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I love this recipe because it satisfies my sweet cravings without complicated steps or long waits.

This one-proof method skips advance fermentation but still gives you soft, fluffy red bean rolls with clear layers. Even if you’re new to yeast dough, I promise you can make these successfully on your first try.

Why you’ll love this recipe

Only one proofing step, no advance fermentation
Soft, fluffy texture—lighter than bread
Sweet but not cloying, kid-approved
Clear layers and beautiful rolled shape
Simple ingredients and very beginner-friendly

Ingredients

(Makes about 8–10 rolls)

500g all-purpose flour
10g sugar
3g dry yeast
270ml water (cool water in summer, 30–35°C warm water in winter)
200–250g red bean paste

Instructions

1. Mix and knead the dough

Add 500g flour, 10g sugar, and 3g yeast to a bowl and mix well. Gradually pour in 270ml water while stirring with chopsticks until no dry flour remains. Knead by hand for 5–8 minutes until the dough is smooth, elastic, and non-sticky. No need to ferment—move on directly.

2. Roll and fill

Lightly dust the work surface. Roll the dough into a large rectangle about 0.3–0.5cm thick. Spread the red bean paste evenly over half of the dough. Fold the uncovered half over the filling, press the edges to seal, then gently roll again to even out the layers.

3. Fold and cut

Fold the dough like a blanket into thirds, pressing lightly each time to remove air. Cut into pieces about 5–6cm wide, keeping the edges neat.

4. Shape the rolls

Stack two pieces together with the cut sides facing up. Press a chopstick firmly down the center. Hold both ends, twist gently in one direction, then roll into a spiral. Tuck the end underneath to secure. Repeat with all pieces.

5. Proof

Line the steamer with a damp cloth. Arrange the rolls with 2–3cm space between them. Cover and let proof in a warm place until noticeably puffy and springy to the touch (about 20–30 minutes at room temperature).

6. Steam

Bring the water to a full boil. Place the steamer over the pot and steam over medium heat for 15 minutes. Turn off the heat and let rest for 2–3 minutes before opening the lid. Serve warm.

Notes

The 270ml water is a fixed reference; adjust slightly only if needed.
Use thicker red bean paste to prevent leaking.
Twist gently—too much force can tear the dough.
Proper proofing is key: the dough should spring back quickly when pressed.
Always steam over boiling water for the best rise.

Frequently Asked Questions

Can I use other fillings?
Yes. Lotus seed paste, black sesame paste, or thick custard all work well.

Why is this called a one-proof recipe?
The dough skips initial fermentation and is only proofed after shaping—simpler and more reliable for beginners.

Can I make these ahead of time?
Yes. Steam, cool completely, and freeze. Reheat by steaming for 5–6 minutes.

Why did my rolls collapse?
They were either over-proofed or the lid was opened too quickly. Always rest before opening the steamer.