The video is a recipe tutorial for making Korean steamed buns filled with sweet red bean. The host begins by explaining that the buns are her favorite childhood snack and that she used to buy them from a vendor in front of her school. She then proceeds to make the dough, using milk, butter, and yeast, and lets it rise for an hour.
Meanwhile, she cooks dried red beans with sugar, salt, and vanilla essence to create a sweet and savory filling. Once the dough has risen, she divides it into 10 pieces, shapes each piece into a ball, and then flattens it into a disk shape.
She places a spoonful of the sweet red bean filling in the center of each disk and seals the edges to create a bun. The buns are then placed on a steamer lined with a special paper and steamed for 12 minutes.
After steaming, the host lets the buns cool for a few minutes before serving. She eats one of the buns and comments on its soft, fluffy texture and the sweet, earthy flavor of the red bean filling.
Throughout the video, the host provides tips and explanations for each step of the recipe, making it easy for viewers to follow along and make the buns at home.
Here are the key facts extracted from the text:
1. The recipe is for Korean steamed buns filled with sweet red bean.
2. The speaker uses dried red beans, which can be found at a Korean grocery store or some regular grocery stores.
3. The dried red beans need to be soaked for 10 hours.
4. After soaking, the beans expand from 1 cup to around 2.5 cups.
5. The speaker cooks the beans with 4 cups of cold water for 1 hour over medium heat.
6. The dough for the buns is made with milk, butter, sugar, yeast, salt, and flour.
7. The dough needs to be kneaded and then left to rise for 1 hour at room temperature.
8. The dough is divided into 10 equal pieces and shaped into buns.
9. Each bun is filled with sweet red bean paste.
10. The buns are steamed for 12 minutes over medium-high heat, then for an additional 3 minutes over low heat.
11. The buns are best served hot, either by peeling off the skin or cutting them in half.