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As a beloved traditional snack, red bean buns have always been a favorite among food lovers.

Today, I’m excited to introduce the Two-Color Red Bean Bun, which features a fluffy, soft exterior filled with homemade sweet red bean paste. The unique two-tone design makes it even more tempting and visually appealing.

If you’re a fan of my recipes, you’ll know how much I enjoy making steamed buns, from classic mantou to various stuffed buns.

Here’s a collection of my favorite homemade bun recipes to inspire your next baking project.

Whether you’re a beginner or an experienced baker, there’s something for everyone:

Homemade Bun Recipes:

Homemade Fillings:

Now, let’s get into the step-by-step process for making the Two-Color Red Bean Paste Buns.

Ingredients:

For the White Dough:

200g All-purpose flour: This forms the base of the bun dough.
2g Active dry yeast: Helps the dough rise, making the buns light and fluffy.
3g White sugar: Supports the yeast fermentation and adds a hint of sweetness to the dough.
110g Warm water: About 30–35°C, ideal for yeast activation.

For the Purple Dough:

180g All-purpose flour: Combined with the white dough flour to form the bun skin.
20g Purple sweet potato powder: Gives the dough its vibrant purple color and adds a unique flavor and nutrition.
2g Active dry yeast: For fermentation, just like the white dough.
3g White sugar: Works the same as in the white dough.
110g Warm water: Ensures smooth dough formation.

For the Filling:

Sweet red bean paste (homemade; refer to my youtube video tutorial). The quantity can be adjusted to your taste.

Instructions:

1. Prepare the Dough:

For the White Dough:

In a clean mixing bowl, combine 200g all-purpose flour, 2g yeast, and 3g sugar. Gradually add in the 110g warm water while stirring with chopsticks or a spatula to form a shaggy mixture.
Use your hands to knead the dough for about 8–10 minutes until smooth, elastic, and no longer sticky.

For the Purple Dough:

In a separate bowl, mix 180g flour, 20g purple sweet potato powder, 2g yeast, and 3g sugar.
Gradually add 110g warm water and mix until the dough starts to come together. Knead until smooth. If the dough feels too dry, you can add 1-2g extra water to adjust the texture.

2. Shape the Dough:

Roll the white dough and purple dough separately into flat rectangular sheets, about 3–5mm thick. Try to keep the thickness uniform.
Stack the two sheets together, choosing whether you want the white dough on top, the purple on top, or alternating to create a striped effect.
Roll the stacked dough tightly into a log shape, ensuring the dough layers stay intact to prevent separation during later steps.
Slice the rolled dough into small portions (about 30–40g each, depending on your preference).

3. Fill and Steam:

Take one dough piece and flatten it with your hands or a rolling pin, shaping it into a small round disc. Keep the center thicker and the edges thinner to better hold the filling.
Place a spoonful of homemade red bean paste in the center. Adjust the amount of filling to your taste.
Gently pinch the edges together, enclosing the filling, and seal tightly to prevent any leakage during steaming.
Once sealed, gently shape the bun into a smooth, round form.

Place the prepared buns into a steamer, ensuring there’s enough space between them as they will expand during proofing.

Proofing: Cover the steamer and let the buns proof for about 30 minutes. The buns should puff up and become noticeably larger.

Steaming: Once proofed, bring water to a boil in the steamer. Place the buns in the steamer, cover tightly, and steam on high heat for 13 minutes. Be sure to keep the lid on the steamer during the entire cooking process to retain the steam and ensure even cooking.

Final Step: After steaming, don’t open the lid immediately. Let the buns rest in the steamer for an additional 2 minutes to ensure they remain soft and fluffy.

Features of Two-Color Red Bean Buns:

Visually Stunning:The two-tone design adds a touch of artistry to the buns. The purple and white dough, along with the unique spiral pattern, make these buns a visual delight. They’re perfect for adding a colorful touch to your meal.
Fluffy and Soft:Thanks to two rounds of fermentation, the buns are incredibly soft and airy, with just the right amount of chew. The delicate texture of the dough complements the sweet and smooth red bean paste filling.
Sweet and Delicious:The homemade red bean paste has the perfect balance of sweetness, complementing the soft, fluffy dough. These buns are perfect for breakfast, a snack, or as a sweet treat with tea.

