final rise will make the buns extra fluffy.
Step 13
13. Prepare your steamer by filling it with water and bringing it to a rolling boil. Once steaming, carefully place the proofed buns into the steamer, ensuring they don’t touch. Steam over medium heat for about 15 minutes.
Step 14
14. To prevent condensation from dripping onto the buns and making them soggy, line the inside of the steamer lid with a clean kitchen towel. This simple trick ensures perfectly steamed, smooth buns.