Korean Steamed Buns (Jjinppang)

Instructions

1. Prepare Red Beans: Soak 1 cup of dried red beans for 10 hours. Strain and cook with 4 cups of cold water in a thick pan for 1 hour over medium heat.
2. Make Dough: Melt 2 tablespoons of unsalted butter in a pot. Add 2 tablespoons of sugar, then turn off the heat. Add 1 and 1/2 cups of milk and 2 teaspoons of active dry yeast. Let it stand for 5 minutes. Add 1 teaspoon of salt and 3 and 1/2 cups of all-purpose flour. Stir with a wooden spoon and knead until the dough is slightly sticky. Let it rise for 1 hour at room temperature.
3. Prepare Red Bean Filling: After the beans are cooked, add 1/4 teaspoon of salt, 1/4 cup of organic dark brown sugar, 1/4 cup of rice syrup, and 2 teaspoons of vanilla extract. Smash the beans slightly with a potato masher to a chunky consistency.
4. Shape and Fill Buns: After the dough has risen, divide it into ten pieces. Flatten each piece and fill with the red bean paste. Seal the buns and prepare them for steaming.
5. Steam Buns: Steam the buns in a steamer for an appropriate amount of time until they are fluffy and cooked through.