Exploring the Sweet World of Desserts: Red Bean Buns, Saffron Panna Cotta, and More

Delve into the art of making delicious and traditional desserts with this comprehensive guide. From the rich and velvety cheesecake to the delicate and succulent red bean buns, each recipe has something special to offer. We also dive into the intricate preparation of saffron panna cotta, a heavenly dessert that combines the exotic flavor of saffron with the lightness of a creamy cold dessert.

Saffron Panna Cotta

Servings: 6

Total time: 2 hours and 10 minutes

Ingredients:

1 tablespoon gelatin 1 tablespoon swerve sweetener 1 teaspoon vanilla extract, unsweetened frac18; teaspoon saffron 2 cups heavy whipping cream, full-fat Water as needed 1 tablespoon chopped almonds, toasted

Nutrition Value per serving:

Calories: 271 Total Carbs: 16g Total Fat: 29g Protein: 3g Fiber: 0g

Directions:

Terrify gelatin in a small bowl and stir in a small amount of water according to the pack instructions or 1 tablespoon for every teaspoon of gelatin and set aside until gelatin absorbs the water (bloom). Simultaneously, place a small saucepan over medium heat and add the remaining ingredients except for the almonds. Stir well and bring the mixture to a light boil. Lower the heat and let the mixture simmer for 3 minutes until it starts to thicken. Remove the pan from heat and stir in the gelatin until it dissolves completely. Carefully divide the mixture evenly among six ramekins. Cover the ramekins with plastic wrap and chill them in the refrigerator for 2 hours. When ready to serve, top the panna cotta with chopped toasted almonds and serve.

Red Bean Buns (Dou Sha Bao)

A fluffy, steamed wheat bun filled with sweet red bean paste. This dessert is a delightful marriage of sweet and soft flavors, making it perfect for any time of day.

Ingredients:

250g medium-gluten flour 3g dry yeast 140g clear water (For Red Bean Paste) 500g red beans 1500g clear water 250g vegetable oil 120g ota 250g sugar

Steps to Prepare Red Bean Paste:

Wash the red beans thoroughly and soak them in water for about an hour. Refrigerate in summer. Cook the soaked red beans until they are soft. Pour them into a blender and blend until smooth. Pour the blended red bean paste and vegetable oil back into a pot and mix well. Add the ota and mix thoroughly. Combine the sugar with the red bean paste and heat it on a medium flame, stirring continuously until the mixture is smooth and the red bean paste no longer sticks to the spatula. Transfer onto a plate to cool.

Steps to Prepare the Dough:

Mix the water, sugar, and dry yeast in a bowl. Let it sit for a few minutes. In a large bowl, add the flour and slowly pour in the yeast water. Mix with a spoon. Transfer the dough onto the working surface and knead until the surface is smooth. Alternatively, you can use a bread machine for 10 minutes. Wrap the dough in plastic wrap and let it sit at room temperature for fermentation. Continue the process until the dough has doubled in size. Poke the dough with your fingers to check if it retains its shape. If it does not collapse, the dough is ready to proceed. On the working surface, knead the dough again for about 10 minutes to ensure smoothness.

Steps to Make and Shape the Red Bean Buns:

Divide the dough into 12-14 gram small pieces and form each into a round disc. Place a tablespoon of red bean paste in the center and encase it completely within the wrapper. Shape into your desired form. Arrange the dough buns in a steamer and let them sit for 20 minutes for fermentation. Add water to the steamer and bring it to a boil. Reduce heat to medium and steam the buns for 10 minutes. Turn off the heat and let the buns rest for 5 minutes before serving.

Adding to the richness of these traditional desserts is the simplicity and charm of homemade cheesecake, which you can personalize with various toppings as per your preference. Whether you are in the mood for a creamy and smooth saffron panna cotta, a flaky and sweet red bean bun, or a classic cheesecake, there's a perfect dessert for every craving.

Keywords: dough recipe, saffron panna cotta, red bean buns