Hoppang

What to get ready

• Flour 520 g
• Dry yeast 12 g
• Red bean 360 g
• Sugar 140 g
• Fresh milk 280 ml
• Salt 8 g

Method

1. 1 Knead the flour with yeast, warm milk, sugar, and salt until the dough is smooth and elastic.
2. 2 Let it rise for 1 hour until it doubles in size, then flatten it and divide it into pieces.
3. 3 Simmer red beans with sugar until a thick paste is formed, roll into balls, and let cool.
4. 4 Roll the dough into a round piece, thick in the middle and thin at the edges, then wrap the filling inside and seal the seam.
5. 5 Let it steep for a second time for 20 minutes, then steam over medium heat for 15 minutes. Let it cool for 3 minutes before opening the lid.

With an appliance

• Pressure cooker 1 hr 10 min

  Replace step 5: after the second proofing, steam the cake at low pressure for 8 minutes, then release the pressure naturally for 5 minutes; steps 1–4 remain unchanged.