Korean Mugwort Steamed Buns with Sweet Mung Bean Paste Filling
Equipment
Ingredients
Bread Dough
- 4 cups bread flour (480 g), sifted and leveled*
- 1 tsp instant yeast
- 3 Tbsp granulated sugar , read notes** for substitutes
- 1 tsp salt
- 1 ½ tsp baking powder
- 2 Tbsp mugwort powder
- 1 ½ cups mashed sweet potato (330 g) , about 2-3 medium cooked sweet potatoes***
- ⅔ cups water
- 1 Tbsp light olive oil , or melted coconut oil or avocado oil
Filling
- 500 g MUNG BEAN PASTE FILLING , click on link to see recipe for homemade mung bean paste made in the food processor
Instructions
- Mix all the dry ingredients (bread flour, instant yeast, sugar, salt, baking powder, and mugwort powder ) in the bowl of the stand mixer.
- Add the mashed sweet potato and the water to the dry ingredients
- Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are mostly combined.
- Add the olive oil next, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Note: Additional 1-2 Tablespoons of water (or additional bread flour) may be necessary depending on the protein content of the flour, the water content in the sweet potatoes, as well as the humidity and temperature of the kitchen.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes****
- When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and divide into 12-14 equal sized pieces.
- Wrap the dough pieces around the prepared filling (sweetened mung bean paste, ed bean paste, black sesame, etc), and place them on a piece of parchment square, or a sheet of steamer paper.
- Cover and let rise for 20-30 minutes.
- Meanwhile, boil water and prepare the steamer
- Transfer the buns to the steaming pan and steam the buns for 15 minutes
- Enjoy!
- Note: You can store these steamed buns, well wrapped, at room temperature for up to 1 day. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or steam them again for just 10 minutes to enjoy them just like fresh.
Notes
*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz
**You can use regular granulated white sugar, raw cane sugar, brown sugar or coconut sugar in this recipe, but for yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly.
***1 ½ cup of mashed sweet potato was approximately 330 grams for me, but this could vary depending on the season, the variety of the sweet potato, etc. You'll need to adjust the dough by adding more flour or more water to the dough while mixing. Keep in mind that in this recipe, I used Asian sweet potatoes which are starchier and drier than the orange sweet potatoes.
****It's best if the bowl is put in a warm place, for example, inside an oven that's been preheated for just a quick 10 seconds and spritzed with some water. Or, inside a microwave with a cup filled with hot water.
Nutrition
Calories: 198kcalCarbohydrates: 38gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 221mgPotassium: 179mgFiber: 4gSugar: 4gVitamin A: 2031IUVitamin C: 1mgCalcium: 45mgIron: 1mgZinc: 1mg***Net Carbs: 34g
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