Fluffy Hoppang (Steamed Stuffed Bun) with Sweet Red Bean
A soft, fluffy winter snack of all-purpose flour dough stuffed with sweet red bean paste and steamed in a steamer.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This winter hoppang is easy to steam at home by skipping complicated gluten development and the first rise. Using all-purpose or cake flour gives it a fluffy, tender texture, finished by steaming for 10 minutes. Make a generous batch to freeze and reheat easily whenever you want.
- Servings
- about 4 servingsOriginal: makes 8
- Cook time
- 10 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
- All-purpose flour (or cake flour)200 g (2 cups)
- Sugar2 tbsp
- Salt1/2 tsp
- Instant dry yeast1 tsp (3 g)
- Baking powder1 tsp
- Skim milk powder1 tsp
- Water110 g
- Cooking oil1 tbsp (olive oil, corn oil, grapeseed oil, etc.)
- Sweet red bean paste320 g (approx.)
- If you do not have skim milk powder, you can use milk instead of water.
- Sift the flour once beforehand.
- Warm the water or milk slightly in the microwave so it is just warm to the touch. (Be careful, as hot liquid kills the yeast.)
- Hoppang turns out softer and fluffier when made with all-purpose or cake flour; bread flour works fine too, but the texture will be chewier, denser, and more springy.
- Instead of sweet red bean paste, you can fill them with sweet potato paste, pizza toppings, vegetables, or dumpling fillings.
Steps
1. Add the baking powder, skim milk powder, salt, and sugar to the all-purpose flour (or cake flour) and mix thoroughly.
Hoppang is softer and fluffier when made with all-purpose or cake flour.
You can use bread flour too, but keep in mind it will be chewier, denser, and more elastic.
2. Add the yeast to the mixed flour and blend well again.
Because salt hinders yeast activity, it is best to mix the yeast into the flour after it has already been coated.
It is best to use instant dry yeast, which ferments reliably.
I bought it at an online baking shop, here for reference:
http://www.bakingschool.co.kr/bs/bemarket/shop/index.php
3. Pour in the warmed water...
Hoppang dough does not need to be as wet as regular bread dough, so use a little less water or milk.
4. Add the oil as well.
5. Bring all the ingredients together with a spatula...
6. Knead by hand. Knead for about 10 minutes, just until the surface looks smooth.
You do not need to develop gluten like regular yeast breads, so stop kneading once the surface becomes soft and smooth.
7. Cut the dough into 8 equal pieces.
Skip the first rise for hoppang.
8. Cover with plastic wrap so the surface does not dry out, and let rest at room temperature for 15 minutes (bench rest).
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9. Rolling the sweet red bean paste into about 40g balls makes shaping easier.
For those who need homemade sweet red bean paste, see here ⇒ http://blog.naver.com/ppunwife/140055502143
10. Flatten the rested dough pieces with your palm or a rolling pin.
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11. Cup the dough into a shallow bowl shape and add the sweet red bean paste...
12. Pinch tightly shut so none of the filling shows through.
If you make a large batch, you can finish up to this step and freeze them, then thaw at room temperature until soft, let them rise, and steam.
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13. Let rise in a warm place for 30 minutes (second rise).
14. Once the rise is complete, bring water to a rolling boil in a steamer until steam rises, then add the buns and steam for 10 minutes.
This hoppang recipe was adapted from Baking School.
http://www.bakingschool.co.kr/bs/bemarket/shop/index.php?pageurl=page_goodsdetail&uid=437534
Ppunwife's tips
- It is best to use instant dry yeast, which ferments reliably.
- Hoppang dough is not as wet as regular bread dough, so use a little less water or milk.
- You can make a large batch, finish shaping up to this step, and freeze them; when needed, thaw at room temperature until soft, let rise, and steam.
- If you have leftover hoppang, let them cool after steaming, store in an airtight container in the freezer, and reheat in the microwave after thawing.
FAQ
How can I substitute if I don't have skim milk powder?
You can use lukewarm milk instead of the water in the dough.
Can I use bread flour instead?
You can use bread flour, but the texture will be chewier, denser, and more springy. If you want a fluffy, tender texture, all-purpose or cake flour is recommended.
How should I store and reheat leftover hoppang?
Let them cool completely after steaming, then store in an airtight container in the freezer. When ready to eat, thaw and reheat in the microwave.
Can I use fillings other than sweet red bean paste?
You can customize them with various fillings like sweet potato paste, pizza toppings, or seasoned vegetables similar to dumpling fillings.