Try making these Two-Color Red Bean Buns at home! Follow the steps carefully, and I’m sure you’ll create these beautiful, delicious buns that everyone will love. Perfect for family gatherings or simply to enjoy at home!

Two-Color Red Bean Paste Buns: A Double Delight of Beauty and Flavor

As a beloved traditional snack, red bean buns have always been a favorite among food lovers.

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Course: Breakfast

Cuisine: Chinese

Calories: 1419kcal

Ingredients

For the White Dough:

200 g All-purpose flour: This forms the base of the bun dough.
2 g Active dry yeast: Helps the dough rise making the buns light and fluffy.
3 g White sugar: Supports the yeast fermentation and adds a hint of sweetness to the dough.
110 g Warm water: About 30–35°C ideal for yeast activation.

For the Purple Dough:

180 g All-purpose flour: Combined with the white dough flour to form the bun skin.
20 g Purple sweet potato powder: Gives the dough its vibrant purple color and adds a unique flavor and nutrition.
2 g Active dry yeast: For fermentation just like the white dough.
3 g White sugar: Works the same as in the white dough.
110 g Warm water: Ensures smooth dough formation.

For the Filling:

Sweet red bean paste homemade; refer to my youtube video tutorial. The quantity can be adjusted to your taste.

Instructions

Prepare the Dough:

For the White Dough:

In a clean mixing bowl, combine 200g all-purpose flour, 2g yeast, and 3g sugar. Gradually add in the 110g warm water while stirring with chopsticks or a spatula to form a shaggy mixture.
Use your hands to knead the dough for about 8–10 minutes until smooth, elastic, and no longer sticky.

For the Purple Dough:

In a separate bowl, mix 180g flour, 20g purple sweet potato powder, 2g yeast, and 3g sugar.
Gradually add 110g warm water and mix until the dough starts to come together. Knead until smooth. If the dough feels too dry, you can add 1-2g extra water to adjust the texture.

Shape the Dough:

Roll the white dough and purple dough separately into flat rectangular sheets, about 3–5mm thick. Try to keep the thickness uniform.
Stack the two sheets together, choosing whether you want the white dough on top, the purple on top, or alternating to create a striped effect.
Roll the stacked dough tightly into a log shape, ensuring the dough layers stay intact to prevent separation during later steps.
Slice the rolled dough into small portions (about 30–40g each, depending on your preference).

Fill and Steam:

Take one dough piece and flatten it with your hands or a rolling pin, shaping it into a small round disc. Keep the center thicker and the edges thinner to better hold the filling.
Place a spoonful of homemade red bean paste in the center. Adjust the amount of filling to your taste.
Gently pinch the edges together, enclosing the filling, and seal tightly to prevent any leakage during steaming.
Once sealed, gently shape the bun into a smooth, round form.
Place the prepared buns into a steamer, ensuring there’s enough space between them as they will expand during proofing.

Proofing: Cover the steamer and let the buns proof for about 30 minutes. The buns should puff up and become noticeably larger.

Steaming: Once proofed, bring water to a boil in the steamer. Place the buns in the steamer, cover tightly, and steam on high heat for 13 minutes. Be sure to keep the lid on the steamer during the entire cooking process to retain the steam and ensure even cooking.

Final Step: After steaming, don’t open the lid immediately. Let the buns rest in the steamer for an additional 2 minutes to ensure they remain soft and fluffy.

Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.

Video

Nutrition

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Homemade Bun Recipes:

Homemade Fillings:

Ingredients:

Instructions:

1. Prepare the Dough:

2. Shape the Dough:

3. Fill and Steam:

Features of Two-Color Red Bean Buns:

Two-Color Red Bean Paste Buns: A Double Delight of Beauty and Flavor

Ingredients

For the White Dough:

For the Purple Dough:

For the Filling:

Instructions

Prepare the Dough:

For the White Dough:

For the Purple Dough:

Shape the Dough:

Fill and Steam:

Proofing: Cover the steamer and let the buns proof for about 30 minutes. The buns should puff up and become noticeably larger.

Steaming: Once proofed, bring water to a boil in the steamer. Place the buns in the steamer, cover tightly, and steam on high heat for 13 minutes. Be sure to keep the lid on the steamer during the entire cooking process to retain the steam and ensure even cooking.

Final Step: After steaming, don’t open the lid immediately. Let the buns rest in the steamer for an additional 2 minutes to ensure they remain soft and fluffy.

Video

Nutrition

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