Chinese Red Bean Buns

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy. Add the yeast mixture and vegetable oil to the flour mixture. Knead for about 10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.
2. Make the red bean filling
   While the dough is rising, prepare the filling. In a medium saucepan, combine the cooked red beans, brown sugar, and butter. Mash the beans slightly while cooking over medium heat for about 10 minutes, stirring constantly to prevent burning. The mixture should thicken and become paste-like. Remove from heat, stir in vanilla extract, and let cool completely.
3. Punch down and portion the dough
   After the dough has risen, punch it down and sprinkle the baking powder over it. Knead for another 2-3 minutes to incorporate the baking powder. Divide the dough into 12 equal portions, rolling each into a ball. Cover with a damp cloth to prevent drying.
4. Fill and shape the buns
   Take one dough ball and flatten it into a disc about 4 inches in diameter, making the edges thinner than the center. Place about 1 tablespoon of the red bean filling in the center. Gather the edges of the dough and pinch together at the top to seal completely. Place the bun seam-side down on a square of parchment paper. Repeat with remaining dough balls.
5. Second rise
   Arrange the buns in a steamer basket, leaving about 1.5 inches between each bun as they will expand. Cover with a lid and let rise for another 30 minutes.
6. Steam the buns
   Bring water to a boil in a pot or wok that can accommodate your steamer. Place the steamer with buns over the boiling water, ensuring the water doesn't touch the buns. Steam over high heat for 15-20 minutes. Turn off the heat but do not open the lid immediately. Let the buns sit for 5 minutes before removing the lid to prevent them from collapsing.